Asmita Mukherjee | Hyderabad 
Asmita Mukherjee | Hyderabad
Dessertvala, a boutique dessert cloud kitchen founded by Dev Dhanda. A graduate of the prestigious Culinary Institute of America in New York City, Dhanda saw a gap in the market for high-quality, innovative desserts and set out to fill it. His passion led him to pursue his dream of opening a dessert parlour after training at the prestigious Culinary Institute of America in New York City.
Dessertvala started out as a physical store, but the pandemic forced the business to switch to a cloud kitchen model. “Dessertvala wasn’t always a boutique cloud kitchen, we had a physical store font before the pandemic. However the uncertainty of the pandemic forced me to shift to a more sustainable model, hence the cloud kitchen emerged,” stated Dhanda.
Despite the hurdles, Dessertvala quickly became the go-to destination for desserts among Delhiites. Dhanda views desserts as an art form and treats them as such. He emphasised the brand’s commitment to consistent quality in both products and service, “The fact that sets Dessertvala apart from others is that there is a great amount of emphasis on providing consistent quality in product and in service , there is no compromise on the quality of ingredients and equal importance is given to innovation , we constantly keep changing the menu and our offering, introducing different flavours and textures.”
While currently operating as a cloud kitchen, Dessertvala has plans to establish a physical storefront in the future. “We plan to open a physical storefront soon, where we plan to bring forth an ambience which our patrons can physically interact in a manner of sight and sense and experience it in the manner it is meant to be,” he added.
Looking ahead, Dhanda harbors ambitious plans to expand Dessertvala into other states. However, he acknowledges the challenges that come with expanding a niche product into new cities. “We are a quality driven small scale boutique dessert brand, expanding to other cities at this stage comes with its own challenges both logistical and supply chain wise amongst others.”
Dessertvala’s journey has not been without its challenges. From finding the right space to source high-quality ingredients, the business has had to overcome many obstacles. “One challenge that we constantly face is resistance from customers, many have to be guided and convinced for the initial purchase there are only a handful who truly understand and appreciate the craft. It is a niche market which we hope to cultivate. On the flip side the brand has been able to cater to the needs of some renowned personalities ranging from authors, to public figures to film directors,” concluded Dhanda.
asmita.mukherjee@saffronsynergies.in
