Dessert Storm

/9 min read
With new ingredients, global flavours and cutting-edge tools, pastry chefs across the country are transforming the sweet course
Dessert Storm
The team of pastry chefs at the Oberoi, New Delhi (Photo: Ashish Sharma) 

 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.