As she began to experiment with the Khatta Meetha recipes, Aisha discovered that they were a collection of traditional Indian dishes that combined seemingly disparate flavors and textures. There were recipes for sweet, fluffy puris served with spicy, tangy chutneys; sour, fragrant kadhi paired with sweet, crispy pakoras; and even a dessert that combined the sweetness of jaggery with the tartness of lemon.