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We Picked Out 20 Of Mumbai's Most Unique Desserts. They're Pretty Perfect.

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Mumbai has a somewhat ravenous appetite for destruction - of roads, greenery and most of all, our waistlines. Not to trivialize the state of infrastructure or anything, but we’re particularly concerned about the latter most given that it’s basically become culinary Christmas all year round.
We’ve been through the breakfasts, and the porcine pleasures, the partially extinct steaks and the sweetest of dessert fairies, we’ve been through the sour and we’ve been through the sweet and now that we near the end of the road’s beginning, it’s time to get tighter in our appreciation of the dishes available to us in Mumbai. First on our list this fine Thursday morning, ‘Creatively Sweet.’ Join us as we including a cookie that’s also a pizza and a mascarpone mango yolk delight that looks exactly like an Eggs Benedict.
These are, without a doubt, some of Mumbai’s most unique desserts. We dare you to stop at just one.

I. The Rocky Road @ Ellipsis

Cost: Living the good life ain't cheap @ Rs. 750 

Rocky Road at Ellipsis, Image Source: Live Mint

II. Chocolate Mousse Granita @ Hakkasan

Cost: Cheaper than most other things on the menu, and more worth it too @ Rs. 400 (You might need two, though)

Chocolate Mousse Granita at Hakkasan, Image Source Food Spotting

III. Payesh Cheesecake @ Masala Library

Cost: We highly recommend you loosen the purse strings @ Rx. 495 + taxes

Payesh Cheesecake at Masala Library

IV. No Eggs Benedict @ Joss

Cost: Sounds about right @ Rs. 415

No Eggs Benedict at Joss

V. Jackfruit Tan-ta tan @ The Bombay Canteen

Cost: Now that’s perfect pricing @ Rs. 250

Jackfruit Tan Ta Tan at The Bombay Canteen

VI. Salted Caramel Ice Cream Sundae @ The Table

Cost: Second helping, please? @ Rs. 395

Salted Caramel Ice Cream at The Table

VII. Matcha Macaron @ Yauatcha

Cost: You definitely won't stop at one @Rs. 70 per macaron

Macarons at Yauatcha

VIII. Pink Champagne Sorbet with Fresh Strawberries @ La Folie

Cost: We did say luxury @Rs. 415

Pink Champagne Sorbet at La Folie

IX. Parde mein Khubani @ Neel at Tote on the Turf

Cost: You're almost getting two desserts in one @Rs. 325

Parde Mein Khubani at Neel at Tote on the Turf, Image Source: Neel Asia

X. Beetroot Cupcake with house made Orange and Ginger Ice Cream @ The Tasting Room

Cost: With so many different flavours, it's almost a steal @ Rs. 230

Beetroot Cupcake with Orange and Ginger Ice Cream at The Tasting Room, Image Source: Food Spotting

XI. Green Chilli Ice cream @ Bachelorr's

Cost: A single @ Rs.55 just won't be enough, we recommend a double scoop @ Rs. 105

Green Chilli Ice Cream at Bachelorr's

XII. Green Tea Chiffon Cake @ The Fatty Bao

Cost: Art on a plate for only @ Rs. 275 + Taxes

Green Tea Chiffon Cake at The Fatty Bao

XIII. Indian Chocolates @ Filter

Cost: Fair warning--you'll want to try all @Rs. 135 per chocolate

Indian Flavoured Chocolates at Filter, Image Source: ocow.in

XIV. Pizookie @ Polpo Cafe

Cost: Who says money can't buy happiness? @ Rs. 350

Pizookie at Polpo Cafe, Image Source: Mumbai Candid Blogspot

XV. Bubbling Kulfi @ Spiceklub

Cost: When your dessert bubbles, you gladly shell out @ Rs. 495

Bubbling Kulfi at Spiceklub, Image Source: Burrp

XVI. Masala Chai and Pistachio Financiers @ Icing On Top

Cost: 12 pieces will still not be enough @ Rs. 600 per dozen

Masala Chai and Pistachio Financiers at Icing On Top

XVII. Earl Gray and Dark Chocolate Cupcakes @ Icing On Top

Cost: Chocolate, chocolate and more chocolate @ Rs.50 per piece.

Earl Gray and Dark Chocolate Cupcakes at Icing On Top

XVIII. Green Tea and Poppy Cookies @ Icing On Top

Cost: It doesn't matter which version you pick, both are equally delectable @ Rs.300 per 200 gms

Green Tea and Poppy Cookies at Icing On Top

XIX. Creme Brulee Cheesecake @ Terttulia

Cost: Two dazzling layers for the price of one @Rs.245 + taxes

Creme Brule Cheesecake

XX. Nolen Gur Ice Cream @ Oh! Calcutta

Cost: Cheap enough to ‘sweeten’ the deal @ Rs. 130

Nolen Gurer Ice Cream at Oh! Calcutta

Words: Rhea Almeida

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