A hedonistic tour of the best dessert junctions in town
Afamous Brooklynborn chef and restaurateur Edward Lee has rightly said, “Dessert is like a feel-good song and the best ones make you dance.” Yes, featuring quite prominently in the comfort food list, desserts are highly irresistible for many. Any sweet dish, if perfectly prepared, can leave a perpetual smile on many a face.
A sweet dish menu which in ancient times consisted of just dry fruits and honey has come a long way. Now along with the traditional sweet dishes, there is a strong presence of fusion desserts in the country.
Talking about the current pastry trends, Chef Vivek of The Imperial Hotel, New Delhi says, “Use of high fiber content, sugar alternatives like honey, palm sugar, jaggery amongst others will be much loved by people who opt for healthy variants while pleasing their sweet tooth. Along with this, French Pastries and cakes will see an upsurge in produce and demand accompanied by generous use of herbs and select ingredients. One can look for Lemon Posset with Blueberry on top with thyme shortbread and other such unheard innovations in the coming year.”
Guardian 20 has brought together a list of various places from where you can get the best of desserts. the flavoursome rasmalai, gulabjamun and kesar lassi. If you are looking to try fusion desserts, you should head straight to the Varq restaurant of the Taj Mahal Hotel. The chief desserts will want to make you skip the main course. Try dif- ferent stroke which is a trio of crisp jalebi with saffron, passion fruit reduction, fennel and black pepper crust. For the daring there is the sweet tooth of the maharaja. It has layers of garlic kheer and broken wheat porridge from the royal house of Mewar. The whisky chocolate and gianduja dome is a must have dish there. The innovative dessert is made using gianduja chocolate, an Ital- ian hazelnut praline based chocolate. The creamed dome has bourbon whiskey and a cookie crunch base. The dessert served at the Taj Mahal Hotel is served with assorted berries and meringues. Located at Epicuria Mall in Nehru Place, the restaurant provides a delectable range of sweet dishes. Start- ing from viennese raspberry choco mousse to caramel spiced mango mousse, one can easily graduate to their peanut banofee jar. Chef Ravindra Choudhary from Fio Cookhouse says, “Our restaurant has some exciting desserts on the menu for a perfect finale to your meal with a range of classics as we take your sweet tooth down a trail of absolute deliciousness.” This bakery, located at Munirka, Lajpat Nagar and GK 1, is famous for sourcing its raw materials from all over the world apart from India. Their cheese is from USA, cream from Denmark, nuts from Iran and Belgium Couverture Chocolate from Switzerland. Some of their best dishes include german stolen bread, rich & exotic fruit cakes, mini chocolate house, hazelnut dome and passionate framboise. For all those customers who suffer from either diabetes or prefer glutton free desserts, they also bake special desserts such as — season’s best philadelphia cheesecake, dark & white chocolate millephille, orange & espresso silk mousse, vanilla panna cota & egg free collection of deserts.
A sweet dish menu, which in ancient times consisted of just dry fruits and honey, has come a long way. Now, along with the traditional sweet dishes, there is a strong presence of fusion desserts, pastries, puddings and fancy cheesecakes in the country.
any Natural Ice Cream parlour located at various centers in Delhi/NCR. Choose from a range of flavours like roasted almonds, kesar pista, muskmelon, kala jamun and many more.