<h1>Indian pastry chef revolutionizes fine dining with traditional flavors and sustainable modern techniques</h1> An Indian-born pastry chef is revolutionizing fine dining desserts by blending traditional Indian flavors with modern techniques learned at Michelin-starred establishments. The chef creates innovative items like purple yam baguettes and spiced mango brioche while prioritizing sustainability through local ingredients, waste reduction, and alternatives to refined sugar. With formal certification and experience in high-end kitchens, the chef mentors others and plans to launch a global dessert tasting concept featuring culturally-inspired courses that tell ingredient origin stories while maintaining environmental responsibility.