Seasonal Fruit Desserts Crafted From Scratch

When I source mangoes or jamuns for these desserts, I do not use tinned syrups or artificial flavouring. I personally stew them down into compotes or purees right here in my Mulund kitchen to capture that exact, fleeting flavour you only get for a few weeks a year.

Why nature dictates my menu

Baking is a science of moisture and sugar balance. When you use fresh, seasonal fruit, you aren't just getting flavour. You are getting the specific acidity and water content that only a ripe fruit offers at its peak. Using a tinned mango pulp vs a fresh alphonso changes the entire chemistry of a tart or a mousse. That is why my menu changes as the market changes. If the fruit is not good enough to eat on its own, it is not good enough to go into my kitchen.

The process

I treat my fruit fillings like a main ingredient, not an afterthought. For my panna cotta, I take fresh jamuns, cook them down with a touch of sweetness until they thicken into a vibrant, jammy compote. For my mango desserts, whether it is a cream puff or a 'mangomisuwich', the fruit is pureed or chunked fresh. I do not use those artificial essence sprays to make things smell like fruit. If it tastes like mango, it is because there is a whole lot of mango in there.

What you can expect

• Texture: My desserts are designed to handle the moisture of fresh fruit without getting soggy. My tart shells are crisp, and my sponges are sturdy enough to hold the layers.
• Dietary choices: Most of my fruit-based jars and puddings can be made eggless.
• Availability: Because I only use fresh, seasonal produce, these items are often available in limited batches. If you have a specific event or a craving for a particular fruit, give me a heads up a few days in advance.