Creative cross-cuisine experiments and modern cooking
Mango and mascarpone — an Indian-Italian love story that works beautifully in desserts. A pastry chef shares why this combination makes scientific sense and how mango season in hotel kitchens changed his career.
What happens when you take a sugar torch to a bowl of kheer? A fusion dessert story that started as a kitchen joke and ended up on the hotel’s special menu — kheer brûlée.
What happens when a Rajasthani pastry chef adds cardamom to French croissant dough? A story of fusion, respect for tradition, and a flavour combination that surprised everyone — including me.
