This Akshaya Tritiya, get both your jewels and jamuns with a bit of 24 karat-inspired magic
You might say we’ve been prospecting gold. All in an effort to mine out desserts so decadent, Chennai’s chefs felt it befitting to serve them to guests with a touch of gold... In the run-up to Akshaya Tritiya (May 7), here’s our list of edible gold creations to add to the celebration this year.
Crisp on the outside, soft on the inside — the kala jamun is a variation of the ever-popular gulab jamun. It is believed that the gulab jamun itself was inspired by the Turkish dish tulumba and was first created by Shah Jahan’s royal chef! So it is no surprise that the Taj Coromandel’s rendition of this dessert involves a touch of gold dust, befitting of royalty. Available on request at Anise, INR 750 plus taxes for three pieces.
Kiss from a rose
Here’s the next best thing to that rose gold iPhone you’ve had your eye on — rose gold halwa! With rose petals sourced from Ooty and a spritz of edible gold extending to nearly half the platter, this one grabs eyeballs from the get-go. We also like that this semolina-based dessert is clean and all-natural with no artificial sweeteners and has some crunch with a handful of almond slivers for garnish. On request at the Trident. INR 225 for 180 grams.
The gold and the beautiful
This dessert is so golden, even Goldilocks would be jealous! A confluence of dark and milk chocolate — the Chocolate Semifreddo is dressed in a tunic of edible gold spray from head to toe. So much so, that even the decorative chocolate ribbon bears a golden glimmer. It’s noteworthy to mention that you can also expect varied textures with chocolate soil, raspberries and blackberries on the side for contrast. At Cappuccino, Crowne Plaza Chennai Adyar Park on Akshaya Tritiya (May 7). INR 499 plus taxes.
Rice crispies coated with edible gold dust resemble lustrous beads on this gorgeous vision of a brownie. Crafted by pastry chef Karthika Shravanthi of Bakeman Begins, this caramelised white chocolate blondie is also dusted with a smattering of gold dust and edible gold leaf for garnish. Even the piped ganache on the surface is prepped by slowly caramelising white chocolate until it is golden brown. Available on request. INR 900 for a 9”x4” rectangle.
This gelato cone will change your world. And definitely raise the bar on your Instagram feed. With 10 milligrams of edible gold foil delicately placed atop a scoop of Madagascar Vanilla Bean — chef Ashutosh Nerlekar has taken a classic flavour from plain Jane to plain fabulous. Available at The Park Chennai on request. INR 595