JOIN USThe word pastry reminds me of something luscious with a soft texture which is visually artistic and gives your taste buds a burst of sweetness. According to me, a pastry entices all our senses and its delicious taste lingers in our mouths forever. So my passion lies in making sumptuous pastries.
I am a hardcore Bengalurean and love everything about the City. I completed my graduation from Bangalore University and have been cooking for over 10 years. I have been a pastry chef at The Lalit Ashok for five years now. I developed a passion for cooking during my early 20s. I began experimenting a lot of which most went to trash! But soon, I discovered that my interest was in pastry making.
My biggest inspiration is Chef Gordon Ramsey. He creates miracles by combining unknown ingredients and some of the dishes he makes are unheard of. He is a cooking genius. I also look up to my mother for support and inspiration.
Being a lover of pastry, what fascinates me the most is a pastry shop. When I enter a pastry shop, I go on a trip down memory lane. I am fascinated by the vibrant colours and the delicious aroma of the shop and that inspires me to cook and experiment. I believe that the term ‘culinary art’ fits desserts perfectly. Whether you are making sugar sculptures or creating an elegant wedding cake or simply adding that final drizzle of chocolate to the tart, a pastry chef knows the importance of visual appeal like no one else.
Many of my dishes are a result of personal experiences. For instance, I created a drink with the flavour of the apple pie for my grandmother, who loves to prepare apple pie at home but can’t eat it due to old age.
Something unique I prepared were theme-based zodiac cakes. I would study the star signs, analyse what ingredients could go in them and the kind of colours that would stand out.
The recipes that I am sharing are that of chilli chocolate brownie and fig and date shortbread. Guests today are looking for new and innovative flavours as an alternative to classic desserts. We require desserts that are nutritious and the fig and date shortbread is one such dish.
Chilli chocolate caught my attention when I was in the United States. I hesitantly tried it at the JFK Airport. But with a blend of sweet and spice, it tasted really good. From then on, I began to experiment with unique combinations. Till date, I have prepared coriander truffle, garlic tiramisu and salted caramel fudge.
Shajji Sha
Pastry Chef
The Lalit Ashok
(As told to Preethi Ravi) Recipe
Chilli chocolate brownie
n White sugar
- 200 grams
n Butter - 225 grams
n Cocoa powder
- 25 grams
n Melted dark chocolate - 100 grams
n Vanilla extract - 5 ml
n Eggs - 4
n Refined flour
- 190 grams
n Baking powder
- 2 grams
n Salt - 3 grams
n Walnuts (halved)
- 50 grams
n Red chilli paste
- 50 grams
Melt butter in a pan and add melted chocolate. Whip eggs with white sugar till the mixture becomes fluffy. Add this into the pan with the butter and chocolate and mix well. Add vanilla extract, red chilli paste, baking powder, walnuts and mix well. Transfer the mixture into a buttered baking tray. Bake it at 150 degrees Celsius for 20 to 30 minutes. Cut and serve warm.
Fig and date shortbread
n Dry fig (chopped) - 1 cup
n Dates (chopped) - 1 cup
n Vanilla essence - 1 tsp
n Lemon rind - 1 tsp
n Eggs - 1
n Butter - 50 grams
n Icing sugar - 3 tbsp
n Refined flour - 75 grams
n Milk - 75 ml
n Condensed milk
- 100 grams
Method
Make soft crumbly dough with refined flour, sugar and butter. Gently spread the dough into a baking pan and press to make the base and bake at 180 degree Celsius for five minutes. In a mixing bowl whip egg add chopped dates, figs and lemon ring, vanilla essence. Pour the prepared mixture over the baked crust and bake for another 20 minutes or until top is golden brown. Cool and cut into bars.