Latest news with #VineshJohny
Hans India
6 days ago
- Entertainment
- Hans India
The desert chapter: Burma Burma's seven stories of sweetness
Burma Burma's new dessert menu, The Sweet Life, is an invitation to pause and enjoy life's simple pleasures—one spoonful at a time. Crafted in collaboration with pastry chef Vinesh Johny and led by Head Chef Ansab Khan, this thoughtful collection of seven plated desserts highlights a vibrant intersection of Burmese culinary influences and contemporary dessert-making techniques. Far from just indulgent endnotes to a meal, these creations are layered with meaning. Each dessert draws inspiration from the everyday rhythms of Burmese life—its bustling fruit markets, the tradition of shared tea, and ingredients passed down through generations and trade routes. Among the highlights is the Milk Tea Cheesecake, a Basque-style cheesecake subtly infused with laphet ye (Burmese milk tea), served with a warm apple compote and cinnamon ice cream. The Banana & Cashew Tres Leches plays on comfort, combining sponge soaked in caramel milk with banana confit, chocolate chantilly, crunchy cashew streusel, and banana caramel ice cream. For a more theatrical treat, the Silkroute Sundae features saffron-pistachio gelato with apricot-saffron confit inside a golden chocolate shell. There's also the Celebration Cake, a decadent seven-layer chocolate and cherry dessert presented with a warm chocolate pour, done tableside. Berry Burst blends jaggery coconut custard with mango and berry caviar, while The Flower Bouquet offers a pavlova with tropical fruit salsa and coconut-ginger ice cream. Rounding out the menu is the Coconut and Pineapple Crème Brûlée, topped with compote, gelato, honeycomb, and cake crumble—echoing a tropical daydream. From Mumbai and Delhi to Kolkata and Burma Burma, Hitech City, these desserts are now available at all Burma Burma outlets across India. The Sweet Life is not just a menu—it's a moment of joy, memory, and mindful indulgence.
New Indian Express
11-05-2025
- Entertainment
- New Indian Express
Soaking up the Indian imagination
This vanilla sponge cake, soaked to perfection in a trio of milk (condensed, evaporated, and heavy cream) and crowned with whipped cream, has quietly made its way into Indian culinary trends, adding a touch of Latino flair to an already vibrant dessert scene. Although it feels like a timeless classic, tres leches doesn't date back as far as you might imagine. Food historians trace its origins to the 20th century, when Nestlé introduced recipes featuring canned milk after building production plants in Mexico around World War II. Digging deeper, though, reveals a predecessor: an elegant dessert of bread soaked in wine, layered with milk custard, and topped with fruits or nuts—a decadent European creation that made its way to Mexico in the 19th century. From its classic vanilla iteration to endless modern twists, it is a proof that nothing beats a sponge drenched in sweetness. 'It all starts with the foundation. Staying true to tradition, we bake a delicate, airy sponge to perfection in a tray. While it's still warm, we gently pour over the tres leches mixture, allowing it to infuse every layer,' shares Chef Vinesh Johny, Co-Founder Lavonne India.
