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Modern Indian Pastry with Tejasvi Chandela

Le Cordon Bleu London are delighted to be hosting an pâtisserie demonstration with alumna Tejasvi Chandela, where she will showcase her fusion of traditional Indian desserts with modern pastry.

Chef Tejasvi's foray into modern Indian pastry is a result of her deep rooted interest in the Indian culinary arts and her exposure to the nuances of global modern pastry techniques. It is a unique fusion of traditional Indian ingredients, flavours and techniques with modern pastry artistry. She now plans to take this unique collaboration global and has already conducted workshops both internationally and in India on the topic.

Chef Tejasvi will be demonstrating a clementine ghevar entremet for this demonstration, showcasing classic Indian flavours combined with modern pastry techniques.


Chef Tejasvi Chandela is a pastry chef and a chocolate maker. After completing her Diplôme de Pâtisserie at Le Cordon Bleu Paris, she founded Dzurt Pâtisserie & Cafe in 2013, the first and long standing French pâtisserie in Jaipur, India. Post her masters in chocolate making from EPGB, Barcelona, she co-founded All Things Chocolate, a 100% made in India, bean-to-bar chocolate brand. Both these brands are commercial successes and are loved by people from across the country. She ranks amongst the top 10 pastry chefs in India and had the opportunity to host her own baking show, The Baker's Table, with one of India's biggest television channels.