Making ‘chaats’ & tarts with ‘ghewar’
Live MintIn August, the undisputed monarch of mithais is ghewar. Pastry chef Tejasvi Chandela of Dzurt Patisserie says, “Ghewar is very sweet and I felt that saccharine taste could be chipped away by giving it a little bit of a tang.” She did a classic ghewar, layered it with a rabdi-inspired entremet flavoured with cardamom and saffron and topped it with a wheel made of clementine juice for some tartness to cut through the sugar. Keeping in mind storage and logistical issues, Chandela might introduce a small batch of the clementine ghewar entremet at Dzurt this festive season. In Mumbai, pastry chef Girish Nayak of the Bombay Sweet Shop has turned the ghewar into a tart. The traditional ghewar is layered with vanilla bean mascarpone kheer and house-made cherry jam which is topped with a layer of malai cream,” he says.
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