Are the Sweets freshly made

Yes, all our Sweets are freshly prepared daily by our expert confectioners using the finest ingredients. We take great pride in maintaining the highest standards of quality and hygiene to ensure that every piece of Sweets is as fresh and delicious as possible.

Can I place an order for a large event or wedding?

Absolutely! We are open for orders to all types of events, including weddings, parties, and corporate events. Whether you need a large assortment of Sweets for a wedding reception or sweet boxes for a corporate event, we've got you covered.

What is your return/refund policy?

Due to the perishable nature of our products, we do not accept returns. However, your satisfaction is our top priority. If you are not satisfied with your order, please contact us within 24 hours of receiving your Sweets, and we will do our best to resolve the issue.

Do we offer any seasonal or festive sweets?

Yes, we offer a variety of seasonal & Festive sweets during festivals and seasonal changes. Keep an eye on our website and social media for updates.

What is the shelf life of your products?

The shelf life varies for different sweets. Most of our sweets should be consumed within 3-5 days, while some may last longer if stored properly.

Do you use any preservatives in your products?

No, we do not use any preservatives or artificial flavours. Our sweets are made fresh and are best enjoyed within their recommended shelf life.

Yashpal Patel Invited as panellist at 7th HRAWI Conclave

Surat, Gujarat – May 2026

Amid rising concerns around fake paneer and food adulteration, Yashpal Patel, CEO of Vijay Dairy, was invited as a key panellist at the prestigious 7th HRAWI Conclave & Awards organised by the Hotel and Restaurant Association (Western India) and SHARA.

The conclave brought together leading hoteliers, restaurant owners, chefs, and hospitality professionals from Mumbai, Surat, and across Western India to discuss food safety, hospitality standards, and operational excellence.

During the panel discussion, Yashpal Patel shared practical insights on detecting fake paneer, supplier accountability, food safety compliance, legal protections for restaurants, and quality assurance practices in the dairy supply chain.

“Restaurant and hotel owners should always purchase paneer from branded dairies and avoid unverified local suppliers,” said Yashpal Patel.

He also emphasised the importance of proper billing and documentation.

“Buyers should insist on proper tax invoices clearly mentioning whether the product is paneer made from milk or analogue (fake paneer). Transparent documentation protects hospitality businesses during inspections and legal procedures.”

Speaking of quality standards, he advised businesses to regularly request laboratory test reports from government-approved or NABL-accredited labs.

“Suppliers should provide quality reports at least once every 15 days or monthly. This helps maintain consistent standards and keeps the supply chain accountable,” he added.

The discussion also covered legal classifications of paneer based on fat content and the growing need for awareness of authentic dairy sourcing in the hospitality industry.

The conclave featured expert sessions on food adulteration, fire safety, and smart kitchen solutions. More than 40 awards were presented across categories, including Best Hotel, Best Resort, Best Café, and Best Chef.

Prominent dignitaries, including Nikhil Madrasi (President, SGCCI) and Sumit Kumar, attended the event. The initiative was led by HRAWI Executive Committee members Jimmy Shah, Nirav Gandhi, Sanat Raliya, and Arun Shetty.

The conclave concluded with a strong message on food safety, transparency, and responsible sourcing for the future of the hospitality industry.