NOT VERY LONG ago, a Black Forest Cake was regarded as the ultimate treat to come out of a pastry chef’s kitchen, a little more exciting than the creamy pineapple pastry that used to be mandatory in all birthday parties and school celebrations. That was till chefs, such as the Michelin-starred Vineet Bhatia and Manish Mehrotra, who turned Indian Accent into a temple of modern gastronomy, pushed the creative boundaries of a market frozen in the past.
If Bhatia’s much-copied chocolate samosa inspired other chefs to look beyond the standard gulab jamun and rasmalai as their favoured dessert options, Mehrotra’s signature sign-off, the Doda Barfi Treacle Tart, was a wake-up call to the culinary community to get up and smell the hot chocolate. But like all great innovations, these deliciously inventive creations have started looking a tad jaded, for the Instagram generation of chefs— armed with an array of new ingredients, science-backed techniques and YouTube access to the ‘Picassos of Pastry’ around the world—are uplifting desserts from being mere indulgences to becoming multi-sensory experiences.