What's better than one dessert? Two, of course! Head to these eateries to try five interesting two-in-one sweet treats, offering a twist on classics you've grown up savouring
Chai time
The Masala Chai Payasam with Naankhatai Churros at Farzi Cafe was designed to evoke memories of the evening teatime ritual followed in Indian households. Chef Kunal Patkar says, "Many of us enjoy relaxing with a cup of hot masala chai accompanied by naankhatai or biscuits. We thought of turning this into a dessert, serving the masala chai in the form of a hot payasam. And to bring in the crunch of the naankhatai, we chose to go with freshly prepared churros, which are crisp on the outside and soft on the inside." The result is a warm and comforting dish that is perfect to banish the gloom of the monsoon.
Available till: August 31
At: Kamala Mills, Lower Parel
Call: 33511998
Cost: Rs 345
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Purple crush
The Blueberry and Lavender Viennese Shortbread with Lemon Panacotta at estella, with all its bright colours, is a sight for sore eyes. But dig in, and you find a dessert that plays on different textures and flavours. "Panacotta is known for its creamy texture, which provides the perfect contrast to the crunchy Viennese shortbread. The shortbread has a filling of lavender cream and blueberry compote. There is also a subtle hint of lemon," says head chef Akanksha Saigal.
At: Nichani Kutir Building, Juhu Tara Road, Juhu
Call: 7999998232
Cost: Rs 575
Healthy squares
The Kaju Anjeer Barfi on Rajgira Chikki at Neel is a dessert combo that's far less embellished than the others on this list, but for a reason. According to chef de cuisine Sanjay Sutare, it was created keeping in mind a variety of things. "Indian desserts are usually heavy, so we kept this one light by using rajgira chikki. It's perfect for someone who is health-conscious, as it contains figs and amaranth grains," he says.
Available till: August 17
At: Mahalaxmi Racecourse, Royal Western India Turf Club, Mahalaxmi
Call: 61577777
Cost: Rs 315
Caramel crunch
The Caramelised Gulab Jamun Creme Brulee at Jeon combines an Indian favourite with a French classic. Mini gulab jamuns are drowned in the creme brûlee, which is then baked, ensuring that the flavour of the juicy spheres is properly infused in the dessert. Chef Jerson Fernandes, who created this recipe, says, "These two desserts have been particularly chosen keeping their textures and flavours in mind. The gratinated crispy top of the brûlee complements the soft and gooey texture of the gulab jamun."
At: Hotel Sea Princess, plot no 969, Juhu Tara Road, near Juhu Beach, Santacruz West
Call: 26469500
Cost: Rs 399
Fruity punch
The Ras Vaale Jamun at Turban Tales features traditional rasgullas, stuffed with chopped pieces of seasonal jamun, placed on a bed of chilled, jamun-infused rabdi. "We have replaced the chashni base of the rasgullas with a rich rabdi. The addition of jamun in the dessert gives it a unique taste, one that you wouldn't normally find in a classic Indian sweet dish," says owner and chef Harmeet Singh.
Available till: August 31
At: 20, JVLR, Panchkutir Ganesh Nagar, Powai
Call: 9321158688
Cost: Rs 169
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