Dubai’s Viral Pistachio Chocolate Gets Indian Twist as Kunafa Craze Takes Over Dessert Scene
Viral Dubai Chocolate Gets Desi Spin: India Can’t Get Knafeh of It
The global dessert trend of Dubai-style pistachio-filled chocolate bars has found an irresistibly sweet home in India, capturing the imagination of chocolatiers and dessert lovers across the country. What began as a viral sensation in Dubai has now transformed into a nationwide culinary phenomenon, with Indian brands adding local flair and bold innovation to this Middle Eastern-inspired treat.
Ashmeet Singh Dua, the founder of Hyderabad-based dessert brand Xocolatl, has been at the forefront of this movement. His version of the Dubai chocolate bar, launched in September last year, is now the brand’s signature product. Featuring imported kataifi pastry for crunch, house-roasted pistachio paste, and a luscious creamy filling, the bar was an instant hit in Hyderabad—a city already known for its love of kunafa, the traditional Arabic dessert that inspired this trend. Dua’s bar now comes in several flavours including Nutella, Lotus Biscoff, and salted caramel. “It’s become our brand identity,” says Dua, adding that the product’s popularity has remained strong and is reinforced by celebrity endorsements. “Unlike other dessert fads, this one’s here to stay.”
The trend has also gained traction with premium Indian chocolate brands like Manam Chocolate in Hyderabad. Their unique interpretation, called The Kunafa Stack, is a layered dessert masterpiece featuring house-made custard, tart mulberries, pistachio cake crumbs, toasted granola, and chopped dates, all topped with crisp kataifi and a scoop of house-made gelato. The final touch? A warm pour of molten Manam chocolate. According to Ruby Islam, the brand’s head chef, this indulgent creation was introduced during Ramzan and quickly resonated with dessert lovers. Manam is set to open its New Delhi outlet this month, where The Kunafa Stack will also be available.
Mumbai’s beloved French pastry shop, Le15 Patisserie, founded by Pooja Dhingra, has also taken a creative spin on the trend. After tasting the viral Dubai bar firsthand, Dhingra was inspired to create a sophisticated French tart version. Her Kunafa Chocolate Pistachio Tart blends a buttery chocolate tart shell with pistachio cream, toasted kunafa, dark chocolate ganache, and a pistachio macaron on top. She believes trends like these push brands to innovate rapidly and keep their offerings fresh, even though they also come with the pressure of constant reinvention.
In Kochi, Paul And Mike—a well-known name in India’s craft chocolate scene—was quick to capitalize on the trend. Their chocolate bar, layered with golden kataifi pastry and a pistachio-rich filling, was developed and launched at lightning speed. Vikas Temani, the brand’s founder and business head, emphasized how virality on social media has significantly shortened the product innovation cycle. “We wanted to be the first among Indian chocolate brands to launch this, and our quick R&D gave us an early mover’s advantage,” he says.
Interestingly, the lack of easy access to kataifi pastry in India has sparked a wave of resourceful adaptations. Home bakers have recreated the signature crunch using roasted sevaiya noodles. In Coimbatore, Arun Viswanathan of Chitra’m Craft Chocolates took a more traditional approach by creating a bar with nool peni—a South Indian festive sweet made from fine strands of deep-fried dough layered with ghee and sugar. Named Dubai Return, this dessert features pistachio, saffron, rose, and a hint of gulkand, offering a uniquely Indian take that is both nostalgic and novel. “Nool peni has a flaky, crisp texture that reminds me of kunafa. Our Dubai Return is familiar, yet it surprises you,” says Viswanathan, who trained in chocolate making in Belgium.
Adding a seasonal twist to the trend, Delhi-based café chain Poetry by Love and Cheesecake launched their Chocolate Mango Kunafa Cheesecake last month. Chef Amit Sharma shared that this was their first experiment with kunafa and the response has been overwhelming. “After the Dubai chocolate went viral, people got curious—now we’re seeing repeat orders and planning more kunafa experiments,” he said.
This Dubai chocolate trend has transcended being just a viral dessert—it’s now a canvas for creativity, fusion, and innovation in India’s thriving dessert landscape. From handcrafted bars and luxurious tarts to inventive cheesecakes, the kunafa pistachio chocolate craze continues to grow, delighting sweet tooths across the nation and redefining the boundaries of fusion confectionery.
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