-KH News Desk
Chef Tejasvi Chandela leaned towards baking. During her graduation in London, she spent most of her time making food for her friends. “After university everyone else was applying for masters, I on the other hand was applying to pastry schools,” she remembers by adding that she has learnt pastry techniques from schools like Leith school of food & Wine, Le Cordon Bleu Paris. She also did a masters in chocolate making and opened her own patisserie Dzurt in Jaipur when she was just 21.
In her baking journal, she says that India has many patisserie scenes in the last 5 years that’s gone through many changes. This wasn’t just in metropolitan cities like but also in places like Pune, Jaipur, Indore etc; saying they have a lot to offer as well and explores the question; ‘What has changed?’
The bigger cities developed the patisserie culture long before other cities. Jaipur didn’t have a standalone patisserie until Dzurt and people would have to go to five-star hotels and pick up pastries from there. The lack of accessibility & affordability for all made her realise that the city needed a patisserie that could serve modern and classic pastries to everyone. The biggest shift in people’s perception for patisseries started a couple of years ago. People are well travelled now and understand the difference between a bakery & a patisserie. They try out pastries from around the world, hence crave it once they return home. The people of Jaipur have been amazingly open towards my creations at Dzurt.
In a question to explore why her brand “Dzurt” is unique, Tejaswi says that her ability & passion to constantly create something new is the answer. They introduce 10-15 new pastries every year and use ingredients from the season to play with. And more importantly, she putsher heart and soul into creating them. The hey is to constantly keep reinventing themselves from the interiors to the menu. The overall ambience plays a huge role as well. Dzurt can transport you to a beautiful patisserie in France for a moment. It’s peaceful and aesthetically pleasing.
While talking about the ingredients used for the products, she says that there must be a balance between using both local and imported ingredients. The fruits and spices or even chocolate is generally local. She also says she constantly experiments around with her ingredients to see what goes best.
To comment about the new revolution of using artisan products especially with sourdough making, she says that Sourdoughs were and still are trending, after the trend started during covid times. People are travelling and exploring food from different origins, their taste is also developing and evolving. People are understanding the value of artisanal produce. Sourdough is just one such thing. She further comments that,
‘I am not a bread maker, and I don’t have the patience to nurture starters. I have great friends in my city who are creating next level sourdoughs and I love picking up my weekly stash from them. I am a pastry chef and a chocolate maker, and I enjoy experimenting & innovating within my space. However, never say never. As a creative person I may just wake up one day with the urge of learning the art of bread making in depth’.
Venturing into opening more outlets, she says that currently there’s just one, which already seems like a lot to handle. She has been juggling with two full time brandsboth ‘Dzurt’ and ‘All Things Chocolates’ needs her constant attention. ‘However, I am looking to hopefully open one more outlet by next year. I’ve honestly been very satisfied with the way things are currently and I choose to concentrate on one and give it my best. Quality control is a lot more manageable but since Dzurt is almost on auto mode now and we’ve established a brilliant team, I think we can start thinking of opening one Dzurt soon. Fingers crossed’. she states.
Regarding delivery options, she conveyed that Dzert has an in-house delivery team, and they take care of logistics well. They have also tied up with third party delivery channels such as Swiggy and Zomato. So far things are in control from all ends and yes there’s way more traction coming in from the delivery side.
Discussing about her expansion plan, she stated that she is currently working on a non-edible gifting range for Dzurt and creating a stunning collection. Which will hopefully launch before September. There are talks of opening another outlet too.
To venture about food trends, she says it’s hard to predict them and thathopefully zero waste will start trending in the pastry world too. More vegan patisseries are opening in the future.
Regarding growth of restaurants and food culture in Jaipur, she says it’s changing rapidly but sadly, every year there are more than 10 cafés opening but not more 2 survive in the market. That has a lot to do with quality control and lack of innovation. But there are a few interesting eating options in Jaipur now. People are becoming more and more experimental. They want something new every month. The challenge level has gone up in the last few years. Jaipur food scene has a lot of potential and there are Lots of talented chefs coming out to showcase their best work.
