Here Is Some Sweet Inspiration For Your Wedding Menu | Verve Magazine
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Wine & Dine
September 27, 2016

Here Is Some Sweet Inspiration For Your Wedding Menu

Text by Zaral Shah. Photographs by Prateek Patel

Renaissance Mumbai Convention Centre Hotel’s Chef Selvaraj M. whips up some sinful-yet-light goodies for us

As someone who would love for a daily meal to comprise of only desserts, it was tough to wait while the mouth-watering lemon coconut and grand truffle cakes had their turns with the camera. Standing a few feet away, I watched as Chef Selvaraj M., executive pastry chef, Renaissance Mumbai Convention Centre Hotel worked his magic.

With fitness on everyone’s mind and the wedding season around the corner, desserts usually are the first of the courses to be cut back on. With portions swiftly shrinking from a large slice of cake to a sliver, pastry chefs around the world have their work cut out for them. On inquiring how many calories a slice of one of these is likely to cost me, the chef shares, “The lemon coconut cake neutrals itself out. While the coconut does have small amounts of fat, the lemon helps cut it down. This way, the dessert won’t sit in your stomach. The grand truffle cake is made from 70 per cent dark chocolate which is high in antioxidants, and its hazelnut sponge is made using olive oil.”

While protein-loaded desserts are gaining popularity, on the other hand, there are those aficionados of the classics who expect a certain taste and touch. While flavour and texture play a big role, the health quotient needs attention too and keeping with the hotel’s food philosophy, these treats are made from mostly indigenous ingredients that are available locally. “To make a dessert 100 per cent healthy isn’t possible, but we work with minimal amounts of butter and have used skimmed milk for the ganache as well,” adds the patissier.

The festive season is around the corner, and this time you can indulge your sweet tooth without worrying too much about your waistline!

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