Sep 23, 2016
Gone are the days when restaurants would serve sizzling brownie with ice-cream or rabdi and jalebi for desserts. Today, most restaurants are treating their patrons to international favourites while the rest innovating the wackiest desserts including offering a Western twist to Indian sweets. The latter purely relies on pure science for the added effects – the word ‘impossible’ isn’t in their dictionary you see. These desserts are all about presentation, visual appeal, flavour, fusion, and not to forget the oomph factor!
Bubbling Kulfi @ SpiceKlub
You’ve eaten kulfi all your lives; so what makes the kulfi at SpiceKlub different you ask. This one is served in a flask filled with liquid nitrogen and accompanied by five different sauces namely rose, rabdi, caramel, chocolate and blueberry. One dessert, five different flavour combinations.
Chocolate Ball On Fire @ Pa Pa Ya
The Chocolate Ball at Pa Pa Ya is every chocolate lover’s dream come true. This chocolate ball is filled with vanilla ice-cream, chocolate ganache, cheesecake cream served on coffee cream and lots of cookie and almond crumble and flambéd right in front of you. The blue flames make it a beautiful sight to watch and it is also completely Insta-worthy!
Guanaja Chocolate Souffle Tart @ La Folie Patisserie
The Guanaja Chocolate Souffle Tart at La Folie Patisserie is a molten chocolate souffle with a dark sea salt caramel interior and chocolate tart crust prepped ‘a la minute’. This dessert beautifully balances the flavours of chocolate and caramel with a slight saltiness making it truly decadent.
Raspberry Delice @ Yauatcha
The Raspberry delice at Yauatcha is one of the most elegant desserts. It is shaped like a rose and is made with raspberry dark chocolate mousse, raspberry filling and hazelnut brownie. The perfect way to end a good meal, don’t you think?
Phirni Oxide @ Farzi Cafe
The word oxide doesn’t make a dish sound particularly appetising does it? But this phirni oxide at Farzi Cafe is a liquid nitrogen delight. A frozen phirni and pistachio batasa dessert that is poured in with liquid nitrogen for added texture and effect. This is molecular gastronomy at its best.
Big Bang Theory @ Joss
This beautiful dessert is not one to be eaten alone. A representation of a galaxy, this dish is sure to blow your mind. It is put together on a silicon mat on your table. The edible stars, planets, asteroids and stardust are all added together right in front of you. All this is cooled to a minus 200 degree temperature with liquid nitrogen and then served as the Big Bang Theory.