<p>Watermelons, grapes, cherries, mangoes and many more such fruits can make healthy desserts,” says chef Namrata from The Park. Namrata, who started baking “random recipes of cakes” on a microwave says that she was “enticed by desserts at the age of 12 years”. “I used to watch all cooking shows from the age of 12 years. That is when I realised that baking, as well as making others taste it, excites me,” says the management trainee chef.<br /><br /></p>.<p>From desserts like Baked Grape Pie, Coconut Panacotta with fresh Mango Puree, Litchi Mousse to Mango Baked Cheese Cake and Honey and Lemon Parafait, Namrata has designed the new summer menu ‘Fruitomania’ at Cha Bar in the city. “Going with the trend where everybody wants to eat light, healthy and refreshing, I came up with this sweet course,” she tells Metrolife.<br /><br />“Eating seasonal fruits is healthy bet. But they also make delicious desserts. One of the best ways to introduce summer fruits is through desserts because everyone loves gorging on them,” she adds.<br /><br />On the conceptualisation of the new menu, the 24-year-old says, “The new menu is designed to appeal to different palates and preferences of casual diners, while providing them with more options in the dessert section. Alongside, Jal Zeera, Aam Panna, Green Apple Soda, Pink Lemonade, Green Japanese Matcha Shake are coolers that have been prepared keeping in mind the preference for our regular Indian drinks.”<br /><br />Prod her on the choice of distinct flavours like Jamun Brule, Namrata points out, “It was very important to choose flavours that match the dessert and at the same time are not overpowering the taste. That is why, the tingy taste of jamun (black plum) goes well with the rich custard base of a brule. On the other hand, the mild taste of a litchi goes better with an airy and light mousse.” <br /><br /></p>
<p>Watermelons, grapes, cherries, mangoes and many more such fruits can make healthy desserts,” says chef Namrata from The Park. Namrata, who started baking “random recipes of cakes” on a microwave says that she was “enticed by desserts at the age of 12 years”. “I used to watch all cooking shows from the age of 12 years. That is when I realised that baking, as well as making others taste it, excites me,” says the management trainee chef.<br /><br /></p>.<p>From desserts like Baked Grape Pie, Coconut Panacotta with fresh Mango Puree, Litchi Mousse to Mango Baked Cheese Cake and Honey and Lemon Parafait, Namrata has designed the new summer menu ‘Fruitomania’ at Cha Bar in the city. “Going with the trend where everybody wants to eat light, healthy and refreshing, I came up with this sweet course,” she tells Metrolife.<br /><br />“Eating seasonal fruits is healthy bet. But they also make delicious desserts. One of the best ways to introduce summer fruits is through desserts because everyone loves gorging on them,” she adds.<br /><br />On the conceptualisation of the new menu, the 24-year-old says, “The new menu is designed to appeal to different palates and preferences of casual diners, while providing them with more options in the dessert section. Alongside, Jal Zeera, Aam Panna, Green Apple Soda, Pink Lemonade, Green Japanese Matcha Shake are coolers that have been prepared keeping in mind the preference for our regular Indian drinks.”<br /><br />Prod her on the choice of distinct flavours like Jamun Brule, Namrata points out, “It was very important to choose flavours that match the dessert and at the same time are not overpowering the taste. That is why, the tingy taste of jamun (black plum) goes well with the rich custard base of a brule. On the other hand, the mild taste of a litchi goes better with an airy and light mousse.” <br /><br /></p>
