Jaaneman Sweet Centre
Indian sweets shop · New Southgate ·
Dense fudge-like burfi, pistachio, almond, chocolate, mohenthal
Dense fudge-like burfi, pistachio, almond, chocolate, mohenthal
"The A406, aka the North Circular Road, is London’s liminal space, lined with strange shops with singular stories — all the way from Ace Cafe where bikers used to race to Hanger Lane and back before the jukebox finished a song, to Gokyuzu’s massive Chingford ocakbasi. Before long, Jaaneman Sweet Centre’s story will be fully told. On an unloved stretch of concrete and semi-pedestrianised road between Palmers Green and Arnos Grove, Nalim Bapodra has spent the last 33 years mastering the art of mithai — Indian sweets — specifically dense fudge-like burfi made with milk, milk powder, and sugar syrup. As the week goes on, the most popular flavours — chocolate, pistachio, and almond — sell out, so try to get there early. Bapodra generously encourages customers to sample, sometimes forcing whole pieces on them in the manner of an eager uncle: Make sure to save room for his more savoury mithai like mohenthal, a grittier sweet made with gram flour and fragrant with saffron." - Jonathan Nunn
"Sweet master Nalim Bapodra has spent the last 33 years perfecting the art of mithai, specifically dense fudge-like burfi made with milk, milk powder, and sugar syrup. As the week goes on, the most popular flavours — chocolate, pistachio, and almond — sell out, so try to get there early. Bapodra generously encourages customers to sample, sometimes forcing whole pieces on them in the manner of an eager uncle: Make sure to save room for his more savoury mithai like mohenthal, a grittier sweet made with gram flour and fragrant with saffron." - Jonathan Nunn
"A long-running mithai shop on a gritty arterial road specialising in dense, fudge-like burfi made from milk, milk powder and sugar syrup; popular flavours (chocolate, pistachio, almond) often sell out as the week progresses. The proprietor encourages sampling and also offers savoury-leaning sweets like mohenthal scented with saffron, making it a destination for traditional Indian confectionery." - James Hansen
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