THE extravagance that is Ganache is a patisserie that goes beyond bakes and pastries into flavours and fragrance. Split into three distinct yet inter-connected spaces, over-looking the main promenade of the hotel, Ganache is all about personalisation. “Our strength lies in delivering whatever the customer asks for, unless impossible,” says Deep Bajaj, head pastry chef. With ingredients sourced from the “best vendors in the world”, Bajaj lets his creativity flow with specials like the “waterless bread” made entirely from red wine and topped with pecan, completely edible chocolate house and the sugar-free white chocolate and mint truffle.
The first section of Ganache is dedicated to cakes, pastries, breads, quiches and macarons. Think couture cake designs with exquisite sugarcrafted hand-made roses or gold dust, macaron mountains or chef specialty breads, like the Schiacciata (intensely hydrated dough), topped unconventionally with feta. Or his version of the French baguette, encrusted with parmesan. Our favourite was the Masala Challah with its strongly spiced fragrance and mild buttery brioche taste.
The mid section is dedicated to coffee and chocolate. Little slabs of Malibu white chocolate with caramelised Macadamia nuts in Belgian chocolate, balsamic and berry ganache rolled in pink chocolate, honey and almond florentines made with callebaut chocolate, and even candied ginger paired with Coorg vanilla and dipped in Belgian chocolate, are displayed all around. And a choice of four premium blends of Coorg coffee, ground and brewed fresh in an extravagant brass coffee maker, inspired by last century French percolators. The last section of Ganache carries room and personal fragrances and skin care products from ESPA and Votivo and a selection of fine artisan teas.
Rs.75 upwards. At Residency Road. Details: 49148000