Meet Bani Nanda, the 27 year old who is responsible for New Delhi’s biggest sugar rush so far. Le Cordon Blue trained, Bani opened Miam (which means yummy in French) three years ago with an aim to popularise French neoclassical entremets. This patisserie chef has definitely brought a little bit of Paris to Delhi, and who can complain when that happens.
We caught up with her and asked all sorts of questions to know her better in the kitchen
1. Tell us about yourself.
Well to put it simply- I’m a science nerd turned pastry chef with a humungous appetite to tick off countries on my bucket list.2. What is the inspiration behind Miam patisserie?
I wanted to bring a piece of Paris to Delhi! I wanted to popularise entremets and petit gteaux and educate my clientele on premium quality of produce and design.3. What is your favourite dessert?
I don’t eat dessert but I love a well made pound cake to go with my coffee!4. Funniest customer experience?
When they come up with ridiculous pronunciations of Miam!5. Where would you want to go for your next vacation?
I am going to Singapore for a work trip and then most probably to Indonesia to see some volcanoes.6. Things you dont leave the home without?
My phone & a nicely put together outfit.7. Favourite date spot.
Lavaash by Saby, Perch & Olive8. Tell us about your personal style.
I love structured silhouettes, chunky shoes, gold jewellery, a lot of black & white, blouses, dresses and statement bags!