It's a Thursday afternoon and the Metro construction work at DN Road is on full throttle. But the din subsides the moment we step into Hurrem's, the country's first singularly Turkish confectionery store.

Fortified by floor-to-ceiling soundproof windows, it's an elegant oasis that also houses a café and a nut bar. The draw, though, is the house-made, butter-brushed Turkish baklava. The space offers over 15 gobsmacking varieties, including classics like the sobiyet, a triangular-shaped baklava with 13 layers of phyllo pastry, stuffed with clotted cream and pistachios. The havuc dilimi is a triangular variety packed with dry fruit and served with ice cream.