Aish el Saraya

At The LOST Table, we love playing with dishes that sit in the sweet spot between familiar and new. One of our favourites to serve has been Aish el Saraya, a Middle Eastern dessert made with a syrup-soaked bread base and creamy milk custard.

The first time we made it, it felt surprisingly close to home. The syrup, the custard, the nutty toppings — everything about it reminded us of our own Indian mithai traditions. And we thought: what if we leaned into that desi familiarity just a little more?

That’s how this Indian twist on Aish el Saraya was born. Instead of regular bread, we use chai rusks — the kind you dip into your evening tea. They hold up beautifully once soaked in syrup, and they bring a comforting, everyday Indianness to the dish. Layered with cardamom-scented custard and topped with pistachios, rose petals, and a dusting of rose, it almost looks like Shahi Tukda when finished… but the flavours are lighter, fresher, and just a little different.

It’s the kind of dish that sparks conversation at the table: familiar enough to remind you of mithai, yet distinct enough to feel like something new.

Why We Love This Dish

It’s playful. It’s nostalgic. It’s a little Middle Eastern, a little Indian, and completely at home on a festive table. For us, it’s been one of those dishes at The LOST Table that sparks curiosity: people take a bite, and then they start asking questions.

And that’s exactly why we love making it — food that surprises you, while feeling like it’s always been yours.

---

Recipe

Ingredients

For the custard:

• 500 ml full-fat milk

• 200 ml cream

• ½ cup sugar (adjust to taste)

• 3–4 green cardamom pods, lightly crushed

• 2 tbsp cornflour (mixed with 2 tbsp cold milk to make a slurry)

For the syrup & base:

• 12–14 plain chai rusks

• 1 cup water

• ½ cup sugar

• A few saffron strands

• 2 cardamom pods

For garnish:

• 2 tbsp pistachios, chopped

• Dried rose petals

• A pinch of rose dust (optional)

Method

Step 1: Make the custard

1. In a heavy pan, combine milk, cream, sugar, and crushed cardamom.

2. Heat gently, stirring until the sugar dissolves.

3. Add the cornflour slurry and whisk until it thickens to a soft custard.

4. Remove from heat and cool slightly.

Step 2: Make the syrup & soak the rusks

1. Boil water, sugar, saffron, and cardamom together for 3–4 minutes until slightly sticky.

2. Dip each rusk into the syrup for 5–10 seconds until softened but still holding shape.

3. Arrange them in a single layer on your serving dish.

Step 3: Assemble the dessert

1. Spoon the cooled custard over the soaked rusks.

2. Garnish generously with pistachios, rose petals, and a touch of rose dust.

3. Chill for at least 1 hour before serving.

Serving Notes

• We love adding a layer of lightly toasted rusks on top for extra crunch — it gives a texture contrast that makes every bite more fun.

• The final dish looks like a cousin of Shahi Tukda — syrup, bread, custard, nuts — but the custard makes it creamier and lighter.

• Best served cold, especially after a big festive meal.