In the Western countries, Christmas marks the beginning of the souffle season. Once the lights are up and there is a nipin the air, kitchens begin to grease their ramekins and bake fairy-light pots of souffles. The Maximum City, of course, does not need a reason to celebrate.

u00a0“Mumbai has no season for indulging in souffles” says Chef Clyde Jude Comello from Indigo Deli, Colaba. As a part of his daily menu, Chef Comello dishes up a new souffle every day and his combinations range from sweet flavours such as white chocolate and blueberry, pineapple and coconut, chocolate and jalapenos to savoury ones such as camembert and cracked pepper, spinach and gruyere.