Chef Anand Who Still Goes Nostalgic About Nani’s Gud Ki Kheer
Image Credit: Chef Anand Panwar

Chef Anand Panwar, Executive Pastry Chef, Roseate Hotels & Resorts whose had always aimed to excel in the hospitality industry and giving his best in the culinary world with his ever-evolving passion for food and flawless service. With many awards to his chef cap, Panwar has a professional history of around more than thirteen years in the industry. Apart from creating menus for special dinners and wine dinners for promotion, creating special desserts for Bollywood celebrities, Ala Carte time management, recipe standardization he is also much devoted to give the diners a sweet memory for them to remember. 

Why did you decide to become a Pastry chef?

Initially like most children of my generation, I had aspired to become a doctor. However fate conspired and I ended up wearing a white coat but for a different profession, that of a Chef! On a serious note, I was very fond of experimenting in my mother’s kitchen since early childhood. My parents and relatives who tried my culinary creations were very encouraging and thus the idea of taking my passion on professionally took roots in me. So I decided to make a career out of it when I was in school itself. 

Traditional sweets vs European delights. Your take?

As a pastry chef, the core of my training and work has been European desserts. I have been constantly innovating with pastries, tarts, cakes. Having said that, traditional Indian sweets have a special place in my heart as it brings back childhood memories. As a chef it is immensely satisfying to give a twist to traditional mithai recipes. Indian sweets have an immense potential and can now be marketed as a luxe offering. So, while European delights continue to be the core of my work, traditional sweets have also now sneaked in and I am only happy that with increasing demand for Indian sweets I am able to recreate some popular recipes. 

Desserts have become super creative, how do you keep evolving with the trends? 

It’s important to keep pace with the trends and also the palette of your patrons. A chef has to learn and unlearn all his life. Regular research helps one in staying informed and updated. I try and seek information from all sources be it the good old cookbooks or the internet. Attending workshops also helps. Knowledge adds to creativity and also confidence as many times some super creative dishes demand a lot of courage. I keep experimenting to innovate and create new recipes. 

How easy or difficult was for you to understand the Indian palate and create accordingly?

I wouldn't say it was difficult, but definitely Indians are more demanding as compared to international guests. It is quite a challenge at times to meet the expectations of Indian guests. Indians are experimenting and are trying different cuisines, which is a good thing. But many times, they want the dish to be adapted to Indian palate, which is not always possible, as the dish loses its authentic taste & essence in the process. 

When conceptualizing a new dish what are the few things that you always take care of?

There are three things which I keep in mind while conceptualizing a new dish - the latest trends, guests' feedback or requests in the recent past and lastly the dish should be occasion and season appropriate. 

What’s that one food memory that makes you go nostalgic?

I was interested in food since I was a child, so most of my memories are made of food. But that one food that makes me nostalgic is ‘Cheeni Ka Parantha’  or ‘Meetha Parantha’. Most of us have had it during our childhood days, a simple roti that is sweetened with sugar and mom’s love. I may be creating lot of meethaas a Pastry Chef, but for me cheeni parantha would be the most delicious sweet dish. It is pure nostalgia. That’s what I like about food, even simplest of dishes can create everlasting memories, when done thoughtfully and with love. 

What has been your favorite deserts as a kid?

It is very tough to pick one favorite dessert as I gorged on so many Indian desserts when I was a child. I had a sweet tooth and tried all season specialties. But I have very fond memories of Gud Ki Kheer that my nani prepared. Also our summer staple after school- Kulfi Falooda with rose and saffron syrup and crushed ice on top, makes for a fond food memory. 

Which has been your most innovative desserts and why?

I like to create a signature dish for every restaurant wherever I have designed desserts menu. There are quite a few innovative desserts I have created and loved serving them. My favorite innovative dessert is the Sticky Toffee Coffee Pudding which is the signature dessert at our restaurant Kiyan ( at The Roseate) since almost a decade. It is my favorite for the simple reason that it is much loved by guests.

We have also got his exclusive Persian Pudding recipe




    Tutty fruity-200gms


    Black currant-200gms





    Rum-2lt for soaking

    Refined flour-800gms


    Brown sugar-250gms


    Baking soda-30


    Cinnamon powder-20gms

    Nutmeg powder-5gms

    Cloves powder-5gms

    Ginger powder-5gms


    Soak all the fruits in rum for fortnight. Take out the nut mix and cut it .

    Mix butter and sugar ,add eggs and mix well.

    Add all fruits into this mixture and finally with the flour ,baking powder and soda.

    Pour it in a food pan or mould as u needed and bake it  at 180c for 25 min.