Besan Ladoo Rochers
Pooja Masurkar, the Founding Chef and Culinary Innovator at Pause (Mumbai), presented a modern take on a traditional Indian sweet with her Besan Ladoo
Rochers. The classic besan ladoo, made with gram flour, ghee, and sugar, was transformed into bite-sized rochers. This method provided a sophisticated texture and presentation, elevating the familiar flavors. By reimagining the traditional shape and presentation, Masurkar offered a dessert that maintained the beloved taste of besan ladoo while appealing to modern palates. The innovation was a testament to her culinary prowess and creativity, taking a classic and making it new.
Vegan Tres Leches
Chef Suresh Kumar, the Founder of Marseli (Bangalore), crafted a Vegan Tres Leches with Rose Petals and Pistachios. The traditional Tres Leches cake, known for its three-milk soak, was adapted to be entirely vegan. This version incorporated plant-based milk alternatives, maintaining the cake's signature moistness and sweetness. Kumar's creation was garnished with delicate rose petals and crunchy pistachios, adding visual appeal and a subtle floral aroma. The innovation highlighted Kumar’s dedication to inclusivity and adapting classical recipes to cater to varied dietary preferences, without sacrificing flavour or texture.
Coconut Pudding Delight
Chef Karan Upmanyu, Chef and Partner at ParTTwo (Bangalore), created a Coconut Pudding with Blueberry Compote, Salted Coconut Crunch, and Rose Cookie. This dessert combined the tropical essence of coconut with the tartness of blueberries. The addition of a salted coconut crunch offered a delightful textural contrast, while the rose cookie provided an elegant finish. This creative composition demonstrated a fusion of complementary flavors and textures, showcasing Upmanyu's talent for balance and visual appeal. The dessert's construction was a testament to his skill in creating a multi-layered culinary experience.
Vegan Dark Chocolate Mousse
Chef Shreyas Bhat, the Culinary Director at Gaia (Bangalore), showcased a Vegan Dark Chocolate Mousse. This recipe demonstrated how to create a rich and decadent dessert without using dairy products. The dark chocolate mousse was crafted with plant-based ingredients, ensuring a velvety texture and intense chocolate flavor. The result was a dessert that catered to vegan preferences while maintaining the luxurious appeal of traditional mousse. This dish highlighted Bhat’s proficiency in vegan cuisine and his dedication to creating delicious, accessible options.
Mango Malai Ceviche
Chef Tarun Sibal, Chef Partner at Streetstoryss (Bangalore), created a Mango Malai Ceviche, Thai-Style Tom Ka. Sibal’s dish combined the sweetness of mango with the creamy richness of malai, and the distinct flavors of Thai cuisine. The ceviche preparation added a refreshing twist, offering a unique blend of textures and tastes. This innovative creation revealed Sibal's ability to incorporate diverse culinary influences while staying true to Indian flavors. The Mango Malai Ceviche showed his creative approach to food.
