As a result, even classic desserts like the Crème brûlée are not off-limits. A sentiment that chef Yogendra Adep, chef de cuisine, Luna, The St Regis Mumbai, shares and agrees with as he believes that creating a vegan dessert requires both application of mind and patience. Avoiding a recipe for disasterChef Vinod Garde, corporate chef, Sid Hospitality warns against swapping traditional ingredients with vegan alternates one-for-one and hoping for the best sometimes might not work. He says, “One of the biggest challenges a chef faces while trying to adapt a classic dessert to a vegan mould is that there will be comparisons with the original in terms of taste, appearance and texture. Chef Aniket Kadam at Estella, sums things up by sharing, “When working with classic flavours, you have to ensure that you do not alter the taste, stay true to the classic flavours and yet give it a vegan twist.”

Source: dna April 13, 2018 01:52 UTC