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    Mastering the art of French pastry

    Mumbai-based Pooja Dhingra, of Le 15 Patisserie, had always been a passionate baker, but it wasna��t until her internship as part of her hotel management course in Switzerland that she saw herself becoming a professional. In the city to launch her book, The Big Book Of Treats, Dhingra tells us what prompted her to write it.

    a�?After I returned from Le Cordon Bleu, Paris where I specialised in French pastry, I realised how different it was in India, in terms of getting the right ingredients and tools to create the best version of a dish. Thata��s when I decided to write a book that would simplify things, specially for home bakers,a�? she says, adding, a�?the recipes are simple and can be made with ingredients from your local store. Ia��ve also given importance to eggless recipes to cater to all the strict vegetarians and a few that can be made without an oven too.a�?

    Getting creative
    Dhingraa��s works with unusual flavours inA� traditional French treats. So expect to find recipes of creations like paan, chai or green chiili macarons and wasabi truffle or cupcake and cardamom tea cake.

    Despite the unavailability of important ingredients in the country, Dhingra believes that the situation has improved by leaps and bounds in the past five years alone. a�?Things have definitely changed since I returned from Paris, five years ago. A few brands that are used abroad are now available in the country,a�? she tells us.

    Cooking demonstration and book launch at Food Hall, 1 MG Road Mall on June 14 from 3 to 5pm. Entry Free.
    Details: 22086534

    a��Rashmi Rajagopal


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