Connoisseur of desserts
UZMA HYDERUZMA HYDER
Marriage bought Anelise Dandler Bhatia from Bolivia to the city eight years ago and since then she has been pampering the Hyderabadi with an array of mouth-watering desserts.
SWEET FANTASY: Anelise has a way with desserts.
ALL THOSE with a sweet tooth rejoice, for Labonel run by Anelise Dandler Bhatia offers yet another option for mouth-watering desserts. Though Anelise now has an exclusive tie-up to provide fresh desserts with Fusion 9, she has been supplying desserts in Hyderabad for the last eight years.
Marriage brought Anelise from Bolivia to the city in 1995. She started off baking whole wheat bread, but realising Hyderabad's predilection for sweets, switched to what she loved doing the most - baking desserts.
DARK CHOCOLATE: This rich cake is yummy.
Hyderabadis, she feels, have an inherent sweet tooth. This combined with their frequent get-togethers made desserts a party essential and Anelise has customers from Banjara Hills, Jubilee Hills and Koti to Secunderabad.
Chocolate is a great favourite, Anelise commented. Anelise says she has not "Indianised any of the recipes. All my desserts are authentic, with a real European-German taste. I believe in the purity of the recipe." And her popularity only proves that her customers wholeheartedly agree. "Hyderabad is developing," says Anelise, "as people travel, they are exposed to international trends and appreciate these desserts." Baking has become a full time job for Anelise especially now after the association with Fusion 9. The tie-up came about when Anelise was introduced to the owner. Speaking of Fusion 9, she said, "they are a very professional restaurant and their ambience and presentation suits my style." She supplies fresh desserts three to four hours in advance. "A dessert should call out your name," says Anelise as she stresses on the importance of presentation and description. Labonel that Anelise runs from home boasts of tantalising names and descriptions. Savour this - Chocomania (a chocolate cookie crust topped with a light chocolate mousse and a thin cream topping, drizzled with melted chocolate), or Awesome Twosome (lindt and cointreau mousse cake and orange soufflé).
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For the perfect dessert, "one should not cut corners by using lower grade ingredients," says the gourmet, who mostly uses Indian products for her desserts as she feels they are of top quality. Only once in a while does she use imported essence or chocolate.
On where she learnt the art, Anelise comments, "I am mostly self-taught, it is probably in the genes. My grandmother was German and was a renowned connoisseur in Bolivia. My family are also gourmets." To bake then seems but natural to her. A student of Biology, she worked in a lab, but her passion called out to her and on coming to Hyderabad, desserts became her profession.
She now employs a few women as assistants who help her and who she supports as well. "India is like Bolivia, only richer on account of the larger industrial base," Anelise says. Both Indians and Bolivians are relaxed. Unlike America, we are not caught up in a rat race and families are close knit.
Future plans include going to a baking establishment in South Germany, not so much to learn new recipes as much as to learn professional techniques of catering to a larger clientele. "I'd like to open my own pastry shop," she says. "For a great dessert, one must put one's heart into making it." And at Labonel one is assured of delectable delights, straight from the heart.
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