Mithai

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RAS MALAI, WHITE CHOCOLATE AND MANGO MOUSSE TRIFLE

The Hindi-Urdu word used to refer to sweets and confectionary is mithai. True origins of mithai are unknown. Some varieties, like Habshi and Sohan halwa, originate from Persia. Its roots have been traced as far as the early 1500s when the Moghul Emperor Humayun was exiled to Persia. When he re-conquered India, the makers of mithai were called by him to India. The mithai makers were not allowed to share their mithai with the common public and it remained for exclusive consumption of the Emperors for around 300 years. Later, in 1835, the makers of mithai were allowed to open a shop in Ghanta Ghar Delhi  I have created a unique fusion of mithai by blending the techniques from the western hemisphere and the best ingredients from the eastern hemisphere.

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GULAB JAMUN AND WHITE CHOCOLATE TERRINE.

The biggest challenge in creating these desserts was the complex taste of the Indian Mithai and the intricate techniques of the Puddings from the west. I spent days and days in my test kitchen trying to create the perfect balance between both. I tried combining mousse with various Indian mithais but eventually settled with Ras Malai, an Indian dessert which consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream), flavoured with cardamom.

The reason to choose ras malai was plainly because it was light textured and beautifully complimented the light and airy mousse. The next step was to add the flavours and unarguably mango was on top of the list. Fresh Alphonso mango pureed and incorporated with freshly whipped cream and white chocolate gave exceptional results. The next stage was the spices and an Indian Inspired dessert would have been incomplete without the addition of appropriate spices. I tried cinnamon but i felt it overpowered the whole dessert. Then i tried cardamon powder and it worked brilliantly, however, I still felt the dessert was lacking flavour so i decided to incorporate saffron and voila, that made a world of a difference. Little did i know at that time that this dessert would be the highlight of all my menus at the restaurant as well my bespoke catering. 

 

I will be posting the recipes soon.

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GAAJAR HALWA PANNA COTTA IN TARTS

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