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Over the years, Bakhshish Sidhu, owner of Basant Sweets has redefined sweet making. He has made Basant synonymous for making mithai and namkeen, the heart of Indian snacks, Iook effortless. Recently Basant Sweets has moved loca tions to the epicentre of Surrey’s South Asian business hub – Payal Business Centre. Along with an expanded space, that easily seats 40 patrons-the menu has increased to include many delicious offerings including North Indian and South Indian vegetarian menu items. Basant Sweets and SnacksUncompromising quality, flawless taste, and amiable service are the trademarks of Basant Sweets. Basant Sweets remains one the most sought after names in the Indian confectionery industry inthe Lower Mainland. As a sweet shop with a difference, Basant’s gratifies our obsession with snacking by artfully developing a wide variety of Indian sweet treats. If you are familiar with their inventive packaging and window displays of row upon row of neatly stacked balls and rectangles in pastel pinks, pistachio greens, caramel browns, and coconut whites – you won’t be disappointed. This part of Basant Sweets hasn’t changed at all. Best known for their motichoor ladoo, they make many traditional mithai like gulabjamums, peda, barfi, halwa, besan ladoo, katlis rasgulla, milk cake and sohan papri. All made fresh daily, Basant Sweets come in array of different colors, shapes, flavours and sizes. If you are craving dry fruit sweets, you will see that they sell delectable kaju barfi, kaju pista roll, malai barfi, and kesaria peda. Their savoury tidbits, like flavourful samosas and kachoris, along with distinctive chutneys, will sharpen your appetite. If you are craving namkeens, whether chavanas or sevs, Basant’s selection is vast. While most varieties are fried, Basant makes them healthier by not using artificial colors, flavours or preservatives. Instead, they are prepared with freshest ingredients, many spices – ultimately, making them lower in calories, richer in protein and fibre. For their North Indian entree selections, the assortment of vegetable curries ranges from dhal makhani, chickpea, aloo gobi, to spinach paneer and many more. Whatever you decide on, note that they come in varying degrees of spiciness. If it’s not hot enough for your liking, you can make them sizzle with a smidgen of ho use made pickles, chut ney, or munch on green chiles, which are offered on the side. To neutralize the potent seasonings – try the scrumptious rice, chapati, and fluffy naans. Looking for a drink to accompany your meal – well of course, the beverages of choice should be their mango lassi or warm milky masala chai.Basant Sweets If you want to delve into the cuisine of Southern India, where rice reigns supreme – at Basant Sweets, the skilled chefs are direct imports from South India and are ready to entice your taste buds. They will gracefully swirl a perfect cup of a rice and lentil flour batter on to a hot tawa. The result – a gorgeous dosa crepe is formed and then stuffed with spiced potatoes. The mixture yields a perfectly golden, lacy rectangular crepe that is melt-in-the-mouth delicious and beautifully delicate in appearance. With the dosas arrives a side of coconut chutney, a lentil sambar, and a tomato chutney. Another classic is delicate idlis, which are steamed rice cakes ideal for soaking up the spicy sauce – rest assured if you order this dish, a happy hush will descend upon the table. If idlis or dosas are not your thing try the assortment of lentil doughnuts or more aptly known as vadas – or even their uttapams, dry curried vegetables, with a good dose of yogurt pachadi on the side. Ultimately, whatever Indian sweet, snack, or dish you are craving you will find it at Basant Sweets. Open daily, drop by the new Payal Business Centre location for uncompromising quality, flawless taste, and amiable service.
