Hot espresso meets a scoop of pale green gelato and the edges slump into a slow, glossy swirl, bitter folding into sweet. Nearby, a spoon presses into tres leches and the sponge gives way, heavy with milk, beneath a ribbon of pistachio cream and crushed nuts. Cool, buttery, faintly savoury: this is pistachio in Kolkata now, long past its days as a sliver on kulfi or a dusting on barfi. It fills tarts and twice-baked croissants and holds the centre of the dessert counter. Pistachios were priced at
Rs 1100/kg, but for the festive season the prices have risen to Rs 1900/kg. We want the true nuttiness and earthiness of the pistachio to come through Suchali Jain of Suchali’s Artisan Bakehouse P istachio -forward pairings Raspberry: The tartness cuts through the nutty richness of the nut giving it a full-bodied flavour profile White chocolate : Its creaminess lifts the sweetness, while also giving it a gorgeous visual contrast Rose: A delicate floral contrast which is reminiscent of familiar Indian desserts like kulfi, but in a new form Cocoa and chocolate: Bittersweet depth against the backdrop of richness makes it a decadent sweet bite Coffee: The layered bitterness balances the earthy flavours Matcha: Earthy and bitter against the creamy pistachio, makes for a great green dessert Cardamom and saffron: A classic mithai-style pairing in a new form A pinch of salt: This helps pistachio hold up in milk-based drinks making it well-balanced We wanted to create something that allowed the pistachio to shine while bringing in another flavour that complemented it naturally Tanisha Drolio of Chefteedee Bakery You Can Also Check: Gold Rate in Kolkata | Silver Rate in Kolkata | Bank Holidays in Kolkata | Public Holidays in Kolkata | Kolkata AQI | Weather in Kolkata | Petrol Price in Kolkata | Diesel Price in Kolkata | CNG Price in Kolkata | LPG Price in Kolkata Stay updated with the latest Kolkata news.
“Pistachio has always been associated with luxury and indulgence,” she says, and her Dubai Kunafa Gelato leans into both: Sicilian pistachio gelato, pistachio cream, crisp kunafa and chocolate ganache. She says, “What has changed is the way it is being presented and consumed globally. It has moved beyond being just a traditional ice cream or dessert flavour and has become an ingredient that chefs can experiment with in many ways Shripriya Gupta Seth of Little Pleasures Patisserie Familiar flavours, reimagined The visual appeal of pistachio-green seems to have taken social media by storm, says Suchali Jain, chef and founder of Suchali’s Artisan Bakehouse. For Suchali, the nut feels “premium yet familiar to Indian palates, thanks to pista kulfi and barfi. ” Anirudh Sharma, co-founder of Third Wave Coffee and Third Rush Desserts, reads the rise as tradition at work: “Pistachio has long been part of Indian mithai, and consumers have grown increasingly appreciative of its distinctive flavour, rich texture, and versatility. Moushumi Sircar, partner at Bonne Femme and Bonne Crème, says pistachio has “an indulgent quality without being overwhelmingly sweet,” which is why it appeals across different age groups and palates. Moushumi says her kitchen uses original Sicilian pistachios and steers clear of artificial flavouring. Tanisha prioritises “whole, fresh, unsalted pistachios from a reliable supplier” and calls treating pistachio “as just a colour” the biggest mistake. Suchali says it “can easily get lost in milk or coffee,” so the bitterness of coffee or matcha steps in.
Bakers and chefs can’t help but agree pistachio is having a moment, we spoke to them to undersstand here’s why. The kunafa effect The green spark is easy to spot and fall in love with. Shripriya Gupta Seth, pastry chef and creative director of Little Pleasures Patisserie, points to the Dubai chocolate and pistachio kunafa craze. Tanisha Drolio, chef and founder of Chefteedee Bakery, calls it a revival rather than a fad. The Middle Eastern dessert movement, particularly the popularity of pistachio kunafa, has brought renewed attention to an ingredient that has always been loved in different parts of the world. Though her Pistachio Raspberry Twice-Baked Croissant has done consistently well on her menu for years. The craze alone, though, does not explain why the flavour has stuck. Familiarity does. Then there is the taste itself. Pistachio’s growing presence across desserts and beverages reflects how traditional ingredients are being reimagined in contemporary formats, appealing to both familiar tastes and evolving consumer preferences Anirudh Sharma of Third Wave Coffee and Third Rush Desserts Where the flavour comes from A beautiful green dessert doesn’t necessarily always taste of pistachio. The flavour, aroma and actual nut content are what make the difference. The sourcing answers vary; the priority does not. Shripriya adds no colour to her gelato, relying on pistachio cream and paste along with crushed nuts for crunch. Suchali buys whole nuts and makes her pralines and frangipane in-house. I think the biggest mistake is treating pistachio as just a colour. A good pistachio dessert is about the earthy flavour, not just the colour. The natural nuttiness, richness and aroma of the ingredient should come through distinctly Moushumi Sircar of Bonne Femme and Bonne Crème One pistachio, many form Chefs are no longer treating pistachio as a garnish. They are building whole desserts around it, setting its richness against something sharp, bitter or crisp. Tartness is the favourite foil: raspberry jam cuts through the frangipane in Suchali’s twice-baked croissant, and Anirudh’s tart leans on the same pairing. Texture does the rest, from the crunch of kunafa folded into Shripriya’s pistachio gelato to the milk-soaked sponge of tres leches, which chefs are now playing with. In a cup, the ingredient needs help. Moushumi keeps it firmly as the lead in cheesecake and ice cream. We don’t chase the bright green colour. Download the TOI App.