Cakes and Pastry

The goal is to replace maida with almond flour and sugar with stevia and to make healthy, grain-free, gluten-free and sugar-free desserts.

To address these challenges, many establishments are investing in training programs and apprenticeships to nurture new talent. Collaboration with…

Baking is no longer as simple a thing as it was before. It now has various tastes, flavours, shapes and sizes. Restaurant India spoke to pastry chefs…

In an exclusive interview with Restaurant India, Chef Matthew Hodgett says, "We can enhance the taste by complementing the flavours and…