A NEW VISION IN GESTRONOMICAL WORLD BY WELL-KNOWN CORPORATE CHEF – AKSHAT PARIHAR

Akshat Parihar and his molecular gastronomical creations have inspired a new gourmet condiment line.

A NEW VISION IN GESTRONOMICAL WORLD BY WELL-KNOWN CORPORATE CHEF – AKSHAT PARIHAR

Don’t miss signature collection of the most recent creations unveiled by Akshat Parihar! You can try the Deconstructed Maracuja Soft Mousse and Roasted Ginger Fudge, which are sure to get your mouth—and mind—watering; they are definitely something worth adding to your recipe book.

As he says, "Culinary arts go hand in hand with style". That may be why he has added his flair to his desserts by combining various delicious ingredients to get the perfect flavour combinations that tickle your taste buds this Christmas season. Get a unique taste of Chef Akshat Parihar's two signature desserts - Deconstructed Maracuja Soft Mousse and Roasted Ginger Fudge.

Akshat Parihar is a renowned corporate chef known for his ability to master different types of cuisine from around the world and fuse them with his culinary expertise. He has mastered many techniques like Molecular Gastronomy, which involves using astonishing cooking ingredients and components in food preparation while creating an outstanding visual appearance. One of the best things about Akshat Parihar is that he believes not only in the power of food to unite people from different ethnicities and religions but also that it can be one of humankind's strongest mediums for promoting total peace!

“I think it’s important to keep pushing boundaries and redefining what food can do and its impact on people,” says this top-notch chef.

Bringing a new dimension to the culinary arts, Akshat Parihar has earned himself the coveted “Molecular Gastronomic” title by fusing different cuisines from around the world and adding his special flair to create a uniquely innovative menu that is also colorfully enticing. He has mastered in more than 18 cuisines, having collaborated with food management companies like ICD International to Develop "molecular gastronomical" cuisine. Many of his collaborations have been with leading food management companies and top restaurants, including BLAC (Saudi Arabia), Malamu (Central Africa), ETCH Café (UAE) and 41dw Grill (Qatar).

Akshat Parihar brings forward the best of ingredients and masterful techniques used to create elaborate desserts that showcase his incredible creative abilities. If you're looking to serve up your family and friends special Christmas treats this year, we invite you to explore his recently curated signature dessert selections featuring Deconstructed Maracuja Soft Mousse and Roasted Ginger Fudge. Foodies will be delighted by these two brand-new creations for their mouthwatering flavors that are sure to ignite their senses. 

Dessert 1: Deconstructed Maracuja Soft Mousse

It’s done with extracted dehydrate Maracuja puréed jelly, remolded to give a yolk texture with lotus dust on base with sugar cured flowers.

Dessert. 2: Roasted Ginger Fudge

Served with bitter caramel poured on top, with a touch of wild berry and wine compote crowned with semolina and cranberry tuile and matcha basil leaves 

He signs off by saying that eating desserts can be one of the most enjoyable and emotionally fulfilling experiences in life. And it's only 98 calories per serving…Best enjoyed with family at a Christmas gathering or party, we're sure you'll find one to love here!

Go ahead and try them out for some happy fun holidays. 

Tribune Shorts


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