Kunafa in Hyderabad: A Dessert That’s Felt, Not Just Eaten
Some desserts are eaten. Kunafa? Kunafa is experienced. In a city where every corner offers a culinary surprise, I’ve had many “firsts” — Bonda with that perfect crisp, podi idli laced with ghee, fiery Andhra biryani, Khuboos shawarma rolled fresh on the street, Osmania biscuits that crumble just right, baklava that melts into syrupy bliss… each of them a little love story of its own. But Kunafa? That one stayed with me. With the Kunafa chocolate getting quite popular thanks to reels, I remember my first bite — it was Ramadan, 2021. The air was full of life and flavor. The nights when the smell of spices, sweet syrup, and something smoky just fills the streets? Amid all the buzz, I noticed it. A big, round tray of golden-orange pastry, bubbling slightly at the edges. The smell of butter and sugar hung in the air like it was inviting me in. And when I took that first bite… pure magic. Everything paused. The noise around me faded. For a second, it was just me and that Kunafa. Kunafa isn’t just assembled — it’s crafted. It’s a dessert that demands patience and a delicate touch. Kunafa is all about the layers — thin, crisp kataifi pastry laid down gently, filled with soft cheese, then baked until perfectly golden. And the best part? The syrup. Warm and fragrant, poured right over so it soaks through every layer. Watching them make it was like watching art. No rushing. No shortcuts. Just time, skill, and heart. In that moment, I realized — this isn’t just food. It’s a feeling. It’s comfort. It’s love. It’s devotion. An offering. A feeling served warm. And in that moment, I knew: Kunafa and I were made for each other. If heaven has a flavour, I think this might be it. But honestly? Heaven can wait. Let me eat this first.
Rubal Saluja |
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