First comes love, then comes dessert.Valentine's Day special Welcome hotel by ITC, Dwarka

Feel the ethos Ambience and royalness of Mughal Era on this Valentine's Day with some sumptuous and delicious Desserts 🎂 You had me at dessert.Dessert called.Dessert is calling me and I must go.Find someone who looks at you the way I look at my dessert. I take dessert seriously. Have you ever wondered what is it about kheer that makes it such an endearing sweet dish? Aside the fact that almost anyone can make it, what really works in favour of this ancient sweet dish – which even Ayurveda recommends in its list of happy food for good health – is that it is an extremely versatile dish. kheer remains the only dish that even has had a meaty side to it, like Potega and blancmange, which many believe were the dishes that led to the origin of kheer as we know it today. Romans used it as a stomach coolant and often used the rice pudding as a detox diet. The Persians, who introduced firni (yet another variation of kheer) in India, were also said to be rather fond of this sweet dish. In fact, they were the first ones to introduce the use of rose water and dry fruits in the dish, which till then was made by boiling rice first and then adding milk that could make the dish smooth enough to swallow yet with a little bite that made it the perfect meal. The creation of famous Shola, a rice pudding specialty from Iran and Afganistan, which can be had both as a savory or a rich sweet dessert made with saffron and rosewater was a variation of the kheer. Much like the sheer brinji, which many believe revolutionised the concept of kheer by introducing a wide range of flavourful additions like the kewra essence, raisins, cardamom, cinnamon, almond, pistachio and the famous edible gold leaf. In fact, with sheer brinji, kheer, which till then remained a hot porridge dessert, began to be served cold.

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