Recall the year 2015. A decade ago, India's dessert landscape was akin to an awkward adolescent—full of flair yet still in the process of defining itself. Frozen yoghurt claimed to be guilt-free; red velvet cake took centre stage; macarons were ubiquitous; and cupcakes were characterized by their towering layers of frosting. Did you indulge in a freakshake? Opt for a lava cake post-dinner? Or perhaps break into a lemongrass crème brûlée?

Now, looking ahead to 2025, how much we have evolved! Croissants now overflow with kesar pista; mishti doi has taken on the role of cheesecake; and modaks have embraced matcha. MasterChef Australia has educated us on the art of tempering chocolate, while Instagram has propelled desserts to viral fame even before they set. Bakeries have transformed international flavours into beloved local favourites. Our passion for sweets has reached such heights that India now ranks first in global sugar consumption, having consumed 28 million tonnes this fiscal year.

This evolution signifies that dessert is no longer merely an afterthought. So, which desserts truly capture the essence of this moment? Consider these five as the perfect finishing touch.

The dessert that captured widespread attention: Magnolia Bakery’s Tres Leches

When Magnolia Bakery made its debut in India in 2019, expectations were high for their renowned cupcakes to take center stage (after all, Carrie Bradshaw is a fan). However, no one anticipated that customers would line up solely for a taste (and a photo) of a milk-soaked cake.

Tres leches can be likened to the Latin-American counterpart of rasmalai. It boasts a rich creaminess, a light texture, and just the right amount of sweetness to keep you returning for more. “We anticipated it would perform well, but we didn’t foresee the level of popularity it achieved,” states Zonu Reddy, co-founder of Spago Foods, which operates Magnolia Bakery in India. The initial excitement stemmed from the chain's launch in Bengaluru. However, it was not until October of the previous year, when Alia Bhatt appeared on an Instagram Live with dessert chef Pooja Dhingra and referred to Magnolia’s tres leches as her “guilty pleasure,” that the cake truly exploded in popularity. Suddenly, the dessert became a must-have on every Instagrammer’s list. Reels showcased the delightful moment when a spoon gently sinks into the soft cake, while home bakers shared their own interpretations.

“Social media significantly influences demand,” acknowledges Reddy. To maintain customer interest, the cake is now available in coffee and saffron flavors.

The quintessential comfort cake: Theobroma’s Dense Chocolate Loaf

Certain desserts command attention, yet Theobroma’s Dense Chocolate Loaf remains understated. This deep-brown square exudes richness, quietly inviting you back for another slice. With no extravagant toppings or elaborate layers, this cake has maintained its status as a bestseller since its introduction two decades ago. The dessert brand, which began as a single store in Mumbai in 2004, has expanded to over 250 locations across 40 cities. Founder Kainaz Messman reports that they sell more than 100,000 Dense Chocolate Loaves annually.

How has it thrived in India's ever-changing dessert landscape? By adhering to its original formula. The cake's brilliance lies in its unpretentiousness. Theobroma crafted the recipe, established a consistent shape, and ensured a travel-friendly texture (soft, dense, and never overly moist), all while maintaining consistency—no attempts at reinvention or modernization—as the brand expanded. “We don’t aim to make it fashionable,” Messman explains.

Despite its simplicity, it has become ubiquitous—found on office desks, in midnight snack collections, and packed in suitcases for relatives overseas. It transcends mere dessert; it has become a source of comfort. Messman recounts a customer undergoing cancer treatment who relied on it daily for solace during recovery. In a culture that often seeks the next trend, this loaf demonstrates that some desserts require no transformation; they simply need to be enjoyed with a fork.

The Delicate French Fascination: Entremets

In 2011, Deeba Rajpal, a baker and blogger based in Delhi, encountered a challenge involving Biscuit Joconde Imprime. What is that, you may ask? She was required to master a specific French technique where a decorative sponge encases an entire cake, securing all the delicate layers within. This challenge has gained popularity online, with numerous videos showcasing cakes that collapse or fall apart in dramatic fashion.

“I had no idea what I was getting into, but it was delicious!” Rajpal recalls.

This experience marked her initial introduction to entremets—multi-layered, glossy, and strikingly photogenic cakes that represent the French pastry equivalent of haute couture. Over the next decade, as silicone molds, 3D printing, mirror glazing, and mousse layering became accessible to home bakers, entremets began to emerge throughout India.

