August 25th


Rs. 2,500.00 per person



About this experience

Aug 25th | 2pm to 6pm | In our interactive-demo style online dessert class, you will learn the art of making fusion plated desserts combining them with traditional Indian flavours and Western teachniques to present them in a uniquely modern way. You will learn the art of flavor pairing for plated desserts with an Indo-fusion twist.

What you will learn:
- Saffron brûlée, pistachio cardamom soil and orange apricot almond tuile
- Rose water ice cream, hibiscus berry consume with lassi and Subja panna cotta
- Indian filter coffee reduction, cinnamon mascarpone ice cream and gulab jamun
- Warm filo pastry tarte tartin with seasonal stone fruits and pistachios
- Warm sticky toffee pudding cake with masala chai caramel and candied ginger frozen snow

-This class will be conducted on Zoom.
-Participants will receive all necessary information on their registered email address once they sign up for a class.
-A recipe pdf will be provided to all participants before the class.
-In case of any queries, reach out to us on

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.