With Sahil Mehta’s Midas Touch, Cravity Promises to be Delhi-NCR’s Newest Go-To Gourmet Dessert Destination
AFTER consulting with The Artful Baker and Breads & More, and establishing his credentials as Delhi-NCR’s most inventive young pastry chef, Sahil Mehta has teamed up with 25-year-old Rachit Goil to launch Cravity, a 550-square-foot, 16-seater cafe and chocolate shop, at Hauz Khas in South Delhi, bang opposite the old Dr Dang’s Lab.
An investor in Shiv Karan Singh‘s Smokey’s BBQ & Grill in Khan Market, Goil is working towards an online marketplace for the delivery of chocolates and desserts (both Indian and European). It is very different from his father’s businesses, which extend from high-street garments to iron and steel. Rachit’s father, Rajiv Goil, among other things, supplies ceremonial swords to armies around the world and has, hold your breath (!), developed props for Hollywood productions, including mega action films such as the Star Wars and Marvel franchises and 300.
For Cravity, located down the road from the National Institute of Fashion Technology (NIFT) campus, Sahil has let loose his creative impulses and invented ingenious desserts such as chocolate pralines filled with goat cheese, pear jelly and black pepper and macrons with unusual flavour combinations — cream cheese and caviar, blue cheese and walnuts, fig and cinnamon, salt and caramel, and Couverture dark chocolate. Sahil has also reinvented the unchanging Black Forest Pastry by replacing the cherries with raspberries.
Eatables on the menu include pastas, pizzas, gourmet sandwiches, khaosuey, green curry and burgers, including a Sahil speciality — Bad Boy Burger. Sahil, who studied pastry-making at Le Notre, the alma mater of the famous Pierre Herme, and hotel management at Santos Dumont, Paris, perfected the burger to quell his hunger pangs while working in the kitchens of a hotel in the French capital. “I cook the minced mutton patty in the red wine-based Bordelaise sauce, flambe it with cognac, add caramelised onions on top and serve it in a brioche bun made with only French butter,” explains Sahil.
Cravity patrons will also be treated to single-origin coffee sourced by Krit Vyas Dalmia‘s Kaffa Cerrado from Gung Giri in Karnataka. Also on offer is an Ethiopian single-origin coffee that will be served in both pour over and French press versions.
Rachit, who studied Marketing at Georgia State University after Sanskriti School, is also hard at work on the DNA of the home delivery portal (to find out more about it, go to www.cravity.xyz), which will be his next big step. He’s eyeing, as he puts it, India’s $600-million dessert market. Also linked are the corporate gifting and wedding invitation segments. “Do you know Citibank alone has a corporate gifting budget of $5million?” he asks rhetorically to drive home his point. “I see Cravity becoming a one-stop shop for all our dessert cravings.”
Ironically, Rachit, whose body weight had touched 125 kilos, thanks to his butter chicken pizza diet in the days when he used to work at a pizza store owned by an Indian family in Atlanta, Georgia, is rolling out Cravity at a time when he has shrunk to 75 kilos. Will he be able to keep his weight at this ideal level? It’ll all depend on how much, and how often, he succumbs to the sweet temptations that Sahil Mehta keeps conjuring up from his magician’s hat.