Meeta Khatri and her elder sister Nisha Thariani didn't set out to start a patisserie. They set out to bake something that tasted exactly the way they remembered it — warm, imperfect, honest. The kind of cake that makes you close your eyes on the first bite.
Growing up in Mumbai, food was never just sustenance in their family. It was celebration, memory, and care — all folded into one. Birthdays were a big deal. Occasions were marked with something homemade. The kitchen was always warm, and it was always full.
Sieve began in 2018 as a home kitchen in Chembur, Mumbai. Nisha — European-trained and deeply experienced — led from the kitchen. Her recipes, her precision, her craft form the heart of everything Sieve makes. Meeta brought the business instinct: the vision to scale, the marketing, the belief that something this good deserved a wider audience.
By 2024, the home kitchen had grown into a proper studio kitchen, still in Chembur. Orders were coming in for birthdays, corporate gifting, weddings, and those small Tuesday moments when only a good dessert will do. In 2026, Meeta moved to Goa — and the kitchen came with her. Sieve now has a presence in both cities, each run with the same care.
Today, Sieve takes direct orders across Mumbai and North Goa, with everything made fresh to order. No production lines. No pre-mixes. No shortcuts. Just two sisters, a kitchen, and a belief that dessert deserves to be done properly.
The name? A sieve separates what's fine from what isn't. It's a metaphor both sisters return to often — the discipline of removing what doesn't belong, until only the best remains.
