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So this round their cooking something that's been passed down through generations.

Tell me what it is that you want to see the cooks bring forth.

This is really like the looking glass into their past.

I really want to know the story of it.

I agree with Graham.

It's really about the story.

Me and this darn spice grinder.

We need to create a dish that best speaks to our family's legacy.

And for me, it most definitely is mithai.

Mithai is a flaky, buttery, dough scented with anise, and it has this hard sugar crystal around the edges.

Moutai is typically eaten at Guyanese weddings.

I come from a long line of ladies who are famous for their moutai.

This recipe has been in my family for generations on end I don't even know like how far back it trails.

Normally when we do this at home, there is an army of people there to help you.

One person holding the bowl.

The other person has their hands in the flower.

Two people are throwing in the milk and the egg so that your job is to bring it all together.

So yeah, I'm a little scared because I'm making it by myself.

But mom, my Auntie Dolly, my Auntie Shereen would be so proud to see me spearheading my one person Moutai crew.