Chef of the Fortnight | Bani Nanda

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By Sujata Limbu

As the newest kid on the block, Bani Nanda is already proving what a rockstar she is. At 25, she owns her own business – Miam – a patisserie that does some fabulous cakes and macarons and has already become a favourite in the Fashion circles.

Bani learnt her craft from the prestigious Le Cordon Bleu in Paris. And while she follows traditional French baking processes, she’s incorporated a little bit of herself in all her tasty goodies. BetterButter did a fun Q&A with this talented chef and here’s what she’s got to say:


What inspired you to be a Pastry chef?
During my college days, I used to watch several cooking shows on TLC and the Masterchef series which piqued my interest and made me to pursue this field.

Tell us a little about your journey from culinary studies in France to running a bakery in New Delhi.
After I finished my studies in France, I came back to India and started working in The Oberoi, New Delhi as a pastry chef from October, 2013-February, 2015. While the work was very challenging and was always very creative, it was my seniors who helped me grow tremendously. It was here that I started to invent new cake and macaron flavours.
My grandmother passed away and she was always keen that I start my own business, thus with the help of my parents I was able to set up ‘Miam’.

Which chef or person do you look up to and seek motivation and inspiration from?
French chef ‘Guillaume Mabilleau’ has been my biggest inspiration till date.

What is your signature dish?
‘Dark Chocolate and Salted Caramel Cake’ is my signature dish which is made up of a high grade of chocolate with a moist and sponge cake and a pool of salted caramel.salted caramel

What similarities do you find between French and Indian cuisine?
The complexity of both the French and Indian cuisine is very similar, the flavours of the Indian cuisine are very complex to taste, however the French cuisine has a complex cooking technique instead.

Which are your most popular cake and macaroon flavors amongst Delhiites?
Among the macaron flavours, the Salted caramel, Passion fruit and milk chocolate, Vanilla, Red velvet are widely popular. While amongst the cakes, the Dark Chocolate and Salted Caramel, White Chocolate, Almond, Raspberry, Jasmine Tea and Dark Chocolate flavours, are popular.

Any advice for aspiring pastry chefs across India?
Be experimental towards your approach while baking and do not be afraid to try anything new.

What would be the 3 essential tips for any home baker?
– To understand how the oven works and the temperature settings.
– Buy Cookbooks and read as much as possible and implement the same.
– Experiment with different cakes and puddings so that you learn more each time you bake.

View her recipes on BetterButter here.


3 thoughts on “Chef of the Fortnight | Bani Nanda

  • October 13, 2015 at 6:33 am

    Some really nice cakes and their recipes, all thanks to BetterButter. Keep up the good work!

  • October 13, 2015 at 8:58 am

    It was a pleasure reading Bani’s interview. Her journey as a pastry chef is really exciting and promising and that too at such a young age. Her tips for the home bakers are precious.
    Such interviews are a motivation for passionate bakers and home bakers like us who nurture a secret dream of owning a cafe or a small business some day.
    I really appreciate the efforts of Betterbutter team who have been putting constant efforts and making this platform so vibrant, rich and interesting and bringing out motivational stories/ interviews from time to time.

  • October 14, 2015 at 8:23 am

    Really an inspiration for me…. I also want to run my own business in this field itself.
    Thanks Better Butter thanks a lot.


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