Delightful Veggie Desserts
Delightful Veggie Desserts
Chef Nimish Bhatia has gone above and beyond to create a platter of desserts with vegetables, herbs and spices as the main ingredients. Fascinating!
I have done some unconventional dessert recipes here with vegetables, herbs and spices. The anticipation of the name and ingredients often create the cravings of familiar impressions on the palate. For eg., chocolate or strawberries would warrant a dessert whilst garlic or spinach would be associated with something savoury. But I believe in seizing the moment and making new memories. I believe in the element of surprise. Living up to recipes or ticking a checklist is perfection but beyond that is what will remain as our signatures. So this is all about getting inspired, learning, unlearning, your learning, and keeping the stage or the satisfaction index evergreen for another level of culinary perfection or another gourmet delight.
I have used some Indian and some Western gastronomy styles in this whole repertoire. Garlic kheer is one of my personal favourites and also good for health, an immunity booster and good for well-being. The garlic in this kheer tastes like almonds and the flavours are very inviting. It is said that when this recipe was first made, it was called benami meaning without a name, because of the garlic infusion in the milk. Tamatar ka halwa is a very inviting dessert with its rich red colour and taste like candied tomatoes with nutty cashew nut, a fantastic texture on the palate. Lauki ka Muzaffar is another awesome dessert which has a burst of flavours with a creamy texture and the munakka raisins creating a bite so interesting with a mouthful aftertaste. I have also tried some very innovative recipes of a similar scope, like Murgh ki Barfi, Egg Halwa and even the sweetened, nutty and floral Sheer Lamb Biryani.
The Pumpkin Cheesecake is a popular recipe but the variation can be with spice and also as with salted caramel, which enhances the taste. I have used roasted sweet potato to combine with baked yogurt and even the spinach and coriander to combine with white chocolate and their indigenous colours which create a fantastic new colour. The lemon cream with a hint of thyme goes into the tiramisu and the basil teases the entremet.
I also believe that food is for moods and it can inspire not only eating but cooking. It is about dazzling the senses and finding newer recipes. They say proof of the pudding is in the eating, so here are the whiffs, the pudding and the proof thereof. I am sure these recipes will find new happiness for sweet food lovers.
