SR December-15 issue pdf
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FOOD ||||| RECIPES<br />
A TOUCH OF CINNAMON<br />
A HINT OF SPICE CAN ADD LOTS OF FLAVOUR TO YOUR CHRISTMAS GOODIES.<br />
BY AARTI KAPUR SINGH<br />
JINGLE BELLS AND CHRISTMAS aren’t too far away and the festival of<br />
merriment is incomplete without the aroma of baked goodies emanating from<br />
the hearth. There is just something so heart-warming about pairing the<br />
aroma and flavours of cinnamon, nutmeg, star anise, fennel and similar spices<br />
with moist cakes. Patisserie Royale Chef Neha Lakhani has a flair for the<br />
dramatic. Drawing inspiration from her mother’s cooking, recipes collected<br />
on her jaunts abroad, and a resolve to bring together global influences,<br />
Lakhani’s desserts and bakes have a distinctive French influence. It helps that<br />
she has trained at Le Cordon Bleu Ottawa under Chef Christian Faure and<br />
Chef Herve Chabert, and has also worked with Chef Heinrich Stubbe at<br />
Stubbe Chocolates. She shares the recipe of three delightful bakes that are<br />
sugar and spice and all that’s nice to warm up your winters.<br />
Top: Star Anise Cookies.<br />
Above: Chef Neha Lakhani<br />
ALL IMAGES COURTESY OF THE CHEF<br />
70 ||||| DECEMBER 2016
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