Chef Anika Gulab is a celebration wrapped in an apron — bangles that clink like tiny bells, hair pinned with saffron-colored ribbons, and hands that smell faintly of ghee and sugar. She grew up where dessert was the language of love — ladoos made for birthdays, jalebi shared on sleepy mornings, rasmalai served when good news arrived before words could. Anika stirs her sweets the way dancers move — slow, graceful, layered with rhythm. To her, dessert is abundance — meant to shimmer, meant to surprise, meant to make the world feel fuller than it was a moment ago