A Sweet Arrival
In the tranquil Jubilee Hills area of Hyderabad, a new culinary gem named Mille has opened its doors, quickly generating significant excitement both offline
and on social media platforms. Even within its first week, the establishment was drawing a crowd, evidenced by the steady stream of parked cars and a lively interior filled with families, friends, and even notable personalities from the film industry. This vibrant atmosphere highlights Hyderabad's growing appreciation for diverse dessert experiences, moving beyond traditional sweets to embrace a wider array of bakeries and European-style patisseries. Mille enters this dynamic food scene, spearheaded by Le Cordon Bleu alumna Anuhya Reddy, aiming to elevate dessert offerings with creative twists on European classics and a unique selection of plated masterpieces.
The Ambiance Unveiled
Mille's interior design embraces a maximalist aesthetic reminiscent of early 20th-century European cafes, providing a luxurious backdrop for its indulgent creations. Across its two floors, covering 1200 square feet, the space is adorned with a rich color palette dominated by merlot, maroon, and red. This is complemented by a variety of decorative elements, including stripes, exposed brick, intricate geometric lattice work, and a striking art wall featuring a grid of ceramic tiles depicting a dessert table. Seating arrangements cater to various preferences, from comfortable diner-style couches to intimate tables for two and four. The expansive all-glass frontage allows natural light to fill the space during the day, transitioning seamlessly to a moodier ambiance in the evening with the help of accent lighting. This thoughtful design supports an all-day dessert experience, shifting from casual daytime offerings of coffee and baked goods to a more refined plated dessert service that begins at 7 pm and continues until 1 am, positioning Mille as a potential late-night destination for after-dinner indulgence.
The Chef's Culinary Journey
Mille is more than just a name; it's the personal moniker of founder Anuhya Reddy, embodying her definitive vision for pastry artistry. Originally from Chennai and holding a degree in architecture, Reddy discovered her passion for desserts during her master's studies in London. A pivotal visit to Le Cordon Bleu marked a significant turning point, leading her into the world of professional pastry. Her foundational experience was built through part-time roles at establishments like Starbucks and smaller bakeries, refining her understanding of the craft. She then pursued a full-time program at Le Cordon Bleu, followed by an impactful tenure in several esteemed kitchens. A notable six-month period at Le Gavroche, a two-Michelin-starred restaurant in Mayfair under Albert Roux, honed her skills in plated desserts, éclairs, and signature truffles. Returning to Chennai, she established Finale, her first independent venture, which solidified her reputation. Now a relative newcomer to Hyderabad after her marriage, Reddy aims with Mille to introduce a sophisticated, fine-dining standard for desserts in the city.
A Menu of Delights
Anuhya Reddy's expertise shines through the diverse menu at Mille, which currently features 16 distinct desserts. The selection includes approachable favorites like a Malt Chocolate Cake, Basque Cheesecake, and Sticky Toffee Madeleines, perfect accompaniments to their exceptional coffee. The coffee program itself is a highlight, powered by a top-tier Aremde Nexus One espresso machine with a transparent design for an engaging brewing experience. Mille sources special blends from Salawara and Melkodige estates in Chikkamagaluru and Nagpur, roasted specifically to Reddy's preferences. For those seeking non-caffeinated options, a variety of flavored milks, teas, and hot chocolates are available, including a unique 'cereal' milk infused with cornflakes. The menu also offers a small array of savory items, such as Gochujang Carrots with Goat Cheese Dip, Potato Churros, and a Kheema Labneh Croissant, providing well-balanced, spice-forward contrasts to the sweet offerings. Reddy's dedication to pastry perfection is evident, even in items like the truffle parmesan croissant, which reportedly took a month to perfect to Parisian standards and is tattooed on her hand.
Plated Masterpieces Emerge
The culmination of the Mille dining experience lies in its seven signature plated desserts, conceptualized by Reddy drawing inspiration from her time at Sketch in London, particularly her work with renowned chef Pierre Gagnaire and his elaborate 'Grand Dessert.' The 'I Do' Rose Bouquet is a stunning recreation of the Ispahan pastry, presented as an edible rose made from mousse, gel, and rose petals, nestled among fresh flowers, offering a delicate floral and sweet taste. The Cherry dessert features small Valrhona chocolate cherries suspended from a miniature bonsai tree, revealing a rich dark chocolate mousse, cherry compote, and cocoa glaze within each one. Butterfly Cocoon presents delicate butterfly-shaped meringues that enclose an airy mascarpone mousse and slow-roasted strawberries, offering a fresh take on Eton Mess. The Caviarmisu deconstructs tiramisu into spheres of espresso 'caviar' that burst on the palate, layered with mascarpone cream and coffee-soaked sponge, served dramatically in a caviar tin. Finally, Death by Chocolate arrives as a jet-black skull, with dry ice creating a smoky effect, cracked open by a red chocolate pour from a syringe to reveal chocolate crémeux, cake, and crunch, promising a thrilling and rich chocolate finale that appeals particularly to a younger audience.
