Warm interior of The Dessert Lab at night

The lab notebook

Two traditions,one small counter.

The sweet you grew up with, and the one you fell for later — finally on the same bench.

Our thesis

Karak chai strong enough to stand a spoon in, next to Belgian-cocoa shakes. Warm gulab jamun beside baked cheesecake. Precise, a little theatrical, unapologetically indulgent.

Where it starts — a cup of chai

01 — The idea

Born from astubborn idea.

We grew up on late-night dessert runs — a paper cup of karak, a plate of something sweet, shared standing up. We also fell hard for the patisserie counter: the cheesecake, the brownie, the perfect scoop.

The Dessert Lab is the refusal to choose. One short menu that treats both with the same care, and makes every last thing to order.

Plated the moment you order

02 — The craft

Nothing waitsunder a light.

Shakes are blended when you ask for them. Chai is brewed to order. Gulab jamun goes out warm. It's slower by a minute or two, and worth every second.

Measured — recipes dialled in, not guessed.
Fresh — blended, brewed and plated on the spot.
Generous — the toppings are not shy.

Nine mojitos, from Blue Moon to Sarbath

03 — Open late

For the runafter dinner.

The best dessert doesn't happen at 3pm. It happens when the table's cleared, the night's still young, and someone says "one more thing?" We keep the lights on and the blender running till late.

See what's on

From the counter