In pictures: Chowman introduces five new sweet offerings

One of Kolkata’s most popular Chinese restaurant chains, Chowman has an all new dessert menu. Chowman MD Debaditya Chaudhury’s recent travels to China, where he sampled desserts in modern dining settings, have inspired the creations. The selection features chocolate and fruit flavours in a variety of ways. All priced at Rs 245, the new selection is available across Chowman outlets in all cities

Everyone loves a good chocolate mousse. Chowman’s new Chocolate Mousse is a decadent creation of creamy dark chocolate, topped with red cherries

Classic tropical flavours of coconut and pineapple come together in a delightful summer-perfect concoction. The layered Coconut Pineapple Panna Cotta features velvety white chocolate and coconut panna cotta, and the fresh flavours of a pineapple jelly, all dressed with a special honeycomb biscotti

If you are someone who prefers less sweet desserts and/or are a fan of coffee, try the Coffee Parfait. The creamy layers of coffee have the bold flavours of a cuppa, and are balanced with a layer of chocolate and a hint of salted caramel for that burst of indulgence

Chowman’s White Chocolate Mousse with Darsaan elevates the quintessential ‘crispy honey noodles’ — the name by which most Indian kids know ‘darsaan’ — with a light, whipped white chocolate mousse, topped with honey-tossed ‘darsaan’ and a sprinkle of white sesame seeds for an added crunch

The Strawberry Panna Cotta features a smooth vanilla-infused panna cotta with a layer of vibrant strawberry compote and topped with fresh slices of strawberries. The sweet and rich panna cotta mixed with the slight tart flavours of the strawberry create an appealing combination

Speaking about crafting the new menu, Subhankar Maity, lead chef of Chowman Rajarhat, said that the desserts are united with a similar base profile, which helps the restaurant put forth the best type of dessert in the shortest preparation time. ‘However, each of these desserts require a preparation time of six to seven hours to get the right textures and balance of flavours as per the recipe of our head chef,’ he added