In today’s fine dining scene, the last course is no longer just a sugar rush but it’s a masterclass in balance, texture, and storytelling. Desserts and palate cleansers have evolved from simple finales into integral chapters of a tasting menu, bridging flavours and emotions with finesse. The modern approach to sweetness is not about excess but about elegance, restraint, and the art of contrast.
Sweet indulgence:
The trend now isn’t just about luxury, but also about finesse and balancing natural sweetness with textures and temperatures that surprise the palate, says Shantanu Mehrotra, Executive Chef at Indian Accent, New Delhi. He adds, “A dessert should be as thought-provoking and layered as any other course and that’s where seasonal fruits and native ingredients play a vital role. Indian diners today are more aware of provenance and seasonality, and they truly enjoy discovering familiar flavours presented in unexpected forms. For instance, our custard apple cream with salted Makhana Chikki and berries celebrates Indian superfoods and seasonal fruits in a refined way.”
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Today’s Indian diners increasingly seek desserts that are lighter, fruit-forward, and naturally sweetened, favouring ingredients like dates and jaggery over processed sugar, believes Chef Astik, Head Pastry Chef at The Leela Palace New Delhi. “We take inspiration from local produce, fruits like figs, mangoes, and jamun, and pair them with nutrient-rich superfoods such as chia, matcha, and indigenous cacao, often referred to as the food of the gods. A perfect example is our Berry Yoghurt Parfait and a refreshing mint berry sorbet, made using principles of wellness and indulgence,” he says.
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Innovative ideas for a set menu:
A successful dessert pairing in a set tasting menu is one that completes the narrative of the meal, bringing balance, contrast, and a sense of closure. Chef Astik mentions, “The aim is to refresh the palate while satisfying the senses, often achieved by juxtaposing warm and cool elements, creamy and crisp textures, or rich and citrus-forward notes. The “sweet finish” is crafted to feel elegant and harmonious, offering depth without heaviness, an expression of finesse that leaves a lasting impression while maintaining the flow and balance of the overall dining journey.”
A dessert in a tasting menu is not merely a finale; it’s the closing statement of a story. As Chef Mehrotra sums up, “We often approach it as a transition rather than a finale. For the palate cleanser, the Nagpur orange and tulsi sorbet acts as a bridge between savoury and sweet; it cleanses and refreshes, preparing the diner for something richer like the motichoor ladoo or the custard apple cream. What makes a pairing successful is restraint — knowing when to let the ingredients shine. A touch of acidity, a hint of salt, or a crunchy texture can completely transform how a dessert lands on the palate.”
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