He is India’s best-loved blogger, an Instagram sensation, a self-taught baker and now, a baking cookbook author. He’s been Conde Nast Traveller‘s social media star of the year 2017 and even been featured in Vogue‘s list of ’20 Under 26’ in 2017.
Shivesh Bhatia loves being in the kitchen. It’s practically his second home. It’s the place he whips up his famous eggless Chocolate Chip Cookies and his signature Orange-Almond Cake. The self-taught baker attributes his baking flair to his maternal grandmother who, he says, used to make the best chocolate cake. Tall, lanky, enthusiastic, with a thick mop of dark hair, Shivesh started baking at the age of 16, and has since evolved an inimitable style of his own with his own brand of passion and dedication.
All of 22, Delhi-based Shivesh’s debut book Bake with Shivesh offers a glorious collection of interesting and accessible recipes. And there are gorgeous photographs as well, all styled and shot by Shivesh himself. The recipes are simple, sensible and fuss-free. Most importantly, they work. The author spells everything out. He helps you create magic in your kitchen. The book is perfect for novices and as well as for those who thought they already knew everything about baking.
Bake With Shivesh is to be devoured from cover to cover! But not only for its recipes. The book serves as a handy reference to food styling, food photography and myriad other tips for millennials and older folks like me alike.
When did you decide to write a cookbook?
I’ve always wanted to write a cookbook. Ever since I started blogging, writing a book has been a dream but I never thought I would get the opportunity to do it at 22. I was, in fact, 21 when the book offer came to me. I had just completed my bachelor’s degree in political science from Hindu College (in New Delhi) and had started blogging full time. My editor, Shreya, from HarperCollins sent me a message on Instagram asking if I’d be remotely interested in doing a book. My answer was an obvious ‘Yes!’ We met, discussed the concept, signed the contract and began working on Bake With Shivesh.
What was the most difficult part about writing this book?
Time management and working on it while still keeping the blog and Instagram active was tough. I created 100 recipes for the book (shortlisted 54 finally). I also styled and shot all the recipes on my own. This work was done while still creating, shooting and styling recipes for the blog. There were days when I used to feel exhausted, not just physically but mentally. But working on the book was a great learning experience for me. I had too much fun putting it together and really believe I consciously pushed myself to create better recipes and pictures.
What’s your most favorite recipe in the cookbook?
I have two: Apple Choux Buns that are filled with a delicious cheesecake filling and then dipped in my favorite toffee sauce. The other recipe I love is the Breakfast Tart, which has a crust made out of oats and almonds and a yogurt filling. The tart is refined sugar and refined flour-free and super yummy!
What’s one recipe anyone – even someone who’s no MasterChef – can nail in your book?
I think all the recipes I’ve shared in the book (except a few, maybe) are all doable. I have explained them in a way so as to break them down into simple, easy to follow steps. If you follow the recipe carefully, I’m sure you’ll be able to recreate all the recipes at home. Two of the easiest recipes in the book are Raspberry Mousse (with a honey and oat crumble) and Grapefruit-Cardamom Tiramisu. Both are no- bake, easy to put together and very simple!
Spill the beans on your future: what big future plans do you have and is there another book on the horizon?
I’d definitely want to start work on the next book very soon. I’m sure there’ll be another book! I also plan to start a YouTube channel. It’ll be great to connect with my audience through another medium! Favorite ingredient? Street food? Dessert? Lemons, Momos, and I can’t pick just one [dessert]!
A kitchen gadget you can’t live without?
A spatula.
Go to snack?
Cookies.
If you were having a dinner party and you could invite any 5 people, living or dead, who would your guests be?
Pierre Herme, Martha Stewart, Nigella Lawson, Mary Berry and Dominique Ansel. I’ll probably get too excited and faint but it’ll be interesting.
If you could choose anyone to bake with in the kitchen with, who would it be and why?
Nigella Lawson! It’ll be a dream come true! Her style of baking is something I relate to and get very inspired by – it’s simple, accessible and makes you want to bake!
Favorite restaurant in the Middle East? What is your favorite Middle Eastern food?
I love Cocoa Room in Dubai, and it has to be hummus all the way!
Shivesh Bhatia generously shared his recipe for a light and refreshing Mango Cake with the readers of bazaar.
“This cake is so pretty that I’m holding it on the book’s cover! It has all the ingredients and fruits that I love, like summer on plate.” he says.
Mango Cake
Ingredients
1/2 cup vegetable oil
3/4 cup castor sugar
1/2 cup mango puree
1 teaspoon pure vanilla extract
4 eggs at room temperature
2 cups all-purpose flour
4 teaspoons baking powder
Cream cheese frosting
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1½ cups icing sugar, sifted twice
1 teaspoon cardamom powder
Method
Preheat the oven to 180°C. Lightly brush a Bundt cake pan or a regular 9-inch round cake pan with butter.
In a large bowl, beat oil and sugar until the mixture is pale. Beat in the mango puree and vanilla extract. Add eggs, one at a time. Beat well after each addition. Sift in the flour and baking powder. Mix until everything is well combined and the batter comes together. Pour the batter into the prepared cake pan. Bake at 180°C for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, make the cream cheese frosting. Beat the butter with cream cheese until the mixture is fluffy. Add in the icing sugar and cardamom powder. Beat until the frosting is light and fluffy. Spread over the cooled mango cake.
Top the cake with fresh seasonal fruit and berries. I used blackberries, strawberries, passion-fruit puree and nectarines.
Bake with Shivesh was published by Harper Collins India. For more information on Shivesh Bhatia, please visit his website at www.bakewithshivesh.com or follow him on Instagram @shivesh17. Images courtesy of Shivesh Bhatia.
