Fruit pizza, coconut blast and boondi bomb, traditional desserts have got a fancy makeover this Diwali. By Karan Bhardwaj
They rest on a chocolatey surface like tiny yellow sugar balls, topped with another thin layer of chocolate sauce. But as you will dig into this chocolatey doughnut you will realise tiny yellow balls are actually boondi (made of gramflour). Another surprise can be rasgulla cakes, easily available at many venues across the city. This Diwali, chefs are adding desi twists to popular delicacies, like cake, brûlée and pizza.
Traditional touch
Interestingly, the modern desserts have used Indian mithais as a base. Experts say sugar has to be the DNA of the dishes since Diwali is incomplete without it. Boondis, coconuts, gulukands, cashewnuts are also being used as the base. Mad Over Donuts has come up with a special range of festive range. Its COO Tarak Bhattacharya says, “Though we have launched a fresh range, it is impossible to strike a chord with Indian consumers without the hint of classic mithais. So we have developed these desserts keeping in mind the Indian taste. For instance, boondi bomb is dipped in our signature glaze and topped with a burst of boondi, melon seeds and a dark chocolate drizzle. Ka-boom is dipped in milk chocolate. It is filled with kaju katli custard, and topped with kaju katli.”
Blend works
Indians are well-travelled and they can figure out distinctions between desi and Western dishes. Good thing is that they appreciate fusion.
“It is the perfect choice for young generation looking for new experiences. People now exposed to many international desserts like muffins, truffles etc. The blend of these with our Indian sweets is something which suits the varied palate,” observes Pranay Kumar from Roost Bistro, which has come up with caramalised roasted pear as Diwali special.
“It is a fruit dessert which is nutritious, soaked in dessert wine and caramels which add the perfect sweet taste to festival,” he says.Indian chefs are keen to bring in the international flavours, courtesy their own obsession with the global platters.
Rohit Kapoor from Pizzeria Rossa says, “Indian cuisine is vast with its regional flavours, textures and ingredients. The new-age chef only takes inspiration from cuisines and creates a dish, which is measured for taste and texture. Today, much like the Indian tourist, even the chefs are well-travelled and many of them have degrees from Europe and the US. They take the time out to recce regions across the world to update their knowledge. That is reason of origin of fusion foods.”
Chef Prem Kumar Pogakula, executive sous chef, The Imperial, suggests unique ‘chocolate gulab jamun millifile with truffle and crumble’. “Diwali is the time to try sinful sweets and savouries. My recipe is a creative transformation of the traditional dessert, considering people these days are open to experimentation. The use of chocolate truffle and saffron yoghurt with thin slices of gulab jamun makes the dish extremely exotic and palatable.” Hotel Crowne Plaza also has chocolate gulab jamun cake, kesar pista burfi cake and sreekhand sandesh cake.
Who’s buyingIJ
Divya Singh, a young varsity student says her grandmother has never tried a doughnut or pizza. But she will now lure her with gulab jamuns presented as part of a doughnut and pizza. “She has loved these traditional sweets but was hesitant to touch the Western stuff. But this time, I am going to present her which I am sure she will like,” she says.
Chefs are careful that while they experiment they do not lose the flavours in the dish. For example, if they are preparing a cake, they play safe with ingredients and do not go overboard with the use of nuts and extra sugar syrup. Also some of them are keeping in mind that the fusion desserts are not so calorie loaded that people would like to stay off them. Doughnuts are priced at Rs 55 per piece and pancakes can cost you Rs 175.