Visionary pastry chef Tejasvi Chandela knew something was missing in her home city of Jaipur in Rajasthan, and her love for baking led her to study at Le Cordon Bleu and open Jaipur’s first pâtisserie, in 2013. Although she is known and loved for her French techniques, it’s her attention to US-inspired comfort foods and feel-good desserts like her Smores chow bun, individual banoffee tarts, and Biscoff chocolate layer cake, that draw crowds to Dzurt. Meanwhile, Chandela is pushing boundaries with Indian heritage flavors in pastry, such as Pink Guava Chilli & Gajak petit gateau, Clementine Ghevar entremet, and Lamington Pistachio Soan Papri.
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