Today, commercial bakeries proudly feature entremets in their refrigerated displays. In Mumbai, La Folie offers exquisite dark chocolate-raspberry creations, while in Delhi, Patisserie Gully’s mango-passionfruit combinations exude #VacayVibes. On Instagram, Bakeology’s viral matcha mousse entremets, layered with hazelnut, have been shared so frequently that they have become almost meme-like. Rajpal’s Cherry Chocolate Entremets, which began as a simple creation, has transformed into a 2.5-inch architectural marvel, complete with layers of smooth mousse, a cherry jelly insert, and a 3D-printed flower.

“You can incorporate anything—mango, saffron, lychee, pistachio. It’s the ideal fusion of global techniques and Indian flavors,” Rajpal elaborates. “Much like modern India itself.”

The Asian Influence: Mochi Ice Cream

Our parents did not experience the flavours of matcha or bingsu during their upbringing. However, as Asian culture gradually permeated India through sushi, dim sum, K-pop, manga, and K-dramas, desserts from the East made their way into our culinary landscape as well. These treats were generally less sweet than European tortes and American brownies, yet they boasted a delightful jiggle, a fluffy texture, and soft pastel colours that were hard to resist.

Mochi made its debut in 2020—small, chewy, and undeniably charming. Was it a cake? Was it ice cream? What accounted for its stretchiness? Upon biting into the glutinous rice-flour exterior, we discovered the ice cream center within. It was love at first taste. Mochi ice cream has since become a staple on restaurant menus, featured in curated dessert boxes, and showcased at pop-up events. Traditional flavours like mango, vanilla, and strawberry have been joined by more adventurous options such as black sesame, paan, and the ever-popular yuzu, also known as Asian lemon.

“Yuzu offers a citrusy, refreshing taste that is more accessible than matcha,” explains Bharvi Layazawala, co-founder of the Mumbai-based brand MochiCo, alongside her mother, Jasmina Layazawala. They launched their business during the pandemic and have sold 20,000 yuzu mochis to date. “Indian taste buds are already accustomed to tangy flavours, so yuzu resonates well.” The chewy texture was also an easy sell—Indians have a fondness for bouncy treats, from modaks to malai chom chom.

Creating this dessert requires precision. The storage temperature must be meticulously controlled; too warm, and the ice cream melts, while too cold causes the dough to lose its characteristic chewiness. The mother-daughter duo experimented with “thousands of mochis” to perfect the recipe for Mumbai’s humid climate. “What began with a single, inadequate freezer at home has now expanded into an entire room filled with freezers, storage, and a desk competing for space,” shares Jasmina Layazawala.

She is confident that the dessert's popularity is not merely a fleeting trend. “Indians have always embraced new flavours. Mochi is appealing because it is light, fun-sized, and not overly rich in the traditional sense.” Additionally, for those looking to explore beyond yuzu, MochiCo has introduced flavors like Rabri Rasgulla

The innovative mithai: Coffee Rasgulla Tiramisu from Bombay Sweet Shop

For some time now, we have been experimenting with traditional mithai, introducing creations such as chocolate barfi, kiwi halwa, and cranberry laddus. When Bombay Sweet Shop launched in 2020, they were well aware of the competition they faced.

The concept for one particular dessert had been developing since 2015 when The Bombay Canteen first offered coffee-and-rum-soaked rasgullas paired with salted caramel ice cream and peanut chikki. “We have been refining it over the years,” explains Sameer Seth, co-founder of Hunger Inc., which operates both establishments.

They recognized that the solution lay in tiramisu, yet the classic Italian dessert's creamy base typically requires eggs. Chef Girish Nayak aimed to create a version without them. “The challenge was to achieve the right layering,” he notes. “Since the rasgulla is already saturated, the mascarpone needed to be both light and stable to prevent the rasgulla from sinking. We accomplished this by adjusting the cream-to-cheese ratio and ensuring it chilled adequately before layering.” The outcome? A Coffee Rasgulla Tiramisu that substitutes rum with a robust espresso flavour, complemented by mascarpone cream, almond brittle, and a sprinkle of cocoa. Launched in August 2023, they now sell over 1,200 of these desserts weekly.

“We enjoy exploring the boundaries of Indian sweets,” says Nayak. Bombay Sweet Shop also features unique offerings like gulab jamun churros and a tart made with saffron rasmalai, mulberry jam, and mascarpone malai. “Ultimately, flavour unites people, regardless of its origin.”

Read Also: When Birthday Girl Rani Mukerji Did 100 Surya Namaskars and Cut Carbs for a Toned Figure

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