New age desserts

Ready for a cucumber sorbet or a tart sprinkled with sunflower cress and microgreens? It seems that the time is up for your regular tiramisu and cheesecake, with the dessert menu turning into a veritable canvas for chefs to unleash their creativity on. "Till now, desserts were that part of the menu that chefs and restaurateurs didn't pay a lot of attention to, which was really sad as people love a good sweet ending to a meal," says Zorawar Kalra, founder and managing director, Massive Restaurants that owns brands like Masala Library and Farzi Cafe.Jalebi caviar, saffron glaze with pistachio rabdiMithai with a twist
There are chefs who are adding a whole new twist to your traditional mithai. Leading the change is Brar. The idea is to rediscover regional Indian desserts in a unique Western style. "Our USP is that our desserts are entirely eggless," says Brar. At English Vinglish, you can try the doodha tartlet with whipped kesar pista dark chocolate ganache and reduced, sweetened balsamic vinegar or the mithai teacake skewers with badami ganache and kopra crumb and the kheer khadam truffles with five-spiced ganache and toasted caramelised kaddu ke beej. Another example of a reinvented mithai can be seen at Masala Library in Mumbai where the jalebi is deconstructed into a caviar and served on a bed of pistachio rabdi along with puffs of saffron foam.

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New age desserts