While on vacation in Trinidad, the southernmost Island in the Caribbean I had the opportunity to partake in some delectable Indian sweets. They were not just great tasting, but good to photograph. I share with you some questions I presented to the owner of “NKs Indian Delicacies”, Bobby Maharaj.
For those who are not aware, Mithai is the hindi word given to Indian sweetmeats. No function, be it birthdays, weddings, cultural and religious festivities would be complete without a variety of these tantalizing treats. They are made using milk (fresh, dried and condensed forms), sugar, spices (e.g. cardamom), nuts and clarified butter (ghee).
- Where did NKs Indian Delicacies begin? Tell me a little bit of history. How did you become a confectioner of Indian sweets.
The art of Indian sweet making was brought to Trinidad by my fore parents; originally from India. I became a confectioner of Indian Delicacies, as part of the family trade. It is something I knew from birth. I grew up helping out at home, from washing wares and helping out in the mithai making process.
During the early stages of my adult life I had a 9-5 job in an office based environment. Over time I realised that I did not like to work under a boss; so I decided to shift to the family trade.
NKs Indian Delicacies began about 20+ years ago; it was started by my wife Neela and I. It is named after our wonderful sons Neil and Kaveeir.
- I know there are a variety of different Indian sweets in the UK and India, but striking difference here is there is a smaller selection. Is there any particular reason why the sweets you produce are different in Trinidad to those seen in India or perhaps UK? Can you tell me the names of those on offer?
I was told that there are 36 different types of sweets globally according to where Indian Immigrants live.
You have to understand that Indians came to this country under indentureship after slavery ended. Both India and Trinidad were colonies of Great Britain. The first arrival of Indenture labourers was on the 30th May 1845 aboard the Fath Al Razak (Victory of Allah the Provider). Their contract entailed working in the plantations (sugar, coconut, coffee and cocoa) for a period of 5 years with a return passage back to India. However some of the labourers were given the option of land in exchange for their return passage.
The indenture labourers brought with them, their food, culture and religion. The sweets that are found in Trinidad differ because they were dependent on what was readily available as such they adapted the recipes accordingly.
One such example is the Trinidad version of gulab jamoon. The Indian version of this sweet is soaked in sugary syrup, while the Trinidadian version is tossed in boiling sugar syrup and allowed to cool; thus giving a crystallized sugar effect.
What you have sampled and photographed are the popular varieties that are made here at NKs. These include (left to right); milk barfi (with sprinkles), jelebi, laddoo, gulab jamoon and the house speciality, cherry coconut barfi.
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There are of more varieties, and are made to order.
- Is the process of making sweets very labour intensive? What is the day like for you when making sweets?
I’ll sum it up in four words. Hard, hectic, hot and heated. That is how it is. It is very gratifying to know that our customers are satisfied and happy with the quality of our products. The secret of good Indian sweets is the art of making and having a special sweet hand.
- I'm sure there are those interested in tasting your creations. How does the business work? Do you work on a retail or wholesale basis?
Here at NKs, we sell at both retail and wholesale locally and internationally.
