Why is the pistachio ruling Indian menus?
The HinduIf food trends are anything to go by, the last few months have been all about pistachio soft serves, lattes, and tarts. “The viral Dubai chocolate is a big part of this new craze,” says Mansi, who has recently launched a strawberry pistachio tart, dark chocolate pistachio dream cake, and a mixed berry oats mousse and pistachio granola bowl. “As a chef, it’s one of my favourite dry fruits hence I like to play with it in my creations,” says Maxime Montay, co-partner and executive chef at New Delhi’s Monique Patisserie. “The current popularity of pistachio must also come from the fact that it’s a healthy ingredient, nutrient-dense, high in proteins and healthy fats,” explains Maxime, who also creates nougat candies where the pistachio is blended with floral acacia honey and other dry fruits. This also means more time and effort to pre-treat this ingredient at the bakery level,” he says, adding, “Even though the global production is growing exponentially, so is the demand, hence I don’t see the price of pistachio nuts going down anytime soon.”
Discover Related