04 May,2015 08:09 AM IST | | Krutika Behrawala
Akin to the name of her home-run patisserie, Goksel (Turkish for heavenly), Niki Patel's rich and top-notch quality baklava is the stuff that a foodie’s dream is made up of
The rolled variety of baklava
When 28-year-old Niki Patel signed up for a day-long baklava-making course at a small bakery on her trip to Istanbul, little did she imagine that she would end up serving this delicious Middle Eastern dessert to patrons in Mumbai. "Once I returned from the trip, I was keen to introduce it to Mumbai as I discovered that baklava is not easily available in Mumbai. People usually order this dessert from Dubai or Turkey," says Patel, who then started Goksel Patisserie (Goksel means heavenly in Turkish), six months ago.
Through this home-run company at her Khar residence, she sells two varieties of the baklava - traditional and the rolled one. "In the traditional variety, the flaky phyllo pastry is filled with crushed almonds, pistachio and walnuts and scented with cinnamon.
Niki Patel
The Roll Baklava is stuffed with walnut and cashews," she explains, and adds, "Very soon, I will be introducing two more variants - Chocolate Baklava and Spiced Baklava."
Though this dessert is seemingly difficult to prepare, Patel says, "The only challenge that I face is handling the phyllo dough. I mastered the art of setting it right after some practice."
At: Goksel Patisserie, Khar (W).
Call: 9819522866 (order two days in advance)
Cost: Rs 1,450 (half kilo) and Rs 2,900 (one kilo) for both varieties
