During my recent visit to Lahore for Culinary competition arranged by COTHM Pakistan, I had a chance to experiment with funky yet traditional desserts with a keto twist. I was participant o plating category and the only keto chef on board because of more fluid nature of keto dishes and ingredients.
Indeed, a lot of effort and creativity went into preparation of dishes. My first dish was Gulab Jamun Kheer (but with a twist of cheesecake). I went a little far in integrating desi and rich Lahore food culture into the modern-day cheesecake but turned out just fineee. Other dishes that I prepared and decorated plating for were Deconstructed Rabri, Almond Halwa and Rainbow Shahi Tukra. One common element across all my food inventions have been the combination between eastern and western food since I firmly believe in going all out in terms of flavors while knowing when to stop, just in interest of right flavorful balance.
As for the competition, I am proud to announce that I secured silver medal in the professional category of plating amidst many contenders who came from different parts of the World. It was a three day long competition split into numerous categories with rick talent pool for each category and ended on a sweet musical note with a grand closing ceremony thanking participants and applauding winners. Over all, the trip to Lahore (Read: Tim Hortons) was a blend of sweet memories, tiring sleepless nights accredited to competition, and sad ending note when we had to bid goodbyes to new friends made from all across Pakistan.
