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Hindustan Times
27-07-2025
- Entertainment
- Hindustan Times
This Teej, ghevar goes gourmet with modern reinventions
Hariyali Teej is here, and with it comes a celebration of monsoon romance, vibrant rituals, and the unmistakable presence of ghevar. Traditionally soaked in syrup and layered with rabri, this Rajasthani sweet is getting a bold makeover in kitchens across India. This Teej, ghevar goes gourmet with modern reinventions At Lavonne Academy in Bengaluru, chef Vinesh Johny is plating a refined version, swapping rabri for a saffron cheesecake and topping it with pistachio cream and raspberries. 'The tartness cuts the richness and adds freshness. It still feels festive, just lighter,' he says. In Mumbai, chef Sanket Joshi at Avatara takes the savoury route with Missi Ghevar, paired with sarson ka saag and pickled radish: 'The beauty of ghevar is its versatility. We wanted to tell a new story through an old form.' Jaipur-based patissier Tejasvi Chandela merges French technique with Indian flavour using saffron mousse, almond sponge, and citrus glaze. The result? A Clementine Ghevar Entremet. Meanwhile baker and content creator Shivesh Bhatia keeps it Instagram-friendly with mini ghevar topped with a rose frosting. For chef Ritu Khemka, nostalgia takes the form of a Rabri Ghevar Cheesecake, where ghevar serves as the crust, bringing together two comforting desserts into one layered bite. Innovation continues with chef Nishant Choubey, who is layering ghevar with matcha mousse and jamun, and even a deconstructed chaat version. 'The idea was to retain the porous, saffron soul of ghevar and build around it,' he says. Meanwhile, chef Reetu Uday Kugaji is leaning into mindful eating by swapping sugar for date syrup and topping ghevar with gulkand rabri or seasonal fruits such as litchi. Her recipes also focus on reducing food waste during festivals.'The goal was to hold on to the spirit of celebration while making it lighter and more thoughtful,' she says. (Written by Richa Singh)
The Hindu
17-07-2025
- Entertainment
- The Hindu
A new dessert menu at Burma Burma
Burma Burma's latest offering, The Sweet Life, is a dedicated dessert menu that introduces seven all-new plated creations. All the desserts are eggless. If one word could sum it all up? Indulgent. Each dessert is thoughtfully crafted by the restaurant's culinary team in collaboration with award-winning pastry chef Vinesh Johny of Lavonne Academy. Drawing inspiration from Burma's vibrant orchards and lively local markets, the menu bursts with fruit-forward flavours — think zingy sorbets, velvety gelato, luscious compotes, tangy salsas, and even delicate fruit caviar. Texture and colour take centre stage here, with playful twists: mango leather is swapped out for mango wax, and traditional sago pearls are reimagined as berry caviar. In Burmese culture, fruits represent prosperity and generosity, a sentiment that underpins every element on this menu. One of the highlights is the milk tea cheesecake, a Burmese take on the classic basque-style cheesecake. Infused with laphet ye (Burmese milk tea), it arrives plated with a warm apple compote and a scoop of cinnamon ice cream. The result is an balance of comfort and finesse, where every bite brings a new surprise. Also on the menu is the Celebration Cake — a rich, seven-layer chocolate cake paired with tart cherries and a theatrical molten chocolate pour. It is indulgent and perfect for those moments when only serious chocolate will do. 'The new dessert menu at Burma Burma is our way of taking familiar, much-loved desserts — cheesecakes, tres leches — and reimagining them through the lens of Burmese ingredients and inspiration,' says head chef Ansab Khan. 'Each creation is rooted in memories of fruit stalls, seasonal abundance, and cross-cultural exchange.' There is the Silkroute Sundae, for instance, pays tribute to the trade routes that brought saffron, pistachios, and dried apricots to Burma. It is rich, creamy, and a visual stunner. Equally striking is The Flower Bouquet, a pavlova inspired by Burmese orchards and bustling fruit markets. It is a riot of mango, kiwi, and passion fruit salsa, topped with crisp meringue and served with coconut-ginger ice cream. A standout is the Coconut and Pineapple Crème Brûlée — a rich custard with a caramelised top, paired with pineapple compote, cinnamon gelato, honeycomb, and a buttery semolina cake crumble. The combination is beautifully layered, both in flavour and texture. The Sweet Life is now available across Burma Burma's outlets in Mumbai, Delhi-NCR, Bengaluru, Hyderabad, Kolkata and Ahmedabad. Average price is ₹450–₹500 onwards.
