The first thing Chef Vanshika Bhatia ever baked was a vanilla sponge cake in her teens. “That’s how my journey with cooking really began,” she says. After that, she didn’t stop. She began working her way through the cookbooks at home — recipe by recipe, page by page. “I was going through cookbooks like a crazy person,” Bhatia laughs. “I would just finish them, and then get more.” At that point, there was no big decision about becoming a chef.
When it came time to study, she chose not to narrow herself too quickly. At 18, she enrolled at Le Cordon Bleu London Culinary School for the Grand Diplôme, studying both cuisine and pastry. “I thought, let me learn everything, and then decide.” Even though her professional training took her into the hot kitchen, including stints at Noma (Copenhagen) and Gaggan (Bangkok), baking never really left her.
Years later, during the pandemic, she seriously returned to bread and dough, teaching online, experimenting constantly, and eventually shaping what would become Petite Pie Shop in Gurugram — a space built around laminated doughs, generous pies, and a zero-waste approach. “It’s not a fine pastry shop,” she says. “It’s very dough-forward. Very rustic.”
Now, as she prepares to launch a gelato and coffee concept rooted in authentic Italian technique, Bhatia is thinking deeply about the fundamentals, be it texture, temperature, or balance. When RR asked her about the top desserts that have stayed with her across the world, her answers reflect that mindset — places where technique is clear, flavour is distinct, and nothing feels excessive.
“This is the first name that popped into my head. Helmed by Jordi Roca, Rocambolesc is playful on the surface — cotton candy machines whirring, soft-serve crowned with elaborate toppings — but what stayed with me was the detail. Even the sprinkles were custom-made for each flavour. It felt like they had literally put up a factory to make those sprinkles.
I remember having a panet — a toasted, warm brioche sandwich filled with gelato — that felt indulgent yet incredibly precise. On the surface, it felt whimsical, but the ratios were just right. The balance between theatre and technique left a mark on me.”
“When you walk into the shop, you are greeted by hundreds of macarons — it’s a visual delight. I’ll admit, I’ve never really been a macaron fan. They’re often too sweet or just fall flat. Pierre Hermé changed that. The pistachio macaron was distinctly nutty, largely because of the Iranian pistachios they use. And the raspberry macaron was bright and sharp. You could blind-taste it and know exactly what you were eating. For me, that clarity is the benchmark. The sweetness doesn’t dominate; it frames the flavour.”
“I am usually not a mochi fan; somehow I don’t like its texture. But this tiny shop in Ginza changed my mind. The space is dark and dramatic, with magnetic plates that make the desserts appear as though they’re floating in the air. I ordered a strawberry mochi layered with clotted cream, crunch, and fresh fruit. They made it into a full dessert experience, not just a chewy mochi. It was the layering that impressed me, how a simple base could be transformed through contrast and structure.”
“On Portobello Road, Layla is known for selling out early. I remember arriving once and finding the shelves almost empty, and then I went back again just to check out what the hype was all about. The place is very laminated-dough forward. I tried the rhubarb pie and a babka — both deeply golden, generously layered, and unapologetically structured.
I believe there’s something very honest about laminated dough. You can’t hide behind it. As someone whose own shop revolves around dough and crust, I recognise the discipline instantly.”
“Every year, when I am in London for The Chef’s Manifesto, there’s one stop I never skip, Bread Ahead in Borough Market. My favourite here, like everyone else, is their crème brûlée doughnut. A couple of years ago, everything was about pushing boundaries. Now I feel like people are going back to classic flavours. Crack through the burnished sugar top, and you hit a smooth, vanilla custard centre that’s just out of the world. There’s no reinvention or unnecessary flourish — just a good old comforting dessert.”
“There are several places abroad that do gelato really well, but I absolutely love what Chef Vinesh Johny has built. Flavours like watermelon feta and avocado toast may sound experimental, but they never feel alienating. You’re not lost, there’s still something you recognise.
The experience at LICK — Lavonne Ice Cream Kitchen in Indiranagar goes beyond the scoop. The interiors, the open production zone, the sprinkle-shaped detailing behind glass — as soon as you step in, you know it’s different. It’s exciting to see experiences like this coming to India, and people queuing up for flavours that go beyond just vanilla and chocolate.