New Delhi, June 19, 2025.
For Indian-born pastry chef Chetanya Rai, food has never just been about flavor—it’s about story, memory, and responsibility. From watching his mother craft homemade sweets in a bustling Indian kitchen to working in the high-precision environment of Michelin-starred Atlas, his journey represents a fusion of heritage and innovation. His pastries are not only visually striking and technically sophisticated but also infused with Indian identity and shaped by a deep commitment to sustainability.
Today, as he prepares to launch his own globally inspired dessert concept, Chetanya is part of a growing generation of chefs who are challenging stereotypes about pastry, flavor, and indulgence. Through bold experimentation and storytelling, he’s showing the world that Indian flavors belong on the global fine dining stage—and that dessert can be both beautiful and responsible.
A Sweet Start in India
“My earliest memories of pastry are in our home kitchen,” Chetanya recalls. “My mom had this incredible ability to make desserts from whatever was available—and make them magical.” Her raw mango jam, infused with spices and a hint of bitterness, is something he still carries in his creative palette today. It wasn’t just about taste; it was about transforming ingredients with love, attention, and artistry.
Growing up in India, where sweets play a pivotal role in celebrations and religious rituals, he was immersed in a culture that valued complex, technique-heavy desserts. Whether it was the fine sugarwork in jalebi or the layered richness of soan papdi, Indian desserts taught him about structure, balance, and finesse. “The traditional Indian pastry world is already a masterclass in culinary discipline. I didn’t know I was being trained from the age of five.”
Pastry Training and Michelin-Grade Precision
To complement this foundation, Chetanya trained formally and earned his Level 1 pastry certification from the City and Guilds of London. He then took his skills to the world of fine dining, where he worked at Michelin-starred Atlas, known for its sophisticated French techniques and exacting standards.
“Working in a Michelin-starred kitchen changes your relationship with detail. It’s not just about getting the technique right once—it’s about consistency, day after day, service after service,” he says. “You learn to think like both a scientist and an artist.”
In that intense environment, he sharpened his skills in fermentation, French viennoiserie, and contemporary plated desserts. But more importantly, he began to imagine how these techniques could be used to elevate Indian ingredients and reinterpret his cultural influences in a fine-dining context.
Fusion with Purpose: Indian Flavors in Modern Pastry
One of Chetanya’s most talked-about innovations is the Ube Baguette—a golden, crisp artisan baguette with a swirl of deep purple yam marbled through the crumb. It’s a visual showstopper, but also a technically complex one. “Getting the fermentation and hydration levels right was tricky with the ube paste. But I wanted to create something that felt joyful and unexpected while still rooted in classical baking.”
Another signature creation is inspired by his grandmother’s raw mango jam. “She used to make it with mangoes, jaggery, and kalonji seeds,” he explains. “I wanted to take that memory and turn it into something new.” His version? A plated French toast dish with caramelized brioche, spiced mango jam, and a jaggery glaze—bringing together warmth, nostalgia, and innovation.
“These dishes aren’t just about flavor,” he says. “They’re about storytelling. I want people to taste a memory, a culture, a journey.”
