It is always good to welcome changes and if the changes are there to treat your sweet tooth then what can be better than that. Recently, Delhi’s one of the oldest property, The Suryaa invited Passionate Pâtissier Chef Nitin Upadhyay for a month to give their desserts a complete changeover. With an experience of over 24 years across hotel brands such as Oberois, Marriott and Hyatt besides some hotels overseas in U.A.E & Maldives, Chef Nitin has strived hard to learn all about setting up pre-opening hotels. The property recently opened a new restaurant ‘Ssence’ which focuses on the world cuisine.
Pankaj Mathur, general manager of The Suryaa called in his long-time friend and ex-colleague Chef Nitin Upadhyay. It was a lovely evening with the Chef and fellow bloggers with the newly launched desserts and engaging discussions. Chef Nitin is currently on a short sabbatical from his every busy life and Pankaj Mathur pulled him to treat his guests at The Suryaa.
“Because my passion includes chocolate as well as other pastry categories, I am here to partner Chef Sanjay Bahl (Director, F&B, The Suryaa) in create a whole new dessert offering for the sweet-toothed Delhiites and take focus back to time-tested classics.” says Chef Nitin.
He recommends to sip a cappuccino with your desserts to get the best flavour out of them. Whiskey Torte is one of the new additions that stands out. Though its flavours vary with the use of different whiskies, the basics still remain with its preparation. Chef Nitin tastes every éclair that comes out of the oven to make sure that the guests get the best of their plates.
Tiramisu is perfect for ardent sweet lovers and Peach & Oat crumble is ideal for the ones who want to enjoy desserts but with
fewer calories. Cherry Lamingtos, Profit Roles, Dense Chocolate Cake, Marquis on a Brownie and Crème Brulee are some of the new entrants of the Dessert menu.
Chef Nitin will also focus on adding some Indian desserts as well. He also made some designer desserts like a Jimmy Choo cup cake. Chanel, Prada, Lacoste, Ferrari…you name it and the Chef will have it for you. He has also introduced live counters where you can see your dessert being made and even get it customised for you. All and all, it was worth gulping in few calories with the expert Chef.
Text by Supriya Aggarwal