Best Magazine Of Haute Pâtissere

Tejasvi Chandela

She is one of the great promoters of Indian pastry. At just 22 years old, after training in Paris, she returned to her native Jaipur to open Dzurt in 2013, the first pastry shop in this town of more than three million inhabitants. In 2023, the chef not only manages to consolidate this business, but she also has a second space dedicated to making bean to bar chocolates called All Things.

Chandela also travels around the country and to other training centers around the world to show how compatible traditional Indian techniques and flavors are with modern European-style pastry.

“I feel that Indian patisserie has not been explored globally and has a lot of potential to be at the forefront”

So good… magazine # 30

Featured in so good #30