For Isha Shetty, a Mumbai-based pastry chef and co-founder of Vanilla Miel, creative indulgences are a celebration of complexity in simple things–and the kitchen is a sanctum where familiar flavors and unique concepts are reminiscent of memories, emotions, and moments. Her handcrafted chefs-d'oeuvre is a treat not only for the eyes but also for the palate—a variety of exquisitely crafted entremets, tarts, chocolate bars, etc the exteriors of which one may hesitate slicing into but eventually succumbs to the explosion of intricately paired flavors enveloped in a rich gateau that melts in the mouth. Isha pursued her passion for pastry at Le Cordon Bleu, Paris, and then moved on to develop a niche with artisanal cakes and chocolates at Taillens SA. After having worked in Melbourne with some of the most renowned names in the Australian pastry industry, including Kirsten Tibbals, Paul Kennedy, Adriano Zumbo, and Bernard Chu, Isha moved to India to make elevated pastry more accessible. Thus, along with her sister Mansi Shetty Bafna, began Vanilla Miel (honey) a culmination of their shared passion for food and art and a name inspired by their favorite ingredients. With textural combinations always up her sleeves, Isha interweaves modern techniques with skillful artistry, and they eventually compel you to treasure the sweeter moments in life.