They created a bread & champagne bottle showpiece, traditional plum cake, stollen bread, panettone bread, pandora bread, yule log cake, mince pies and many more offerings to sparkle the festivities at Longitude pastry shop.

Guided by the passion to go beyond the stereotypical box of sweet creations, Chef Vivek has carved a niche for himself in the culinary world by blending modern European and French classical pastry techniques to cater to the Indian palate. 

With the festive spirit at the fun-filled events and absolutely appetizing recipes of irresistible cakes, 24th-25th December marked the tremendous gala night and the brunch for everyone, including food bloggers and prominent guests in the hotel.

Christmas delicacies like mulled wine and warm gingerbread tempted the guests, and everything included sugar-free, dairy-free, gluten-free, and eggless categories to cater to everybody’s needs. 

He said: “I am elevated to receive the tremendous responses from my guests. I am happy that the hospitality industry has been proactive to engage and cheer up the people during these unprecedented times, wherein they get the chance to dwell into good food & a good mood with loved ones.” 

Chef Vivek's goal remains to continue the onward graph of the Indian Culinary scenario and the Pastry arts field in India to rise the greater heights on the world map and ensure that the present and future of India continue to define and redefine the world of chocolates and desserts.