Food special: Indulge in Baklava in Mumbai

May 04, 2015, 08:09 IST | Krutika Behrawala

Akin to the name of her home-run patisserie, Goksel (Turkish for heavenly), Niki Patel's rich and top-notch quality baklava is the stuff that a foodie’s dream is made up of

When 28-year-old Niki Patel signed up for a day-long baklava-making course at a small bakery on her trip to Istanbul, little did she imagine that she would end up serving this delicious Middle Eastern dessert to patrons in Mumbai. "Once I returned from the trip, I was keen to introduce it to Mumbai as I discovered that baklava is not easily available in Mumbai. People usually order this dessert from Dubai or Turkey," says Patel, who then started Goksel Patisserie (Goksel means heavenly in Turkish), six months ago.

The rolled variety of baklava

Through this home-run company at her Khar residence, she sells two varieties of the baklava — traditional and the rolled one. "In the traditional variety, the flaky phyllo pastry is filled with crushed almonds, pistachio and walnuts and scented with cinnamon.

Niki Patel
Niki Patel

The Roll Baklava is stuffed with walnut and cashews," she explains, and adds, "Very soon, I will be introducing two more variants — Chocolate Baklava and Spiced Baklava."

Though this dessert is seemingly difficult to prepare, Patel says, "The only challenge that I face is handling the phyllo dough. I mastered the art of setting it right after some practice."

At: Goksel Patisserie, Khar (W).
Call: 9819522866 (order two days in advance)
Cost: Rs 1,450 (half kilo) and Rs 2,900 (one kilo) for both varieties

What we liked

We sampled a box of eight traditional baklavas that came elegantly packed in a plastic box and survived a rocky ride from Khar to our workplace at Parel, without moving an inch. Impressive. The dessert scored in terms of the taste too.

The traditional baklava
The traditional baklava

Neither too sweet nor too sticky, the crumbled dried fruits were mixed with the right amount of ghee and sugar syrup. Sandwiched between the flaky phyllo baked to perfection, the baklava was a complete melt-in-the-mouth piece. A pistachio garnish and a hint of cinnamon added a nice touch. Though a tad steep, the rich and flavoursome dessert will be our go-to option for the next festive occasion.

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