Vikhroli Cucina

Home Bakers in Bengaluru come together to learn and network with each other

10 October 2018 , 0 comments / 0 likes
The first edition of Home Baker Matters saw Bengaluru’s top home bakers, chefs and food bloggers gather at the ITC WelcomHotel on 7th October 2018 to discuss all things baking. Followed by the success of two seasons of Home Chef Matters in Mumbai, Food Bloggers Association of India (FBAI) in association with Vikhroli Cucina, Godrej Jersey, Godrej Appliances, Godrej Nature’s Basket, Godrej Protekt and Cartini launched "Home Baker Matters" a platform to encourage the concept of home bakers.
  • Cake artist and baker Jeyadra Vijayselvan elaborated on the art and science of bread making. Her advice for budding bakers was to ensure they conduct research on the technical aspects of baking bread.

  • Monika Manchanda, a renowned food blogger, consultant and home baker, kept the audience enthralled with her witty talk on how easy it was to use Indian flavours and ingredients while baking. “Play around with flavours, textures and spices. There is no restriction on how to go about it,” she said.

  • Fava and Caperberry are among Bengaluru’s most famous restaurants, so who better to discuss the evolution of baking in restaurant kitchens than Chef Abhijit Saha? He stressed on the importance of ethics in baking such as shortfall of water, usage of plastics and the importance of using seasonal ingredients.

  • A panel discussion on global baking trends included (from L to R) Monika, Jeyadra, Chef Abhijit, home baker Lavanya V Kotha, and Dhawal Ajmera, Executive Chef of ITC WelcomHotel. Saloni Malkani, Co-founder of the FBAI moderated the session.

  • Home baker and IT professional Vinita Bhatnagar decoded keto and vegan baking for the audience. She listed the dos and don’ts of baking for vegans and people who follow the keto diet, making it easier for home bakers to work on recipes of their own.

  • Home Baker Matters set the stage for a unique jugalbandi between six home bakers and the chefs at ITC WelcomHotel. The home bakers worked in the hotel kitchen under Chef Dhawal’s guidance and served two dishes each at the conference. (From L to R): Shefali Shetty, Karishma Chandani, Varshitha Porwar, Lavanya, Shreya DeMonte, and Zahan Gafoor.

  • Students from the International Institute of Hotel Management (IIHM) who attended the conference enjoy a sumptuous lunch that included salads, roast dishes and desserts.

  • Quinoa chocolate cakes and Nutella fudge cakes that Karishma baked during the jugalbandi were served during lunch. The rich desserts and delicious breads baked by the home bakers wowed the crowd at the conference.

  • Home baker Priyanka Gandhi Mehta made the case for why one should say no to refined sugar and listed easily available alternatives such as jaggery, brown sugar and agave nectar. She ended her talk with, “Whether natural or refined, every sugar is sugar, so moderation is the key.”

  • Sanchari Chowdhury, Director, IIHM, Hyderabad, spoke about the importance of upgrading one’s baking skills and learning. “These days, the bakery market is driven entirely by health,” she said.

  • Health coach Mariam Begg’s talk was a delight for chocoholics. She spoke about cacao, healthy chocolate, its benefits and how to incorporate it into baking.

  • The second panel discussion of the day was on making home baking a business. (From L to R): Megna Jain, CEO, Dream A Dozen; Kirti Yadav, Co-founder of Plattershare, food networking website; and Zahan. The session was moderated by Sameer Malkani, Co-founder of the FBAI.

  • Celebrity chef Sabyasachi Gorai (or Chef Saby) had a freewheeling chat with Sameer about baking being his first love and how the humble pound cake, which is his favourite dessert, is so adaptable for different dishes. He also generously doled out scoops of advice for home bakers. Sample this, “Invest in a good oven and a table-top stand mixer. It makes a huge difference to your product.”

  • The beautiful (and delicious) Orange, Fennel and Milkmaid mug cakes that were made by participants of the baking challenge. Teams had to creatively use sweet and savoury ingredients along with Godrej Jersey milk and ghee to bake in the Godrej Appliance microwave.

  • The last panel discussion of the day on the importance of hygiene in the kitchen was powered by Godrej Protekt. (From L to R): Akshraj Jodha, Executive Chef, ITC Windsor, Bengaluru; Chef Kimberly Rozario from the Academy Of Pastry Arts; food photographer and food stylist Ambica Selvam; and Sanchari

  • Two teams jointly won the baking challenge and were felicitated for their creations. The winners each received a month’s supply of milk from Godrej Jersey.

  • The last event of the day was felicitating home baker Shreya who won a Godrej Appliances microwave for her performance in the jugalbandi event. Shreya impressed Chef Dhawal with her prepping and baking skills, as well as her dishes – salted caramel and dark chocolate tart and caramelised onion bread. Home Baker Matters ended on a high note with a delicious high tea.

  • Gifting options showcased by Godrej Nature’s Basket at the event.

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