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Frozen Delights

Indian meals seem incomplete without a bowl full of fresh,homemade and creamy curd.

Written by Jagmeeta Thind Joy | Published: August 4, 2010 12:02:21 am

Frozen yoghurt is fast becoming a popular and trendy dessert

Indian meals seem incomplete without a bowl full of fresh,homemade and creamy curd. And thanks to the influence of NRIs,referring to curd as yoghurt comes rather naturally. A fairly Western concept is to add flavour to curd,er,yoghurt,and the trend seems to be catching on in the city as well.

Realising the fact that the Punjabi palate is ready for frozen yoghurt as dessert,one of the country’s premium frozen yoghurt chain Cocoberry has set up shop in Sector 9,Chandigarh. On offer are all-natural frozen yogurt selections with a choice of fresh fruits toppings such as blackberries,raspberries,blueberries,dragon fruit,strawberries,mango,pineapple,pomegranate and kiwi. “Chandigarhians are well travelled and aware of the brand Cocoberry and so we decided to come closer,” says Cocoberry’s CEO GS Bhalla. He adds,“Healthy eating is a big trend and Cocoberry products are not just natural but low in calories too.” Buoyed by the response,the company is now looking to spread wings in other parts of Punjab.

When it comes to yoghurt and desserts,one of the city’s pioneering bakers Monica Sood has been dishing out yoghurt lemon cheesecakes for over a decade now. “The concept took time to take off initially but today it is our best-seller,” says Sood. The yoghurt makes it light and teamed with the generous fruits — strawberries,kiwis,figs — on the side,it’s a wholesome platter. “In summer,creamy cakes aren’t the preferred choice. Since it’s light and fresh,the cheesecake is refreshing after a heavy meal,” she adds. At her Gelato corner in Sector 8,Sood has a fat-free,sugar-free version using yoghurt. “Yoghurt-based desserts have only recently caught everyone’s attention. Right now,we offer a mixed berries dessert but I am now looking to bring in a mix of flavours like chocolate and strawberry,” says Sood.

Elsewhere at Flambe Bois,a popular bistro in Sector 35,owner Karan Deep Singh Suri points out this summer,the chef’s made full use of good old curd. “We have a popular baked yoghurt dessert that comes with a choice of strawberry or chocolate topping,” says Suri. Another innovation are the yoghurt iceberg drinks that are chilled and refreshing. “The chef can also dish out yoghurt-based mousse and frozen desserts on order,” he adds.

Speaking of desserts,at Nik Bakers in Sector 35,there’s a yoghurt version of the Italian gelato. “We offer a blueberry yoghurt gelato that’s made with yoghurt instead of cream,” explains owner and chef Nikhil Mittal. “Flavoured yoghurt is an American concept while gelato is an Italian speciality. The blueberry yoghurt gelato is a contemporary mix,” mentions Mittal. Bon Appetit.

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