Shrikhand is an Indian sweet flavoured dish made of strained yogurt. This Indian dessert is a gift from the Gujarati and Maharashtrian cuisine of which there are quite a few variations. A popular variation of shrikhand in Maharastra is Amrakhand - which is shrikhand blended with mango pulp taking Shrikhand to higher more subtle level of taste and enjoyment. Fresh fruit and sugar can also be added as flavouring.  "Shrikhand" is supposed to mean "Ambrosia of the Gods" and sure tastes like it.

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually "khaaja poori", which is a savory fried flaky bread) or as a dessert.

It is commonly served as part of a vegetarian platteri in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries. Dried and fresh fruit such as mango are also added to the dish for breakfast and this is then referred to as Matho.

It is a festive dish that is specially made for Janamashtami (festival celebrating the birth of Lord Sri Krishna) in Gujarat and Maharashtra. The dish has a sweet, tangy taste and it’s commonly served as a breakfast, in the North of India, but as a dessert in the South of India. The ingredients are basically the same and the shrikhand recipe is very easy to prepare at home.

Preparation of Shrikhand is now carried out locally here in Durban using organic locally produced unprocessed milk, except for pasteurisation. Using classical and traditional methods, we arrive at the Shrikhand described in the previous paragraphs for your enjoyment and taste experience and to further enhance your expierence we offer Shrikhand in nine different flavours.