The way we think about sweets has changed over the years. Once considered to be an insignificant doze of post-meal confectionery items, sweets have transformed into a form of indulgence. Fortunately for those who seek to delight their palates today, there is a lot to choose from. Riding this tide of change is Chef Pooja Dhingra. She has not only revolutionized the very basic recipes of chocolate cakes and muffins but has also created a niche for herself with her delectable macaroons. 

Pooja attended college to study law but soon realized food was her true calling. She graduated from Le Cordon Bleu, Paris, one of the world’s finest culinary and hospitality schools. Post her return to India, she started experimenting with Indian ingredients and used French baking techniques to create sweets. Telling about her experimental phase in India she says “ After my return to India, I tried and failed many times before tweaking recipes I learned in school to suit Indian kitchens, ingredients and even weather. I was clear on one thing, I wanted to recreate a piece of my life in Paris”. 

In 2010, Pooja launched Le15 Patisserie. Initial years were tough in a male dominated industry. But Pooja literally baked her way through. Today, Le 15 is one of the most renowned patisseries in India. With its 4 outlets and a training ground for budding chefs-Studio Fifteen Culinary Centre, in Mumbai, Pooja’s been busy like never before. She recently collaborated with her Le Cordon Bleu batch mate, Pablo Naranjo Agular to launch Le 15 Café, another gem in Mumbai’s eclectic restaurant scene.  

Forbes, India recognized Pooja’s business acumen by making her a part of it’s prestigious 30 under 30 list in 2014. And why not? From Nina Ricci to Masaba Gupta, she has collaborated with some of the biggest names in fashion. Bollywood royalty, Sonam Kapoor, and director Rajkumar Hirani also swear by Pooja’s perfection with sweets. 

The official ‘Macroon lady’ of India, Pooja, tells us about her years in Paris, her summer offerings, and her wackiest creations so far. 

1. Tell us about your formative years? What are your earliest memories of sweets/baking which prompted you to launch Le15 Patisserie?

Pooja: I’ve been fascinated by baking for as long as I can remember. One of my earliest memories is of baking brownies for the first time with my aunt. I was amazed at how simple ingredients like eggs, butter, flour, and sugar could create something so delicious and magical.

2. Le Cordon Bleu is an institution of excellence. Tell us about your time there. How did Paris as a city inspire you? 

Pooja: At school in Paris we learned how the same ‘magic ingredients’ can be used to achieve such a huge variety of treats. During my internship at a chocolate shop, I absorbed the work ethic, the amount of time and effort that goes into running a business. My chef was the first person in at the shop at 6 am and the last person out at 8 pm. I knew this was the level of dedication I would need when I started baking professionally.

 

3. What gap did you observe in India which pushed you to start Le15?

Pooja: After my return to India, I tried and failed many times before tweaking recipes I learned in school to better suit Indian kitchens, ingredients and even weather! I was clear on one thing, I wanted to recreate a piece of my life in Paris. My aim was to make wonderful desserts, using the best ingredients I could find and serve happiness in a box. And that is how Le 15 (named for the 15th arrondissement in Paris, the neighborhood where I lived) was born.

4. What intrigues you about baking the most? 

Pooja: Baking gives me the chance to think out of the box. Be it coming up with different creations or being up-to-date about the latest baking trends,  it keeps me on my toes and that’s why I love what I do! 

5. Your top recommendations from Le15 Patisserie. 

Pooja: Our dark chocolate macarons, Belgian chocolate cupcakes, and red velvet cupcakes. 

6. Any special summer offerings? 

Pooja: We have some gorgeous alphonso mango inspired desserts our summer menu.

7. From Nina Ricci to Masaba, you have collaborated with a number fashion designers. What drives you towards fashion? How do you see food and fashion coming together in the future? 

Pooja:  We love to collaborate with like-minded individuals and brands working in creative spaces. There is a lot to learn from each other from any collaboration. Much like fashion, food trends seep through society quite quickly, like the rise of minimalism in both fashion and food.

8. Your wildest/wackiest creations till now

Pooja: That will definitely be Arpita Khan’s wedding cake. It was a 7-tiered 150kg wedding cake which we made in Hyderabad. The weather was crazy and we had to set it up in an open lawn, but the end result was great!

9. Anything for people who are a little calorie conscious?

Pooja: The last few years I’ve been incredibly focused on my health. My love for desserts and all things sweet, conversations with friends (and now contributors for the book) lead to experiments with different ingredients, cooking without sugar and eventually The Wholesome Kitchen.

10. What comes to your mind, when we say ‘CHOCOLATE’ :)?

Pooja: Love!