Doraha lad adds French taste to Indian bakery

Lovleen Bains

Doraha, January 6

Twentyfive year old Bikramjit Singh Chadha is another avatar of himself when he dons a chef’s coat. His dream of giving the French flavour to the Indian bakery and patisserie has turned into a passion for him.

Bikram who is currently pursuing a postgraduate course in bakery and pastry ‘Advance French Patisserie’ from George Brown College, Toronto, Canada, is a born baker. His ability to discovering new recipes at a young age made his banker father and teacher mother to give him a congenial atmosphere to help him explore his capability the field of bakery and patisserie.

Bikram has yearned to associate himself with an organisation which believes in promoting innovation and redefining market standards and his yearning was sated when he got an opportunity to join the college in Toronto. Bikram has the knack for satisfying his customers with a blend of quality food and hospitable service.

Bikram has worked with hotels such as Radisson, Hyatt and JW Marriott in India and Au paradis sucré, Monistrol sur loire, France, inculcating in him a love for plating desserts creatively and impressing the customers.

Possessing good knowledge of bakery, confectionery and chocolate making, Bikram has already worked with leading chefs across the globe, including Eric Beal at the Paradis Sucre. “Bikram is extremely motivated and talented. He is really blessed with culinary arts. Besides being a good chef, he is humble and down to earth,” Eric Beal compliments Bikram.

Bikram aspires to bring something unique in India through his creative art of designing pastries. “I’ll soon return to India where I intend open my bakery, adding French taste to the Indian bakery. I think this cultural exchange and the blend of Indian and French patisserie will be relished in India,” quips Bikram.

Bikram, a Bachelor of Science in Hospitality and Hotel Administration, had studied at the Institute of Hotel Management and Catering Technology, Guwahati. After undergoing four weeks of vocational training at The Friends Regency, Ludhiana, and seventeen weeks of industrial training at The Oberoi Cecil, Shimla, he went to Bangalore for a cake-decoration course at the Institute of Baking and Cake Art.

Bikram has received appreciation for his dishes and cakes from his customers across the globe.

He has been invited by various restaurants in India and also by the Department of Food and Nutrition, Punjab Agricultural University, at various occasions to give demonstrations on cooking and baking methodology.

He has worked as an honorary consultant for setting up menus and signature dishes in various restaurants and bakery shops.