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We all are living in the 21st century currently where so many innovations have been made. From new techniques to new experiments, there are several changes one can see in many areas of life. Coming to cooking techniques, baking is the one area where so many techniques have been developed. When it came to the cakes, one could only think of the Chocolate Cake, Black Forest Cake, and Pineapple Cake in the 90’s. And for the snacks, there were only patties, fan, rusk, late on cream rolls. Also, for vegetarians, there were limited options available as most of the baked goods used eggs for moisture and leavening, while increasing the flavour of the baked goods. Rarely, one could encounter a vegetarian cake and while there was less awareness of new techniques that could be used for baking. Now, one can easily find gluten-free cake, eggless cake and many other baked goods like Macarons, Doughnuts, French pastries, and Swiss Roll! We talked to some of the leading women bakers of India and asked them about how the baking position of India has changed over the years. Take a look. (Images courtesy: Canva)
Tejasvi Chandela who is a leading Chocolate Maker and Pastry Chef by profession says, “Chefs today have moved towards modern pastry techniques and have gone more towards the experimental side. They want to push their boundaries and creativity to come up with stuff no one could have imagined in the 90’s. In my childhood, the only cakes we knew off were Black Forest, Death By Chocolate, Marble Cake & Pineapple Cake as compared to the variety we have access to today. From a Mille Fuille to an opera from Sachertorte to Entremets, we have it all! We have a plethora of flavour pairings to choose from.”
As per Shruti Arya, founder - The Pink Rosette, “These days, there is a large availability of quality ingredients (imported and homegrown) at competitive prices. Along with that, there are patisserie institutes that hone your skills and techniques to help make it a more serious career and exposure on social media, which wasn't the case in the 90's. These things have given rise to a new world of baking trends, which not only give the homebakers access to larger and newer markets but also helps smaller patisseries and confectioneries to scale up and reach out to a larger client base through several marketing and digital tools.”
Celebrity chef Natasha Gandhi, who uses gluten-free ingredients to make baked goods opines, baking has evolved due to access to ingredients and equipments. She says, “Sometimes when I am indulging in a vegan gluten-free cake, I think about how this didn’t even exist a few decades back. Also, home bakers even if existed, were difficult to find and concepts like Macarons and other French pastries like Eclairs were unheard of, while nobody knew how to make vegan gluten-free baked products. One can easily get, Vegan Croissant, gluten-free Swiss Roll and even a Paleo Cookie. Today, people use millets for baking while healthier sweeteners or egg replacers are now encouraged.”
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