Bluecut Milk & Cardemom

BAKER APRON

Diwali, the festival of lights, is one of India's most celebrated holidays. Growing up, BlueCut Co-founder Chachi Prasad and his family celebrated with mithai, a colorful array of Indian sweets like gulab jamun soaked in rose syrup, bright orange jalebi, and coconut-coated chumchum. After immigrating to New York from India, Chachi was grateful his family continued to celebrate Diwali with freshly made sweets. Today, Chachi shares this tradition with his wife, Karam, and their daughter, Evan; except their family's season of sweets kicks off with Diwali and continues through Christmas. There is simply no shortage of mithai, sugar cookies, and fruit cake at home, which brightens their entire holiday season.

To share this light with others, BlueCut decided to team up with baker extraordinaire Hetal Vasavada, the Indian American MasterChef alumni, cookbook author, and blogger at Milk & Cardamom to engineer an apron equipped with all the essentials for baking for the entire holiday season!

Hetal surveyed her team for wish list features and in turn, Chachi, Karam, and Hetal collaborated on an apron meeting bakers’ every need in vibrant colors reflective of the Indian-inspired desserts featured on Milk & Cardamom. Here's what came out of the oven:


  • Two built-in quilted heat-resistant baker’s mitts on the bottom corners of the apron, a towel loop, one large pocket, and a chest pocket
  • Heat-resistant and machine-washable high-thread count 10 oz. duck canvas fabric with 100% cotton straps, and antique brass hardware
  • Two vibrant color options inspired by Milk & Cardamom's Indian desserts:
    Fuchsia duck canvas with Marigold cotton straps
    Powder Blue duck canvas with Peach cotton straps


About Milk & Cardamom

Hetal Vasavada is a Gujarati-American who grew up in New Jersey and learned how to cook from her mother. She is a former MasterChef alumnus and was the first Hindu-Vegetarian on the show. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts and mithai. The cookbook was listed as one of 2019’s best cookbooks by the San Francisco Chronicle and The Washington Post. Her second cookbook, a Diwali Dessert ebook, was featured by Williams Sonoma, NBC News, and Good Morning America. She sold over 1150+ copies of her ebook in the first 2.5 months after its release. Her recipes have been featured in the New York Times, Buzzfeed, Food & Wine Magazine, Bon Appetit, and more.

Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant with various culinary businesses such as Imperfect Foods, Humphry Slocombe, and San Francisco Cooking School. In addition, she also runs a popular blog and Instagram.