As a young girl, Bani grew up seeing her mother bake during her childhood, savoring the aroma of fresh cinnamon and enjoying the tangy wisps of lemon. Maybe that’s what motivated her to attempt baking. She recalls the first thing she ever put in the oven was her mother’s delicious concoction, the Vanilla Pound Cake. Though it wasn’t as perfect as the taste her mom could infuse in each offering, it got her excited about the thought of baking unforgettable memories.

Studying biochemistry in school and nurturing a love for dealing with complicated formulas, she hadn’t thought of being a chef in college. Before entering the food industry, she completed an Honours degree in Physics.

During her free time, she took up an internship at the Leela Palace Hotel, New Delhi, where she realized her true calling was creating sweet delights. “Chef Alam was the first chef I worked under, while I was training and he is the reason for my taking up baking. He saw potential in me after I had been in the kitchen for six days. He gifted me a knife and that’s the day I decided to become a pastry chef,” said Bani.

She decided to go in for extensive training in culinary arts in the world’s favorite destination for luscious baked goods, Paris. “I went to Paris at Le Cordon Bleu founded by Marthe Distel, to attain a degree in culinary arts, in 2012. I joined the Oberoi, Delhi, for two years after returning from the fashion capital of the world,” said Bani. She started her baking venture ‘Miam’ from home, in 2015, at the age of 24. “I did not want to work extra hours for a low pay; I wanted a change,” she explains.

In January 2015, Bani had to quit her job due to a major shoulder injury. She made a decision to start something of her own; her parents loaned her a small amount and helped set up a professional baking studio at home. She decided to bring a bit of France into the capital and narrowed down on the name ‘Miam’, which translates to ‘yummy’ in French. Her idea was to introduce Indians to what an entremet (a layered French dessert) is; she opted for something challenging and decided to experiment with the road not taken.

“In a country that has been consuming fondant covered cakes, brownies and cupcakes, I decided to bring about something challenging. I put my heart in whatever I made and selected unusual combinations, like passion fruit and milk chocolate,” she explains.

Though Bani had taken a big chance, she succeeded. Clients began to appreciate her macaroons and French cakes. Giving us a sneak peek into ‘Miam’, she reveals the most loved item —Belgian Chocolate and Salted Caramel Cake. She calls it ‘bread and butter’ as it’s the most sought-after on the menu. “We popularised entremets and are known for our glazed cakes,” smiles Bani. 

Being a perfectionist, she is particular about what she bakes and makes sure she tastes everything before it’s displayed on the shelves. The secret to be the perfect pastry chef is to “respect time and temperature”, she confesses.

For aspiring chefs, Bani advises, “Striving hard to fulfil your dreams always works because culinary schools don’t make you chefs. It’s what you make out of the learning after you work in the real world.” To taste her delicious creations, you could visit her flagship store in Hauz Khas and try sumptuous pies; so don’t forget to try those.