Fusion flavours rule Holi party menus

Festive menus are incomplete without the inclusion of fusion sweets these days as people crave something unique. From thandai tres leches to gulkand kalakand tart, chefs and bakers are combining Indian flavours with international ones to make their Holi specials.
‘Fusions elevate familiar flavours’
For Holi, chefs not only give a twist to Indian mithais but also to not-so-desi sweets as well. Akshatha, a Bangalore-based baker, says, “Whether it’s super elegant plating in restaurants or inventive flavours in the traditional mithai shops, the landscape of Indian desserts has changed in the last few years. The landscape of Indian desserts has changed in the last few years. For Holi, paan, gulkand and thandai-flavoured fusion sweets rule the party menus.”

Chef Ravi Kant adds, “Fusion sweets create a multisensory experience that matches the vibrant spirit of Holi. Adding unexpected ingredients like lavender or saffron elevates familiar flavours in the sweets.”

‘A major trend for Holi gifting and parties’
For some time now, themed cakes have been a big hit at bashes. “For Holi, thandai cake with thandai-flavoured buttercream and rose petals are in demand. The creamy drink gets a makeover into a creamier cake,” says Vanita Malhotra, founder of a Gurgaon-based online bakery.

Shreea Thakker, a Kolkata-based baker, says, “Thandai blondie, which combines the flavours of thandai with the indulgent texture of a blondie, a vanilla-based dessert bar, is an innovation. Fusion sweets have become a major trend for Holi gifting and parties because everyone wants to try something new but don’t wish to leave traditional flavours altogether.”

Baker Anubha Garg, adds, “Fusion flavours add a twist to Holi spreads. Regular chocolate and vanilla cakes are replaced by gulkand-paan cakes, thandai cake and rasmalai dessert jars during Holi."

Baked shahi tukda cannoli (Pic: @ruchiskitchen)

‘Demand for fusion sweets is rising’
“Tres leches is a cake that’s soaked in three kinds of milk and is very similar to rasmalai. One can experiment with it by adding desi flavours and creating thandai, rose-pistachio and rasmalai versions of the dessert,” says Kanika Chopra, a baker who runs a dessert studio in Delhi. Chef Aashna Alagh adds, “The demand for fusion sweets is on the rise. From rose bundtini’s to paan truffles, it is fun playing with Indian flavours and textures and fusing them.”