The pastry scene in India is undergoing a sea-change, with people switching from many traditional desserts to ones that were once found only in five-star menus, says Chef Kimberly Rozario.
She should know: After all, Rozario is chef faculty at the Bengaluru unit of the Academy of Pastry Arts. She also gas years of experience – including five at The Taj – to back up her observation.
Times Of Food recently caught up with Rozario on the sidelines of a recent event at the Bengaluru campus of the Academy of Pastry Arts.
The changing pastry scene in India
Rozario told Times Of Food that the biggest change in India’s pastry scene she has seen over the years is the entry of a more sophisticated taste. This, she said, has led to more French desserts being seen in menus.
So what brought about this change? Rozario said this happened because people have become more aware of desserts now.
And this has happened not just because they travel more, but Wester cuisine has made more inroads into India.
Thus it is that Indian dessert menus have the likes of macaroons and bonbons – and basically more modern French desserts – in them.
What’s the flip side?
However, there is a negative side to all this food exposure, the chef explained to this correspondent.
There are home-bakers and cooks out there with no formal training who, after making a few dishes by following recipes, claim they are chefs in their own right, said Rozario.
She added that sometimes these people even change recipes, either omitting an ingredient, introducing a new one or swapping out one with something totally different, without any heed to the consequences.
Any of these steps, and even an omission in any of the steps of making a dish – dessert or otherwise – does away with the authenticity of the original recipe, explained Rozario.
The only way out here is to invest time, patience and hard work before one can really call oneself a baker or a good cook, let alone a chef.