Mumbai chefs reveal what makes messy or cute desserts styles a hit

Catch the match with dirt-cheap booze

A value-for-money bar in a happening part of Bandra will host a live screening of the India-Pakistan Asia Cup match. It also has alcohol at throwaway rates, with beer prices starting at '99 and rum starting at as little as Rs 40, with Indian and Chinese delicacies to nibble on.

Time: 9 am to 1.30 am
At: Quarter Canteen, ground floor, 35th street, Linking Road, Bandra West.
Call: 26002223

You won't run out of cash with these deals

A watering hole in Kurla that sells alcohol at wholesale prices is offering a host of deals for this nail-biter. Get six premium drinks and two starters

At: Rs 2,150, three imported beers and two starters at Rs 2,499 and six Jager Bombs at Rs 2,500, among other deals.
Time: 12 pm to 12 am
At: Bar Bar, Phoenix Marketcity, Lal Bahadur Shastri Marg, Kurla.
Call: 2261801501

Your cup will brim over at a SoBo venue

A Nariman Point venue is cashing in on cricket fever with a range of offers on domestic and imported alcohol. Get imported alcohol at special prices, a Becks ice bucket at '575 and beer tower combos with an appetiser starting at '999, even as you cheer the Men in Blue on.

Time: During match hours
At: The Sassy Spoon, Nariman Point.
Call: 33715944

Why messy?

All of my desserts have a different plating style. Even within a certain category like our cheesecakes at Bastian, some are plated pretty and perfect while others are messy and fun. One Street has an intricately plated rocky road on the menu that requires each element to be in its exact place. As for the KelCakes, I chose an "ugly delicious" style, drawing inspiration from some of my favourite chefs - David Chang, Andy Bowdy and Christina Tosi - because I feel it is a great reflection of my personality and my ideal plating of a dish.

All eyes on me

Presentation makes the cake appetising and makes you want to dig right in. Instead of a dessert that is made for the eyes first and eating second, the flavour and texture are most important in this style.

Do it right

The key is balance, organised chaos, and most importantly, all the ingredients must combine to eat well and taste great. My mother -in-law swears I was inspired by the Antonio Gaudi masterpieces we saw during our recent trip to Paris. You have to admit, he nailed the architecture version of "ugly delicious" perfectly.

Kelvin Cheung

What goes in?

I like to play with house-made garnishes like meringue (burnt for texture and flavour), salted caramel, pretzel streusel and milk crumbs.

Kelvin Cheung, corporate chef & F&B director, Aallia Hospitality.

Classic messy

Try baked Alaska, a classic ice cream and cake dessert, covered with burnt meringue.