“Have you ever made a cake with gajar ka halwa?” chef Ranveer Brar asked, as he walked into the ABP Cook Studio in Andheri for Sunday’s No TV Day LG Hing workshop on desserts with a desi twist. As he proceeded to explain about high and low taste notes, texture and balance, the participants hung on every word.
First off, Brar demonstrated how to take mithai and turn it into a quirky dessert — using an example that blended kalakand barfi, curd and mango to create a Kalakand Ki Lassi. Next, he made a Kalakand Tart and finally a Kopra Pak Mille-Feuille, using milk chocolate ganache, puff pastry and kopra pak. As he cooked, he threw in some handy tips (“if you add a pinch of salt to your desserts, it will enhance the low taste notes”).
In the audience were ardent fans of the chef like 37-year-old homemaker Shraddha Prakash. “I’m a big follower of the chef,” she said, grinning. “I’ve attended chef’s workshops before and it’s a lot of fun. In fact, to show my appreciation, I have brought him some of my homemade thekua [a wheat-based sweet dish].” Brar took the dish happily and promised her to taste it.
Prakash added that she was now going to try and make the Kalakand Ki Lassi at home. Also among the attendees was seven-year-old Aryan Shirodkar, who came with a neighbour. “I love food,” he said. “I plan to go back home and ask my mother to try out all the recipes I have seen here today.”
A group of three young college students was there too, furiously taking notes.“I’ve attended No TV Day food workshops in previous years too and I absolutely love them. When I read about this workshop in the Hindustan Times, I immediately called my friends and we registered,” said Shagun Jain, 17.
For Brar, the day was all about making better choices. “I think this is a great way of making people aware of the ability to choose what you want to do with your day,” he said. “Attending workshops with your family is one choice, and it’s a choice that brings your family together.”