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| With Kainaz and Pooja in studio and Sanjana of it, post the chat |
Being a Bengali, I have a sweet tooth, as I am sure do most Indians.
India has a rich tradition of dessert
making. The dessert scene in India has become even more exciting in the recent
years with international standard European desserts coming into the big cities
of India to shoulder arms with traditional Indian mithai (sweets).
making. The dessert scene in India has become even more exciting in the recent
years with international standard European desserts coming into the big cities
of India to shoulder arms with traditional Indian mithai (sweets).
Interestingly this renaissance, unlike the
pasta one, has not been led by expat French and Italian chefs in five star
hotels.
pasta one, has not been led by expat French and Italian chefs in five star
hotels.
Instead, there are some very talented, hard
working and brave women leading the new age confectionery wave in India.
working and brave women leading the new age confectionery wave in India.
At the forefront of this is Kainaz Messman
who had earlier worked with the renowned Oberoi Hotel Group. She then decided
to follow her dream of setting up a charming neighbourhood café and set up the
first Theobroma in Mumbai’s Colaba in 2004. People just couldn’t get enough of
the range of brilliant brownies there. Kainaz stuck to using actual chocolate, versus the chocolate powder which is in vogue in India, despite the higher costs
involved and storage problems given the heat.
who had earlier worked with the renowned Oberoi Hotel Group. She then decided
to follow her dream of setting up a charming neighbourhood café and set up the
first Theobroma in Mumbai’s Colaba in 2004. People just couldn’t get enough of
the range of brilliant brownies there. Kainaz stuck to using actual chocolate, versus the chocolate powder which is in vogue in India, despite the higher costs
involved and storage problems given the heat.
Theobroma has grown and grown since then
and has opened multiple outlets in Mumbai. Five more are scheduled this year.
The range of products has increased and they even offers breakfast, salads and
soups though confectionery lies at the heart of Theobroma. Theobroma also
retails excellent breads through local super markets and in their own stores.
and has opened multiple outlets in Mumbai. Five more are scheduled this year.
The range of products has increased and they even offers breakfast, salads and
soups though confectionery lies at the heart of Theobroma. Theobroma also
retails excellent breads through local super markets and in their own stores.
Le Cordon Bleu trained pastry chef Pooja
Dhingra made it to the Forbes Indian under 30 list a couple of years back. She
is known as Mumbai’s ‘Macaron Lady’ and is credited with making French macarons
popular in Mumbai through her Le 15 Patisserie chain. She had started with one
shop in shop stand but now has opened independent outlets in Palladium Mall,
Bandra and Oshiwara in Mumbai. While known for her macarons, she has also
introduced choux pastries and cupcakes including a fantastic red velvet one.
She also runs a cooking studio where cooking classes are held and is extremely
popular on social media.
Dhingra made it to the Forbes Indian under 30 list a couple of years back. She
is known as Mumbai’s ‘Macaron Lady’ and is credited with making French macarons
popular in Mumbai through her Le 15 Patisserie chain. She had started with one
shop in shop stand but now has opened independent outlets in Palladium Mall,
Bandra and Oshiwara in Mumbai. While known for her macarons, she has also
introduced choux pastries and cupcakes including a fantastic red velvet one.
She also runs a cooking studio where cooking classes are held and is extremely
popular on social media.
Sanjana Patel came back to Mumbai after
spending ten years abroad, largely in France, and she too has trained in Le
Cordon Bleu. She introduced Mumbai to French inspired desserts through her
store La Folie. She is now planning to introduce a range of eclairs and go
national with a pan India presence. She is also training for the finals of the
pastry world cup where she is representing India. After struggling for long to
get ingredients for her dessert she has now been able to establish a steady
chain of local suppliers.
spending ten years abroad, largely in France, and she too has trained in Le
Cordon Bleu. She introduced Mumbai to French inspired desserts through her
store La Folie. She is now planning to introduce a range of eclairs and go
national with a pan India presence. She is also training for the finals of the
pastry world cup where she is representing India. After struggling for long to
get ingredients for her dessert she has now been able to establish a steady
chain of local suppliers.
The action is not limited to Mumbai, as
there are pastry chefs coming up in places like Bangalore, Kolkata and Delhi.
there are pastry chefs coming up in places like Bangalore, Kolkata and Delhi.
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| Post the adda with Kainaz, Pooja and Ipshita |
The story of Ipshita Chakladhar of Delhi is an interesting
one. After a short stint in the hotel industry she moved to the media where she
spent a decade and a half as an editor in the NDTV group.
one. After a short stint in the hotel industry she moved to the media where she
spent a decade and a half as an editor in the NDTV group.
However, her love for art, kept calling her
back and she was trying to decide whether to get into baking or painting.
back and she was trying to decide whether to get into baking or painting.
Luckily for us, she chose baking and taught
herself sugar craft and now makes some of the prettiest cakes around. She has
even been able to make a dint into the status and brand driven Delhi market and
convinced people to order cakes from her and not through posh five star hotel
patisseries. She is now planning to take the plunge and open a store after operating
from home all this while.
herself sugar craft and now makes some of the prettiest cakes around. She has
even been able to make a dint into the status and brand driven Delhi market and
convinced people to order cakes from her and not through posh five star hotel
patisseries. She is now planning to take the plunge and open a store after operating
from home all this while.
There are lots of talented bakers in India
and many I am sure are inspired by these trailblazers.
and many I am sure are inspired by these trailblazers.
The world couldn’t get more sweeter for us
dessert lovers.
dessert lovers.
To know more about these dessert queens
check this video for the adda I conducted with them.
check this video for the adda I conducted with them.
