Asmita Mukherjee 
Cooking food in alcohol or adding it to food is an old technique. Wine, spirits and beer are commonly used in food as an ingredient to add a burst of flavour and aroma. But can we imagine alcohol infused desserts? Now we can, thanks to Mumbai based baker Devashree Muni. Muni has started her own venture Cocoa Cellar offering a combination of the two in one magnificent new range of boozy desserts.
“I wanted to combine my love for desserts and alcohol and do something different. There aren’t many patisseries in Mumbai that give the option of alcoholic desserts. I felt that the quality is not always maintained by the existing alcoholic dessert patisseries in Mumbai, and that’s what I aim at doing. Having travelled a lot, I already knew what I wanted to serve my customers and the quality of products that I aim for,” Muni stated.
While speaking about her especially curated boozy desserts menu, she informed, “My menu is very different. It has a mix of American and European desserts and focuses on alcohol. You will find cookies, cupcakes, macaroons to sachertorte, tiramisu and lemon cheesecake within the menu. There is something for everyone.” She also informed that the spirits used by her in the desserts are all top notch, “We use Amarula, Kirsch, Rum, Whisky, Baileys Irish Cream, Vanilla Cinnamon Baileys, Kahlua, Malibu Rum, Blood Orange Cointreau, Moët & Chandon Champagne. As we use only Belgian chocolates and imported liquors, the prices are slightly on the higher side”. But can anybody bake and sell these alcohol infused desserts? Muni informed us that it is not as easy as it sounds, “One needs a permit to sell alcohol-infused desserts.” It was not so easy for Muni when she shifted to Mumbai from Sydney as it was very difficult to “find good quality ingredients” in Mumbai, although that could not stop her from striving ahead. She is affirmative about her future and says, “As my brand is still new, I’m sure I have a lot more to experience”.
asmita.mukherjee@saffronsynergies.in
