Sometimes a simple question such as ‘what’s your passion in life?’ can easily catch you off guard, as you mull over your passions and weigh the odds to finally have the ability to arrive at a definitive answer. For Chef Kainaz Messman, that answer has actually always been a constant throughout her testing journey in the hospitality business. Meals has actually played the biggest role in her life, and still continues to be her source of inspiration to put on her chef’s hat day in and day out and produce sinful desserts or wholesome food and bask in the joy of feeding others.
Who would certainly have actually believed that her little business venture, lovingly named Theobroma, would certainly one day grow up to contribute phenomenally to the culinary landscape of a city that has actually no dearth of delicious offerings. For most of us, a trip to Mumbai is incomplete without dropping in to a Theobroma outlet for a sweet indulgence of their decadent brownies or packing some for dear ones spine home. It is a box of happiness and it only epitomises Kainaz’s passion for food.
Image credit: Plavaneeta Borah
Needless to say, it is no easy task to run a successful business, others compared to being credited for starting the brownie craze in the country. yet here again, it is that same passion that drives her to job twice as hard to keep up the quality of each of her products and go on growing one day at a time. Challenges are aplenty, especially now once inventive food or quirky treats are developing a stir. yet like she rightly says, classics can easily never go from fashion and sometimes that’s all we need for some soul lifting.
Here’s the master chef on her love for food, chocolate and a lot more –
1. For almost every Meals enthusiast in the country, Mumbai is synonymous along with Theobroma brownies. How does it feel to have the ability to garner such a huge fan following?
Brownies are the cornerstone of our business. It is an honour and a privilege that we are associated along with brownies in such a positive way.
2. It has actually been over a decade since you opened the very first Theobroma outlet at Colaba. How has actually the journey been?
When we started, we did not know just what to expect. We didn’t know if we would certainly recover the costs of starting our business or have the ability to fill the four small tables that we had placed in the café. Our menu had dishes we liked to eat, and we could only chance that our customers would certainly like them too.
I knew how to bake cakes yet no others dishes as much. I was totally unprepared for the retail market and the demands and challenges that lay ahead. I went from having the responsibility of making one product in a comfortable five-star environment to being responsible for everything. Whatever went wrong and whoever’s fault it was, I had to learn that the buck stopped at me, and only I could set it right.
We could not have actually ever predicted or dared to chance for the victory that Theobroma has actually become. We have actually received so much love and warmth and blessings and encouragement that we are humbled and grateful in equal measure.
Image credit: Theobroma
3. once did you locate your love affair along with chocolate?
I grew up in a sweet smelling house, always surrounded by chocolate. My mom ran a small business where she supplied cakes and desserts from home, and I would certainly say that Theobroma is an extension of that house business. My family is obsessed along with food; our lives revolve around just what we make and just what we eat. My passion for baking has actually been my lifetime in the making. We are a chocolate making and chocolate loving family.
4. would certainly you say you know chocolate like nobody’s business?
I don’t claim to be a chocolate expert. I am simply a chocolate lover. I love chocolate as an ingredient and as a product. I love its simplicity and complexity. I love that it can easily be a base for so several flavourings, yet stand along with pride on its own. Chocolate can easily be a quick treat or an indulgent experience. No others product comes close in versatility or is as universally loved. You can easily hardly go wrong along with chocolate.
5. What’s the secret behind Theobroma’s sinful brownies? can easily we bribe you for the recipe?
The secret of a good brownie is in the baking, not the making. The globe is full of brownie recipes; most are pretty good. The ability is in baking it correctly; getting the timing and temperature right. The difference between a moist gooey brownie and a dry crumbly brownie-biscuit can easily be only a few minutes or a few degrees.
6. Your earliest Meals memory?
Sunday Brunch. My family has actually been Meals obsessed for as long as I can easily remember. Sunday brunch was always elaborate and a celebration of some sort. We would certainly flick through recipe manuals to pick whatever dish we fancied, and mom would certainly make it for us. We were exposed to jambalaya, gazpacho and chorizo long prior to most individuals in Mumbai had heard of them. Our love for food, travel, feasting and our unapologetic greed bound our family with each other and helped create my palette which serves me well to this day.
Image credit: Theobroma
7. Dark Chocolate or white chocolate?
Dark only. White is not chocolate.
8. Your mom has actually played an essential role in your Meals journey. What’s her favourite pick from your repertoire of desserts?
Almond Croissant. Despite the fact that not technically a dessert, my mom eats it as such. It is her indulgence.
9. just what was the very first dish you learned to make on your own?
Scrambled eggs along with garlic, cheese and green chillies. I remember making it for my sister and myself.
10. If reports of global cocoa production to end in about a few years’ time are to be true, would certainly we see a devastated Kainaz? Or will certainly you evolve along with time?
Scaremongering! I refuse to believe it. The human race can easily survive without chocolate yet how will certainly we celebrate anything? It is a commodity and we have actually to be ready for volatility in prices because of political uncertainty, unpredictability of weather and increase in consumption. We may have actually to learn to use much less chocolate yet that may additionally make us value and appreciate it more.
11. What’s your favourite dessert? (You can’t say brownie!)
Crème brûlée. My favourite at Theobroma is the Strawberry Tart.
Image credit: Theobroma
12. several pastry chefs in the country are doing some innovative twists to classic desserts. Are you a traditionalist or do you like to experiment and recreate?
Our simplest products sell the most. Home-style cakes and desserts have actually served us well, and we are not changing the formula. individuals keep returning for the ‘simply like home’ taste.
13. 3 ingredients you cannot do without?
Chocolate, butter, and vanilla.
14. An essential cooking/ baking lesson you have actually learned in life and from whom?
My mom cooks along with a generous hand, and I know no others way. Chef Coelho taught me to keep learning; to keep getting much better at the same products or techniques. Theobroma owes a lot to these two people.
15. Tips you would certainly like to share on food preparation along with chocolate at home? just what to take note and just what types to buy?
Use real chocolate, not (chocolate) compound. Use dark where possible. Keep it simple. Make the points you like to eat, not just what you believe will certainly impress your guests. Always make a lot more compared to you believe you need, and serve generously.
Image credit: Theobroma
16. Apart from your trademark brownies, one dessert you are really proud of creating?
Millefeuille. Not several make it and pretty few can easily make it well. I am proud of our lamination and glazing and how it looks once it’s ready. The only shortcoming of this dessert is that it has actually to be eaten within a few hours of making. We are unable to have actually it on display (as it cannot survive the humidity in our city) yet I make it on order.
17. One dish you like to dig in to once no one’s watching you?
My croissant or pain aux raisins. I have actually it after my run and prior to I start work, along along with a durable mug of coffee.
18. 3 ingredients that you believe pair magically along with chocolate?
Orange, hazelnuts and coffee.
Image credit: Theobroma
19. just what does it take to run a successful bakery business?
Genuine care for your products and customers. And a lot of effort from a lot of people!
20. Does Theobroma sell their products online and from Mumbai?
We have actually a big customer base that orders along with us through Facebook. We courier our products all over India. In this manner, we have actually been fortunate to reach out to our customers that are unable to visit our outlets.
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