Sugar, Spice, and Sustainability: Chetanya Rai's New Pastry Language
For Indian-born pastry chef Chetanya Rai, food has never just been about flavor—it's about story, memory, and responsibility. From watching his mother craft homemade sweets in a bustling Indian kitchen to working in the high-precision environment of Michelin-starred Atlas, his journey represents a fusion of heritage and innovation. His pastries are not only visually striking and technically sophisticated but also infused with Indian identity and shaped by a deep commitment to sustainability.
Today, as he prepares to launch his own globally inspired dessert concept, Chetanya is part of a growing generation of chefs who are challenging stereotypes about pastry, flavor, and indulgence. Through bold experimentation and storytelling, he's showing the world that Indian flavors belong on the global fine dining stage—and that dessert can be both beautiful and responsible.
A Sweet Start in India 'My earliest memories of pastry are in our home kitchen,' Chetanya recalls. 'My mom had this incredible ability to make desserts from whatever was available—and make them magical.' Her raw mango jam, infused with spices and a hint of bitterness, is something he still carries in his creative palette today. It wasn't just about taste; it was about transforming ingredients with love, attention, and artistry.
Growing up in India, where sweets play a pivotal role in celebrations and religious rituals, he was immersed in a culture that valued complex, technique-heavy desserts. Whether it was the fine sugarwork in jalebi or the layered richness of soan papdi, Indian desserts taught him about structure, balance, and finesse. 'The traditional Indian pastry world is already a masterclass in culinary discipline. I didn't know I was being trained from the age of five.' Pastry Training and Michelin-Grade Precision To complement this foundation, Chetanya trained formally and earned his Level 1 pastry certification from the City and Guilds of London. He then took his skills to the world of fine dining, where he worked at Michelin-starred Atlas, known for its sophisticated French techniques and exacting standards.
'Working in a Michelin-starred kitchen changes your relationship with detail. It's not just about getting the technique right once—it's about consistency, day after day, service after service,' he says. 'You learn to think like both a scientist and an artist.' In that intense environment, he sharpened his skills in fermentation, French viennoiserie, and contemporary plated desserts. But more importantly, he began to imagine how these techniques could be used to elevate Indian ingredients and reinterpret his cultural influences in a fine-dining context.
Fusion with Purpose: Indian Flavors in Modern Pastry One of Chetanya's most talked-about innovations is the Ube Baguette—a golden, crisp artisan baguette with a swirl of deep purple yam marbled through the crumb. It's a visual showstopper, but also a technically complex one. 'Getting the fermentation and hydration levels right was tricky with the ube paste. But I wanted to create something that felt joyful and unexpected while still rooted in classical baking.' Another signature creation is inspired by his grandmother's raw mango jam. 'She used to make it with mangoes, jaggery, and kalonji seeds,' he explains. 'I wanted to take that memory and turn it into something new.' His version? A plated French toast dish with caramelized brioche, spiced mango jam, and a jaggery glaze—bringing together warmth, nostalgia, and innovation.
'These dishes aren't just about flavor,' he says. 'They're about storytelling. I want people to taste a memory, a culture, a journey.' Pastry with a Conscience: Sustainability in Every Step As a pastry chef, Chetanya is equally known for his sustainability philosophy—something that can often be overlooked in the sugar-drenched world of dessert. 'There's a misconception that pastry is inherently wasteful or indulgent. But I see it as an opportunity to show how thoughtful choices can make a big difference.' In his kitchen, food waste is minimized by repurposing trims and off-cuts. Local and seasonal ingredients are prioritized, and he often replaces refined sugars with alternatives like jaggery, date syrup, or fruit purées.
Even traditional Indian ingredients like moong dal and bajra (pearl millet) make an appearance—not for novelty, but for their nutritional value and lower environmental footprint. 'Once I created a ciabatta with yellow lentils,' he says, 'and it made the crumb silkier and the bread more nourishing. Sustainability isn't just about saying 'no'—it's about saying 'yes' to better possibilities.' His ultimate goal? A model where desserts can be refined, globally appealing, and environmentally responsible.
Mentorship and Cross-Cultural Collaboration Chetanya's influence extends beyond the kitchen. He's an active mentor, especially for chefs looking to explore Indian flavors in modern formats. As a member of the Craft Guild of Chefs and, Indian Culinary Forum, he frequently leads workshops and collaborates with rising talents.
'It's important to pass on the knowledge, especially when it comes to underrepresented cuisines. Indian pastry isn't just gulab jamun. There's so much depth and technique behind it, and I want to help other chefs discover that.' From teaching peers how to work with spices like saffron and cardamom to exploring ancient grains in laminated doughs, his mentorship is driven by curiosity and cultural pride. 'We can't evolve our cuisine if we keep it locked in tradition. It needs to breathe, travel, and grow.' The Dream Ahead: A Global Dessert Course Now, Chetanya is working toward launching his most ambitious project: a global, course-style dessert concept. Unlike a traditional patisserie or bakery, this concept will offer a curated tasting menu focused entirely on desserts, each course inspired by a different region or culture.
'I want it to feel like a dessert museum and storytelling experience rolled into one,' he explains. 'One course might be a Japanese-inspired wagashi with Indian tamarind, the next could be a French mille-feuille layered with spiced pumpkin halwa. It's not just fusion—it's about telling the origin stories of ingredients and cultures.' The emphasis, as always, will be on sustainability and provenance. He plans to work directly with farmers, use native grains, and introduce diners to both lost and loved ingredients. 'It's a space for celebration—of flavor, craftsmanship, and diversity.' Conclusion: Tradition, Innovation, and Purpose on Every Plate In a world that often places pastry in a narrow box—either classical or kitsch—Chetanya Rai is carving out a new lane: one that's globally aware, deeply personal, and future-facing. With Indian heritage as his compass and sustainability as his engine, his work bridges gaps between generations, cultures, and cuisines.
Whether it's a lentil-infused ciabatta, a raw mango brioche toast, or a shimmering ube baguette, Chetanya's desserts carry meaning beyond their elegance. They're acts of storytelling, acts of care. And as he steps into his next chapter, he brings with him a vision not just for the future of pastry but for how food itself can be a more responsible, inclusive, and expressive art form.
(Disclaimer: The above press release comes to you under an arrangement with NRDPL and PTI takes no editorial responsibility for the same.).
This is an auto-published feed from PTI with no editorial input from The Wire.
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