The Dessert Train

Summer berry pudding,opera cake,New York cheese cake,white chocolate ginger creme brule,raspberry pannacotta and Baklava — it’s a tempting spread on offer at Cafe@JW at JW Marriott Chandigarh and a host of other city restaurants. “We are working to cater to a palate that’s looking for something new and different,” remarked Chef Santosh Rawat of JW Marriott Chandigarh,who dishes out as many as 35 varieties in a day on the dessert station. The focus,says Rawat,is on classic international desserts that are high on taste but not too heavy on the palate. “People are conscious of calorie counts and our pastries and puddings are in mini sizes and there’s abundant use of fruits,” said Rawat. Topping the popularity charts here is the wafer-thin Baklava and aniseed and masala pralines. Timed with Valentine’s Day,the chefs also put together edible chocolate frames.

Buffets are serious business in the city and the variety of desserts on offer as part of these buffets is getting plumper. The daily spreads at Taj Chandigarh and Hometel put forth a pleasant mix of international favourites,alongside traditional treats. At Hometel,which recently rolled out a Kashmiri food festival,the sweets have stayed on in the form of phirni and apple kheer. Adding to their existing line-up,in Taj Chandigarh’s Valentine’s Day special menu (available till February 14),special attention has been paid to the dessert. Called “Sinful Pleasure”,the sweet treat is a melt-in-the-mouth cheese cake made from Belgian dark chocolate and enriched with kahlua.

“Desserts are a very important factor when eating out as diners will always remember a meal that ends well,” says Chef Rohit Sangwan. The Executive Sous Chef at Taj Land’s End,Mumbai,Sangwan has created a niche for himself as a renowned pastry maker and his work has been recognised by several national and international organisations. “Macaroons will be a part of pastry-making again,replacing the market share of cup-cakes. Sous Vide would be used for classic desserts to attain bold flavours. Petite portions of desserts will replace the huge one,but flavours will be stronger and appear in unusual combinations,” says Sangwan as he shares the trends in desserts and pastry making this year.

Constantly experimenting with its line-up of desserts is Flamme Bois bistro in Sector 7 and 35. A must-have dessert here is chocolate and chili oil tart. The tart’s uniqueness lies in the centre with gooey chocolate along with the slightly chilli aftertaste. However,the ulitmate dessert stopover for chocolate lovers is The Chocolate Room in Sector 9. Waffles,meringue and chocolate fondue are the highlights here.

Almost on cue is the line-up at the Smokehouse Deli in Sector 7. Here,Corporate Head Chef Shamsul Wahid has put together the likes of pomegranate panacotta,fresh strawberry and cointreau trifle in the list of desserts. The use of fresh fruits is particularly impressive. “The desserts that we are serving are very light and unlike Indian desserts that are very heavy and filling. The texture and temperature is what makes it different and authentic,” explains Wahid,who is exploring different flavours than just chocolate. “Ice-cream and brownie combinations are passe as guests are well-travelled and open to new flavours and choices,” he sums up.

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