Bengaluru’s Puffizza festival brings together the best of puff pastry and pizza 

Chef Madhura Deshmukh cooking Pafizza

Pafiza Cooks Chef Madhura Deshmukh | Photo Credit: Special Arrangement

Roxy in Bengaluru is currently hosting a Puffizza festival that combines the flavors of puff pastry and pizza. The festival showcases a variety of Pafizza creations, each with its own cultural influences and distinctive ingredients.

Chef Vivek Pawar sheds light on the evolutionary trajectory of puff pastry in the field of Indian snacks. “We Indians have always accepted and made various cultures our own, including the culinary arts. Puff pastry is also one such innovation. From what I have read, it appears that puff pastry came to India via France and Britain as a colonial snack. He adds, “Puff pastry has evolved over the last 26 years and it has been a culinary adventure to say the least!”

ViveQ shares his personal experiences with puff pastry saying, “I remember eating a lot of true From Nafeez Bakehouse in Mumbai. I have enjoyed the iconic patis of the erstwhile Mafco Cafe in Cuffe Parade and the cream rolls of monginis as well as the Ahar railway food stalls in Mumbai.

Highlighting the different flavors and fillings that have become popular over the years, he said, “Nationally, some restaurants, cafes and street food stalls have innovated more and made puff pastry with fillings of hakka noodles, butter chicken, chilli . A kind of cheeseand Schezwan Chicken to name a few.

Discussing the inspiration behind the unique flavors in the puff pastry creations at the Pafizza festival, ViveQ said, “Our inspiration was iconic bakehouses across the country and internationally, who added a special element to puff and made it their signature dish. ”

Chef Madhura Deshmukh at Roxy

Chef Madhura Deshmukh at Roxy | Photo Credit: Special Arrangement

He further added, “We were looking to try something new with puffs and after experimenting, we decided that puff pizzas would be a delicious addition to the menu. Also, both puffs and pizza are very dear to me, so I wanted to try a version that could be brought together and I am glad we were able to do so successfully.

Chef Madhura Deshmukh, Baker, explains how to make Pafizza at Roxy, “We have tried to recreate the pizza by making the base, the puff. The base is flaky while the toppings add a nice texture and flavor to the dish. Emphasizing on the importance of freshness and flakiness, he said, “It is a limited menu at Roxy for a short period. To ensure freshness and flakiness, it is made to order and not pre-made, so it can be eaten leisurely and enjoyed with friends.

The festival showcases a wide variety of creations that pay homage to various cultural influences. ViveQ says, “Pafiza Fest pays tribute to the various bakeries in the country.”

He described some typical Pafiza creations and their cultural influences, such as those of Landour. Paneer Tikka Puff and Nahum’s Cheese Puffs. Landour Bake House is known for its Paneer Tikka Puff and we needed to include that. Curry Chicken Puffs is a story of how Madras curry powder reached England and how the British ordered this curry powder to be shipped back home,” he says.

The Roxy in Bengaluru is hosting the Pafiza Festival till July 15, which costs around ₹500 + taxes for two people.

Source link

Leave a Comment