Recently, on MasterChef Australia: Back to Win, chef-restaurateur Sarah Todd reimagined the Hyderabadi Khubani (also spelled as Qubani) ka meetha, a dessert she fell in love with during her time in the city of the Charminar. Traditionally, a slow-cooked apricot compote served with cream, Todd elevated it with a hazelnut financier, charred peaches, white chocolate, and apricot chantilly, finished with an apricot and bourbon sorbet. The deconstructed version honoured the original while giving it a contemporary flair. Judge Andy Allen called it ‘a million bucks’, while fellow judge, Jean‑Christophe Novelli deemed it ‘just perfect’. Desi and global fans on social media cheered her for spotlighting regional Indian flavours on — part of her ongoing mission to take India’s culinary diversity global.

Pardeh mein shahi khubani

Closer home, chef Mukhtar Qureshi, a MasterChef at Waarsa, Nariman Point, also makes his version. “I grew up eating Khubani ka meetha. It was a staple at family gatherings and weddings in Hyderabad — almost a rite of passage at the dining table. It instantly evokes a sense of nostalgia...the aroma of simmering apricots and the moment when cream or malai is spooned on top — that memory is very close to my heart.”