A Sweet Spin
Want tradition with a twist? Fusion mithais offer the best of both worlds. Ask your halwai to create these for you
A CHEESE CAKE with gulab jamun, a blend of phirni and chocolate, and a rangoli cake filled with gulkand. These exotic-sounding concoctions aren’t the stuff of fantasy – they’re what sweetmakers are now devising to please bored palates.
People like indulging their sweet tooth during the festive season,
but in the past few years, there’s much more than ordinary mithai out
there. Chocolate has become the new ‘mithai’ for a lot of us (except
that a lot of locally made chocolate is pretty ghastly). But there’s a
new dessert trend now: ‘fusion mithai’, in which the best of traditional
mithai is teamed with exciting new global flavours.
“The idea behind creating these fusion sweets is to offer something that is healthy, tasty and sweet so that people can indulge themselves without guilt,” says Rashma Sud, owner of Dessert Carte, a Delhi bakery. A patti (you can’t get more traditional than that!) filled with apricot, anyone? “Traditional sweets are going in a new direction. Chefs are mixing them with Western ingredients. It makes for a nice change. But traditional desserts and their unique flavours will never lose their lustre,” says chef Vishal Atreya, executive sous chef with The Imperial, New Delhi. Bon Appetit!
“The idea behind creating these fusion sweets is to offer something that is healthy, tasty and sweet so that people can indulge themselves without guilt,” says Rashma Sud, owner of Dessert Carte, a Delhi bakery. A patti (you can’t get more traditional than that!) filled with apricot, anyone? “Traditional sweets are going in a new direction. Chefs are mixing them with Western ingredients. It makes for a nice change. But traditional desserts and their unique flavours will never lose their lustre,” says chef Vishal Atreya, executive sous chef with The Imperial, New Delhi. Bon Appetit!
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