In the City of Nawabs that has forever celebrated kebabs as an institution and mithai a birthright — a new chapter is quietly being written. One that doesn't arrive in a blaze of noise, but in the unhurried, deliberate manner of a perfectly tempered chocolate, with intention, with precision, and with a great deal of heart. This is the story of Tripti Kumari and her upcoming artisanal dessert studio, Caramélisé (pronounced Kara-meh-lizay), which is set to open its doors in