“People still carry memories of Mud Soufflé with them!” Ranjana Singhal, Managing Partner of That’s Y Food sounds gratified. It was the first hero of her dessert section when she began her restaurant 15 years ago! So beloved did it become with her customers that she now serves the Classic Mud Soufflé at all her three restaurants - Thats Y Food, On The Go and Cafe Totaram.
“We organise regular events and activities in the restaurants and as we were brainstorming for something different we could do, the idea of celebrating the dessert came up unanimously. Hence ‘An Ode to Mud Soufflé’.” It is a festival starring the most enduring and popular of her desserts.
We are no strangers to the regular Mud Soufflé, so we order three new flavours (there are 11 different kinds available at the fest). The Rasmalai and White Chocolate Mud Soufflé arrives in a sunny yellow bowl placed on a beautiful ceramic tray with artistic squiggles of jam and chocolate sauce. This is followed by The Hazlenut Mud Soufflé and the Mandarin one - all three very Master Chefy! (I am peeved that my Rasmalai one is in a much smaller bowl than those of my dinner companions, but I realise why as I struggle to finish the last couple of spoons of my dessert. It is filling!)
The flagship souffles at That's Y Food, in Coimbatore
There is a history to the Mud Soufflé of Thats Y Food. Ranjana Singhal says her sister Rangeeta Murada plays an indispensable role in the history of her soufflés and gave it such an exalted status in town . A dessert creator of considerable flair, Murada explains the dessert. “Technically it’s not a Soufflé, I call it a soufflé only because of its texture which is very soufflé-like. It is actually a bit of cake, a bit of cookie and a bit of gooey goodness. I combined these three basic goodies and created a recipe.”
Murada adds that it took a lot of experiments and willing-to-be-guinea pigs-nephews and kind neighbours before the recipe could be frozen. “I tried various combinations and permutations including bournvita and bananas! While some of the ideas were a disaster, the entire experience was memorable. The joy of knocking on the neighbours’ doors, sharing food and taking their feedback created life long friendships and bonds. It was also a great opportunity to check out the cute guy in the neighbourhood!,” she laughs.
But you know a lot of hard work and research has gone into the making of each new mud soufflé offering when you read the detailed instructions Murada has mailed the chef before the fest. An extract from the mail reads as follows: “Cinnamon Mud Soufflé. This one is going to be very very tricky. You can go easily wrong. Start with 1 or maximum 2 tsp of cinnamon. Remember, the flavour of cinnamon should be tasted in your mouth towards the end and NOT when you put it in your mouth. It should only be a hint of cinnamon. Serve it with Vanilla ice cream. With a pinch of a sprinkle of Cinnamon and crushed walnuts.”
Singhal jokes that she can barely look at the soufflés as for the last month of so she have been experimenting and tasting almost every day! She shudders as she describes the soufflé with basil that they tried out. It was being particularly horrible, she says. But they did it and the final eleven was arrived upon. A special video of her young guests tasting a soufflé was filmed and no effort was spared to ensure her loyal clientèle was given the best tasting, best plated and the best looking dessert ever.
Original Mud Soufflé
The Ferrero Rocher Mud Soufflé, Mocha Mud Soufflé, Cinnamon Mud Soufflé, Jimmy Carter Mud Soufflé, Mandarin Mud Soufflé, Fig and Roasted Almond Mud Soufflé, Dark Rum Mud Soufflé, Hazelnut Mud Soufflé, Crackle Mud Soufflé, Rasmalai Mud Soufflé
The Souffle festival is on till February 12 at That’s Y Food on TV Swamy Road, R.S Puram.
