<p>My mother is the reason I became a chef. While everyone was interested in playing outside, I liked spending time with my mother and helping her cook. </p>.<p>She taught me the basics of cooking. My favourite activity was to make desserts with her. I loved making ‘kheer’ and other Maharashtrian dishes.</p>.<p>But when I decided to take my career further, I chose to specialise in Continental and Asian cuisine. It’s something that I found interesting, especially given that there are so many flavours to play around with. </p>.<p>I was born and brought up in Mumbai. I did my hotel management and tourism diploma from there as well. I worked in Mumbai during my initial years in the culinary industry. I have also worked in the Maldives, Pune and now Bengaluru. I’ve been with Bliss Chocolates for a while; it is now known as Smoor Chocolate Lounge. I work as the executive chef there. </p>.<p>When I first joined the company, I saw that they prepared only sweets and dessert items. I thought it would be cool to create a savoury meal that will go well with the desserts offered. </p>.<p>Now, all the Smoor Chocolate Lounge outlets have savoury dish options that one can enjoy. Ravioli is my favourite dish, especially the pumpkin and almond stuffing one.</p>.<p>The dish shared today is perfect for the summer. It’s a sundae that has some bits of many favourites. It’s great to enjoy on a hot day or just when you feel like satisfying your sweet craving.</p>.<p>So let’s share a bowl of love this summer!</p>.<p><strong>Ingredients</strong></p>.<p>Lychee ice cream, 3 scoop </p>.<p>Raspberry sponge, 35 gm</p>.<p>Khova crumbs, 40 gm </p>.<p>Tinned lychee halves, 2 pieces </p>.<p>Raspberry fluid gel, 20 gm </p>.<p>Whipped cream, 10 gm </p>.<p>Raspberry micro sponge, 30 gm </p>.<p>Roasted walnuts, 20 gm </p>.<p><strong>Method</strong></p>.<p>Scoop the ice cream into a glass bowl and decorate with all the miscellaneous ingredients.</p>.<p>Pipe the whipped cream on the top and garnish with roasted walnuts.</p>.<p>Serve it cold!</p>
<p>My mother is the reason I became a chef. While everyone was interested in playing outside, I liked spending time with my mother and helping her cook. </p>.<p>She taught me the basics of cooking. My favourite activity was to make desserts with her. I loved making ‘kheer’ and other Maharashtrian dishes.</p>.<p>But when I decided to take my career further, I chose to specialise in Continental and Asian cuisine. It’s something that I found interesting, especially given that there are so many flavours to play around with. </p>.<p>I was born and brought up in Mumbai. I did my hotel management and tourism diploma from there as well. I worked in Mumbai during my initial years in the culinary industry. I have also worked in the Maldives, Pune and now Bengaluru. I’ve been with Bliss Chocolates for a while; it is now known as Smoor Chocolate Lounge. I work as the executive chef there. </p>.<p>When I first joined the company, I saw that they prepared only sweets and dessert items. I thought it would be cool to create a savoury meal that will go well with the desserts offered. </p>.<p>Now, all the Smoor Chocolate Lounge outlets have savoury dish options that one can enjoy. Ravioli is my favourite dish, especially the pumpkin and almond stuffing one.</p>.<p>The dish shared today is perfect for the summer. It’s a sundae that has some bits of many favourites. It’s great to enjoy on a hot day or just when you feel like satisfying your sweet craving.</p>.<p>So let’s share a bowl of love this summer!</p>.<p><strong>Ingredients</strong></p>.<p>Lychee ice cream, 3 scoop </p>.<p>Raspberry sponge, 35 gm</p>.<p>Khova crumbs, 40 gm </p>.<p>Tinned lychee halves, 2 pieces </p>.<p>Raspberry fluid gel, 20 gm </p>.<p>Whipped cream, 10 gm </p>.<p>Raspberry micro sponge, 30 gm </p>.<p>Roasted walnuts, 20 gm </p>.<p><strong>Method</strong></p>.<p>Scoop the ice cream into a glass bowl and decorate with all the miscellaneous ingredients.</p>.<p>Pipe the whipped cream on the top and garnish with roasted walnuts.</p>.<p>Serve it cold!</p>
