Desserts from Around the World, Made from Scratch in Mulund
I travel the world through food and bring those flavours straight to your table. From Polish Babka to Latin American Tres Leches, every dessert is recreated in my kitchen using pure, real ingredients, with no premixes or preservatives ever.
Here's how I prepare my Tres Leches. I bake a light vanilla sponge cake and then soak it in a mixture of three different kinds of milk, making it incredibly moist and decadent.
Unlike Rachel's famous trifle, mine is intentionally all sweet and completely vegetarian. I layer my homemade ladyfingers with from-scratch custard and fresh fruits for a classic English dessert.
My layered Baklava is a labour of love. I brush each sheet of filo pastry with butter and layer it with a mixture of chopped nuts and spices, then bake it and soak it in a light honey syrup.
A modern twist on an Italian classic. This is my coffee panna cotta, made with hazelnut-flavoured coffee and topped with chewy coffee boba and crunchy hazelnuts.
This is my Baked Phirni, an Indian classic with a twist. I take the traditional rice pudding and bake it to give it a beautiful caramelized top, which adds a wonderful depth of flavour.
A taste of Greece for a rainy day. I offer classic Baklava and also Spanakopita, a savoury pie with a creamy spinach-cheese filling wrapped in my homemade flaky filo pastry.
A trip to Poland with these warm and comforting treats. I make savoury Pierogies, which are potato-filled dumplings, and sweet Polish Babka, a beautiful bread with swirls of chocolate.
A glimpse into my 'Asia Week' menu, where I explored the flavours of Japan, Vietnam, and China with dishes like katsu sando, banh mi, and sweet mooncakes.
The 'Asia Week' journey continued with treats from the Philippines, Thailand, and Korea, including lumpia, Thai roti, and cheesy pull-apart garlic buns.
The announcement for my 'Asia Week' event. It was a week-long festivity where I took my customers on a culinary tour across the continent, one dish at a time.
About Desserts from Around the World
I don’t believe in mass-producing global recipes. When I make a Tres Leches or a Greek Baklava, I am not just following a standard recipe; I am adapting it. I spend time testing the sponge, the soak, and the layers to ensure that what you get isn't just a generic version, but something that actually tastes like the destination it represents.
My approach to global desserts is less about strict textbook authenticity and more about capturing the spirit of the dish. I know that for many, ordering an international dessert can be a gamble—often it is dry, too sweet, or mass-produced. In my kitchen, we do things differently.
I regularly host themed weeks—like Euro-Week or Asia-Week—where I deep-dive into specific regional flavours. This helps me experiment and bring you items you won't find at a standard bakery. Whether it is a Polish Babka with rich chocolate swirls, an Italian Tiramisu, or a Japanese Mochi, my focus remains the same: the base components.
I make my own ladyfingers, my own custard, and my own fruit compotes. If a recipe calls for specific nuts or high-quality chocolate, that is exactly what goes in. I avoid the 'andaze' (guesswork) that plagues so many commercial bakes. Baking is a science of ratios and temperatures, and I treat it as such.
Because I work on a pre-order basis, I can afford to use fresh, seasonal produce. If it is mango season, you will find mango in my Eton Mess. If it is a cooler month, you will find richer, warmer spices in my pies. This isn't about fitting a global trend; it is about finding a way to make these beautiful, distant recipes feel right at home here in Mulund.
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