Why Tableside Tiramisu is the hottest trend for times to come...

Who doesn't love a good tiramisu that's rich and indulgent? The Italian dessert that has layers of coffee-soaked ladyfingers and a cream made from mascarpone, eggs and sugar is every dessert lover's dream.

While the sweet treat has been generally savored in its classic format, where it's made behind the scenes, there's a new trend that's shaking up the food and beverage world. Any guesses? Now, you can enjoy tiramisu that's prepared right before your eyes.

While people are becoming more aware about food today, there continues to be curiosity around how it's done and what's the story behind it. In Delhi-NCR, we were the first to introduce the trend of tableside tiramisu and then many have followed suit.

We wanted to break the monotony and at the same time, offer people a window into the story behind the popular dessert. This way, we think people appreciate the dish so much more than when it comes from inside the kitchen. One can call it a live demo!

It's a joy to see guests enchanted by the story that our Chef narrates while whipping up the dessert right before their eyes. Also, let's not forget it is the age of social media, so anything that's done differently with flair makes the right noise. However, we aren't one to compromise with authenticity and we don't really use the term for the sake of it.

Our version of the tiramisu is a classic recipe minus the eggs. That's also because we cater to all kinds of guests and some may be intolerant to the ingredient, and we want everyone to dig into its lusciousness.  I personally feel if tiramisu is made well, it doesn't require eggs. The main flavor of the dessert is intact, which is the coffee or the Kahlua and mascarpone cheese. We also use top quality fingers that come from Italy.

Of course, some may argue that these trends add to marketing gimmicks around the concept. But since it's these things that garner eyeballs, it's important to be out there for the right reasons. I would say any introduction of a trend in a restaurant will fade when there's something better to replace it.

But I believe something like the live tiramisu experience may not disappear. Of course, a trend is also dependent on how feasible it is to make it happen. For instance, you can't do a deconstructed biryani on the table because it doesn't make sense. One has to be tactful and do their R&D to know if something works well or not. That's where one needs to draw the line.

There are so many people experimenting with food these days. But only a few things stand out and others disappear. Evolution and newness is something that one must focus on–and it should complement the concept and not move away from it.