The Sweet Revolution: Dubai Chocolate’s Desi Spin
When global dessert trends burst onto the scene, they often bring delightful surprises, and such is the case with the viral chocolate bar inspired by Dubai’s iconic kunafa. Initially conceived from a craving by Emirati chocolatier Sarah Hamouda in 2021, this creation has since ignited a culinary phenomenon that has captivated dessert lovers worldwide, including those in India.
The Birth of a Trend
At the heart of this sweet story is the kunafa pistachio chocolate bar, which marries rich milk chocolate with crunchy kataifi pastry and a velvety pistachio cream filling. This fusion dessert quickly skyrocketed to fame, becoming a sensation across social media platforms, especially TikTok, where creators shared videos showcasing the delightful experience of biting into its crispy exterior and creamy center. Hamouda’s brilliantly named bar, "Can’t Get Knafeh of It," has not only become a favorite but also a symbol of viral success, leading to global trends in chocolate production.
Indian Innovations
In India, the response to this dessert craze has been nothing short of extraordinary. Ashmeet Singh Dua, founder of Xocolatl in Hyderabad, embraced this trend last September, crafting his version of the bar. Using imported kataifi pastry, house-roasted pistachio paste, and a luscious filling, Dua’s creation quickly cemented its place as a must-try delicacy. “It’s become our brand identity,” he notes, highlighting how ingrained the dessert has become in the local culinary landscape.
Manam Chocolate, another Hyderabad-based brand, took the trend further with their decadent offering called "The Kunafa Stack." This elaborate dessert features house-made custard, tart mulberries, and a textural contrast of pistachio cake crumbs and toasted granola, elegantly topped with both crispy kataifi and a scoop of gelato. Head chef Ruby Islam recalls that their iteration emerged in response to customer demand during Ramzan, showcasing how trends can generate interactivity with consumer preferences.
Crafting a Unique Experience
Pooja Dhingra, the renowned pastry chef behind Mumbai’s Le15 Patisserie, has also tapped into the Dubai chocolate trend, reimagining it through a French lens. Her kunafa chocolate pistachio tart fuses a buttery tart shell with rich fillings, merging culinary traditions to create something genuinely unique. Dhingra emphasizes the push and pull of trends, noting that while they inspire creativity, they come with the pressure of meeting consumer expectations.
In Kochi, Paul And Mike’s offering stands out with a bar featuring golden kataifi pastry and a rich pistachio filling. Vikas Temani, the founder, illustrates how quickly the market can evolve in response to viral phenomena, underscoring the operational agility that brands must possess to stay ahead.
Local Adaptations
While traditional kataifi pastry can be hard to source, Indian bakers have ingeniously adapted the recipe to incorporate locally available ingredients. Home bakers are turning to roasted sevaiya noodles to mimic the sought-after texture that kataifi provides. Arun Viswanathan of Chitra’m Craft Chocolates captures this spirit perfectly with his "Dubai Return" bar, which uses nool peni—a flaky South Indian sweet—to create a familiar yet surprising version of the original.
Seasonal Creativity
The trend has also inspired seasonal offerings. In Delhi, Poetry by Love and Cheesecake introduced their Chocolate Mango Kunafa Cheesecake, directly responding to the rising curiosity and demand surrounding the Dubai chocolate phenomenon. Chef Amit Sharma highlights the joy of experimenting with flavors and adapting them to local tastes, enriching the overall dessert landscape.
Embracing a Global Influence
The meteoric rise of the Dubai chocolate inspired many Indian chocolatiers to re-evaluate their offerings, merging global influences with local tastes. Whether it’s through innovative recreations or unique compositions, brands are embracing a wave of creativity that celebrates diverse culinary narratives. The ability to adapt and incorporate feedback from consumers is fostering an environment where experimentation thrives, resulting in delightful new treats that honor sweet traditions while inviting global tastes into Indian kitchens.
This vibrant intermingling of influences reflects a broader trend in today’s culinary world, where dessert lovers are eager to explore new flavors and experiences. As chocolatiers across India continue to reimagine the Dubai chocolate phenomenon, one thing remains clear: this sweet revolution is just beginning, inspiring chefs and bakers alike to create, innovate, and tantalize our taste buds like never before.
