Yule Log Cake, Christmas Tree Cupcake, Dundee Cake bursting with fruits and almonds, Plum Pudding, and a jolly Santa Face Cake await you at Dariole. Keeping with the festive spirit, the renowned bakery chain, owned by Anjan Chatterjee’s Speciality Restaurants, hosted a delightful cake-mixing ceremony at Mainland China, Gurusaday Road, on November 29.
A closer look at the ingredients for the cake mix ceremony — rum, brandy, orange and pineapple juice and many different spices
This year’s cake mix at Dariole features 11 different spices, an assortment of nuts and dried fruits, along with orange and pineapple juice, and a touch of festive liquors like rum and brandy. The cake-mixing itself is a harmonious blend of tradition and skill, accompanied by a generous serving of merriment.
“We are thrilled to bring the community together for the Christmas festivities. The cake-mixing session at Dariole is a celebration of the joy that the holiday season brings, and we invite everyone to join us in creating sweet memories,” said Debashish Ghosh, general manager of Speciality Restaurants.
Dariole's Christmas-special goodies
Executive pastry chef Joseph Gomes, along with chefs Prosenjit Roychoudhury and Amit Singh, guided participants through the cake-mixing ritual, sharing insights and tips for achieving the perfect blend of flavours. The event unfolded as a visual and sensory spectacle, resplendent with vibrant colours and a rich aroma.
Speaking about the sixth edition of Dariole’s happy event, Chef Gomes shared, “The annual tradition of cake-mixing at Dariole has spanned six joyous years. As is our custom, we are thrilled to unveil new delights this year for our patrons to relish. Exclusive to the Christmas season, our highlights include the Yule Log Cake, Christmas Tree Cupcake, and the whimsical Santa Face Cake, alongside our beloved regular specialties. I particularly recommend the Plum Cake and the indulgent Dundee Cake to every Kolkata resident. Our unique cake mix for this year incorporates 11 different spices, an abundance of nuts and dried fruits, complemented by the refreshing notes of orange and pineapple juice, and a touch of festive spirits such as rum and brandy. The products are made specially for the Christmas season and will be available at all our 10 stores and other setups from December 9.”
The chef and his associates were aided by the chain’s staff Arijit Saha, A Avinash, Priyanka Singh, Pranay Dutta, Santu Mohanty, Rajni Prasad, Deepa Sharma and Ankita Kahali as well as other guests.
Chef Gomes adds his master touch to the cake mix
Partha Roy, operations manager at Dariole
Partha Roy, brand operations manager for Dariole, delved into the intriguing history of cake-mixing. “The roots of this tradition stretch back over a thousand years. In the heart of every European household, cakes were lovingly baked, becoming a cherished part of Christmas celebrations. The practice of soaking dry fruits emerged as a necessity in an era devoid of refrigeration or preservation methods. Winter’s harsh conditions prevented the cultivation of fruits, prompting their collection during the summer. Stored in wooden casks and steeped in alcohol, this method not only prolonged their lifespan but also ensured their availability for the festive season. This process became integral for fruits to mature and acquire the distinct flavour, crucial for the Christmas cake enjoyed worldwide.”
Speciality Restaurant's Ankur Kishore Mandal picks up Dariole's savoury special — the Kosha Mangsho Puff
In addition to all-time favourites like Carrot Cake and Rainbow Cake, Dariole offers a tempting selection of savoury options. Ankur Kumar Mandal from Speciality Restaurants, said, “Dariole’s product lineup features unique offerings infused with a touch of Indianness, particularly in our savoury range. Notable mentions include the distinctive Kosha Mangsho Puff, a creation exclusive to our repertoire. We’ve also crafted the Chilli Chicken Puff, a delightful spin on the beloved Bengal classic, Chilli Chicken. Let's not forget our Chicken Seekh Kebab Spirally — a mouthwatering fusion of Chicken Seekh Kebab baked in dough. Departing from the conventional, our aim is to infuse our items with a special Indian touch."
Dariole's fabled Kosha Mangsho Puff
"This is reflected in our seasonal delights like the Echor Puff, Mochar Ghonto Puff and Chingri Malai Curry Puff —all enjoyed by our patrons with every delightful bite. Additionally, this year’s standout additions to our esteemed list include the indulgent Yule Log Cake, the fruit and almond-laden Dundee Cake and the delectable Plum Pudding,” Mandal added.
