'You'll either love my stuff, or hate it'

But there's no ignoring the white chocolate-lime and lavender desserts whipped and delivered free by a young 'pie piper' about town

But there's no ignoring the white chocolate-lime and lavender desserts whipped and delivered free by a young 'pie piper' about town

It's not just about the tooth, but also a sweet truth: Delhi's hunger for quaint afters is slowly, but surely, coming to an end.

One of the propagators of the cause is Kishi Arora, a 27-year-old Culinary Institute of America product, who whips up exotic pastries and cakes and gets them delivered across the city on a day's advance notice.

We scooped into seven of her craziest creations.u00a0u00a0u00a0

Aam Sutra: Mango mush cake

Going bananas over lavender: Our sampler tubs were served fresh and chilled, even if they travelled from the far end of the city.

The banoffee pie, a blend of gooey Argentinean dulce de leche sauce, banana, whipped cream and cocoa would suit those who like sweet as strong as it gets.

The mango mush, a mango-chocolate-mint pudding, on the other hand, is low on saccharine, so it's good for those looking to indulge without calorie threats.
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The lemon twist, a lime cream, candy and white chocolate blend, has a sour tang to it, the kind you'd like after a rich-curried meal.

For choco buffs, there's the chocolate torta with a bisque base, a bitter-sweet combination of Caribbean Island chocolate and wild berries like black and red currant, and hazelnut royaltine, a nutty, chunky fudge cake mousse.

The lavender panna cotta, though, is only for the experimentative epicurean, and its creator agrees. "I know it's peculiar, and very European.

I have customers who hate it, and those who love it. One was so hooked, she got a one kg cake made just for herself!

I was like, won't you get bored of it?" chirped the cakesmith, who's also the mastermind behind the donut flavours at the popular chain M.O.D (Mad Over Donuts).

Taking the cake: Just a call away wait fancy flavours like Oreo cream, passion fruit and pear, with the largest base size being 12", which is enough to treat 16-20 tummies.

You can place an order for sugar-free, eggless, and custom-made versions, too, but the icing on the cake is that deliveries across the metro are free of cost.
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Kishi, an SRCC graduate, confesses that "it took a lot more than just tantrums to convince my parents that my sense of smell and the passion to bake was so strong, I could catch a mere whiff of cooking and spell out its ingredients blindfolded!" Today, the pastry chef also retails dips and dressings from her home-based tart mart. A sweet sellout, isn't it?

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Prices: Pie tubs start @ Rs 165, cakes @ Rs 1,200 per kg