Macaron meets mithai in a new trend for the festive season
You might think these macarons say, bonjour. But eat one, and you know you’re home — exactly the feeling you want a piece of, this Diwali. Between the zing of rockets and the twirls of pattu pavadais, we bring you a mithai trail that you might not recognise... at first. But look a little closer or better yet, take a bite — and discover Mysorepak sandwiched as a macaron filling or a serving of rabari cream between the French dessert.
Here’s our pick of how, what, and where to fulfill your mithai craving this festive season.
Roll out the rasamalai
Ever since Karthika Shravanthi first posted her gorgeous yellow Rasamalai macaron on Facebook way back in 2016, it has been recreated by bakers all over the country. “I just like to try something new every year,” says the baker who was a pastry chef at a five-star hotel before she went on to start the very popular Bakeman Begins. To clarify, there is no sugar syrup. Instead, imagine a rabari-inspired pastry cream with egg yolks, cardamom and saffron. “With Indian flavours in French confectionery, you get the best of both of worlds,” says the 27-year-old with a smile. She also has a pink rose macaron that you can try. Available on order at Rs 65 per piece.
This gift box is for the decidedly undecided. If you can’t pick one macaron mithai — how about seven? Chef Indrashis Saha has chosen all-time favourites like Gajar Halwa as well as other temptations like moong halwa and khoya barfi. “The idea of doing something a little less conventional, yet having the
true Indian taste during Diwali is what got us to this idea after a lot of brainstorming,” he says.
At InterContinental Chennai Mahabalipuram Resort. November 2 to 7. Price: Rs 650++ taxes for a box.
Love me like laddoo
Turning the Western sensibility-Indian flavour format upside down is the ‘brownie laddoo’. Ever bitten into a chilli chocolate laddoo before? While the concept is in fact as old as Nishant Vijayakumar’s brand, Brownie Heaven, which launched three years ago — this made-to-order product is still as novel as they come. “I wanted to get people leaning towards traditional sweets like laddoos to give brownies a try,” recalls Nishant. Since this became available in 2015, it has become a popular request, “and not just for Diwali,” he shares. Some of the go-to flavours on the menu include salted caramel, triple chocolate, and rum and raisin. Rs 250 for a box of eight. These are customisable, so you can opt for desi flavours as well. Nishant recommends the classic square brownie with an Indian twist — topped with cream cheese, motichoor and slivers of pista. Rs 135 per piece.
Gulkand & ganache
Interesting story. This macaron was inspired by that craving for paan after a meal, says pastry chef Ravi Srivastava. “White chocolate ganache is flavoured with gulkand and paan masala, while fresh betel nuts are roasted and ground before being added to the macaron mixture upon making,” he takes us through the process. At La Patisserie, Taj Coromandel. Rs 600 for a six-piece box.
This is the bomb!
We couldn’t help but have an OMG moment when we heard about what The Park Chennai is up to, this Diwali. Pairing the ghee-laden Mysorepak with French sensibilities is certainly a bold move. And we’re rooting for this one, sparklers waving high. Other desi-inspired variants include motichoor (sweet boondi) and gulkand (rose petal jam or preserve). To ensure there isn’t an overpowering component of sweetness, executive chef Ashutosh Nerlekar points out, “The sugar is reduced in the macaron base.” Available on order. Rs 60 per piece.
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