French chief Olivier Mahut of Le Cordon Bleu Paris, discovered a taste for Mishti Doi and Kulfi during his visit here and plans to re-invent it soon in French style.
"I have tried many Indian dishes I loved Mishti Doi which in a clay pot. So I transformed the recipe in one of my demonstration to make it a little bit more Frechie," Chef Mahut told PTI.
Holding various classes for young and interested pastry chefs across the country from Mumbai, Ahmedabad and Delhi, the chef plans to further experiment with Indian desserts giving it a French twist and serve it up to his audience the next time he comes visiting to India.
"I have loved Indian cuisine so much that I have developed a pot belly. I have a 10 kg belly now," Mahut quips.
"I have started working on re-inventing some of the desserts like I said with Mishti Doi. I have served it up with mangoes or fresh fruit, decorated it a little. You can also add coconut to it," he says.
"It is very important to be creative so that you can build up the appetite of the customer as well as fulfilling for the chef," says Mahut.
An ardent photographer, who has already taken around 1500 photographs on his India trip, the chef says a little more refinement is required terms of presentation and the texture of the desserts that he has tried on the current trip.
"I have also tried the Kulfi Faldu which is a very interesting type of dessert. A little bit of improvement is needed I believe on the type of texture. It can be made into a sorbe type texture like ice-cream because Kulfi is a little grainy so here we need a little improvement," Mahut told PTI.
