Our story
That mithai — the thing India reaches for at every important moment — deserves to be made with the same care as anything else we call craft.
Aditi Sweets began the way most good food businesses do — with a small kitchen, a short list of recipes, and a refusal to send out anything we would not serve at our own table.
The first customers were neighbours. They came back, and they brought people with them. That is still the only measure we trust.
Our counter in Bawadia Kalan is where the whole thing lives — the trays, the queue before a festival, the regulars who order without looking at the board.
Everything we ship across India is made here first, in the same kitchen, by the same hands.
Traditional does not mean unexamined. We test batches, argue about texture, and change what needs changing — while leaving alone the things that were already right.
The people behind it
Aditi Saxena and Preeti Saxena built Aditi Sweets around fresh mithai, careful ingredients, and the belief that every box should be worth sharing.
Co-founder. Aditi shapes the product, the presentation, and the standards behind every box that leaves the kitchen.
Co-founder. Preeti brings the same care to the daily operation, the customer experience, and the traditions that make the house feel personal.
Why we bother
Mithai marks celebrations, welcomes guests, seals relationships, and closes every important meal. In most places it is still treated like a routine product.
We would rather treat it like the centrepiece it actually is.
Love, AS
The Aditi Circle
Weddings, festivals, ordinary Tuesdays. Told in their words, not ours.
We ordered for three hundred guests and not one box arrived looking tired.
The kaju katli is the only one my father will accept from a shop.
Our clients still mention the Diwali hampers. That has never happened before.
Keep reading
How we hold the standard, what we write down, and where to find us.
