I’d tasted mahua (Madhuca longifolia) in two forms: fermented into a mildly alcoholic drink, and made into a dry gurh (molasses). Both have a distinctive flavour, a little floral, but otherwise unique. So, when I saw that a Mumbai restaurant was delivering Mahua toffee cake, I ordered it. The description said that the dish contains a stone fruit compote, brown butter semifreddo, fresh peach slices, a whiskey toffee sauce, and fried mahua flowers. I’d not expected fresh peach slices in the home delivered version, and I was correct about that. Unfortunately, the semifreddo was missing, and the fried mahua flowers were mixed into the compote, changing the texture and feel completely. It tasted fine, but without that crisp mouthful of mahua flavour in the garnish, it wasn’t exactly what I’d been looking forward to. Pedro, you can do better.