“The story of The Imperial Sweet House began in 1964 at Aziz Bagh, Sultanpura, near Noorkhan Bazaar, Hyderabad. My grandmother, Nafees Hussaini, learned the craft of traditional sweet-making from her mother-in-law, the late Syeda Aijaz Fatima. Along with her daughter-in-law, Nasreen Hussaini, she started making sweets at home, beginning with Badam ki Jaali — a Hyderabadi delicacy made from almonds, cashews, and sugar.

Back then, everything was made by hand. Almonds were soaked, dried, and ground into fine flour before being mixed with sugar and baked. My grandmother and mother would spend long hours shaping each piece using wooden moulds. My grandfather, S.M. Hussaini, would cycle across Hyderabad to deliver boxes of sweets to customers.

Over time, what began as a small home-based effort turned into something much larger, with people across the city recognising the name. Today, Ms. Aisha Jahan continues the family legacy, blending old techniques with modern touches. Even though we’ve adapted to online orders and social media, we still make Badam ki Jaali the same way it’s always been made — with care and attention to every detail.

Along with Badam ki Jaali, we prepare sweets like Ashrafi (saffron coin-shaped treats), Gulab Sweet (rose-shaped), Gajar ka Halwa, Puran Poli, and Badam ki Laus. Each has its own method and story, but all come from the same place — our family kitchen in Sultanpura.

During Diwali, Eid, weddings, or even simple family gatherings, these sweets continue to bring people together. For us, every festive season is a reminder of how traditions endure — not through big factories, but through the hands that keep making them, one batch at a time.”

— Farhan Khan, The Imperial Sweet House