Page 26 - Newsletter-Hotel & Hospitality industry

IN THE NEWS

t Bengaluru on a Happy High with These Liquor-laced Desserts

h An expatriate guest who visit our restaurant House has a beer mug

d i n i n g a l o n e a t post-work hours to catch loaded with layers of gooey
g Courtyard by Marriott on up with friends. The idea brownie, nuts, vanilla ice

Outer Ring Road asked was to introduce a fun cream and fresh lager beer.
i the chef to get him a dessert for them. It has Beer evangelist John
dessert that would make clicked mainly
s h i m f e e l “ h a p p y ”. with girls and we

Executive chef Sudhir sell about 50
n Nair served him a p o r t i o n s p e r

chocolate brownie laced week.”
I
with rum and caramel P a s t r y c h e f
s sauce. “The combination Kalyan of Monkey

of sugar and alcohol in a
dessert gives a feel- Bar serves dark
chocolate cake
s good high,” says Nair, soaked in Old
who knows of millennial Monk syrup with
e g u e s t s a s k i n g f o r vanilla ice cream.

liquorlaced desserts to “The pairing of dark
n calm their nerves before rum with chocolate is

meetings.
triedand-tested. We Eapen recently attended a
i
The need for a quick kick chose Old Monk over curated dinner which
s without actually drinking other rums primarily for served an entire course

appears to have made its unique flavour with made with beer and also
u alcohol-infused desserts vanilla and a hint of dark paired with different kinds
of beer. He feels that fierce
a hit. Little wonder, chefs molasses that gives it
B a r e c o n j u r i n g u p bitterness. This distinct competition has resto-bars
in Bengaluru looking for
flavour has our guests
desserts like frozen-
wine gelato, sangria order it regularly,” he ways to stay one-up. “We
a berry crumble and says. have come a long way from

whiskey brownie.
Other pastry chefs in the rum balls and Christmas
i Hoppipola introduced a city are doing innovative cakes. People are done
with cocktails and straight
kulfi panna cotta with mix-and-match with the
d bourbon caramel sauce gamut of alcoholic spirits, drinks. Eateries, thus, are

three months ago and it liqueurs and flavours. talking modern and
n is already a bestseller Byg Brewski has tiramisu creative desserts using

w i t h t h e w o m e n made with beer instead of alcohol. It is the new-wave
I in the experiential dining
clientèle. Executive chef traditional brandy or
trend,” says Eapen.
Harman Singh Sawhney cognac. Bar-Bar serves a
says, “We primarily tiramisu jar layered with
cater to the young crowd a rum sponge. Irish