Nestled away in a quiet corner outside the bustling Hauz Khas market in New Delhi is a patisserie called Miam. Owned by Bani Nanda, a young chef of 25, the patisserie was started in 2015. The shop, Bani’s first independent venture, is not just a symbol of her success but also that of a growing food culture in urban India—one that young pastry chefs like Bani are tapping into.
The Indian food industry is seeing a huge change in the way we approach food and its makers. Up till just a decade ago, chefs were largely people who worked in five-star hotels, but with the growing number and types of new outlets and restaurants, the art of cooking is in much demand. And the young have been quick to catch up. Apart from the other aspects of food, the need for good patisserie has perhaps always been felt in Indian metros. It’s some comfort to know that now there are a few pastry making schools training young, enthusiastic to-be-chefs in the art of sweet sin.
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