Catering to every palate, be it vegetarian, vegan, non-vegetarian or pescatarian, the place offers an array of dishes to relish.
Getting a corner seat, sipping on a cup of coffee and reading a novel. Doesn’t it give a cosy European café’s feel? Chef Vipin Paul and his team have introduced a counterpart of the renowned European bistro which brings the traditional European cuisine and French patisserie for its patrons in India.
PAUL - Bakery, Restaurant and Bar specializes in European cuisine and is known to be a destination restaurant for its European style and stature, traditional delicacies and desserts. Celebrating an occasion or unwinding after a long day, PAUL - bakery, restaurant and bar aims to provide the guests with a perfect dining experience through its traditional gastronomy and world-class service.
Catering to every palate, be it vegetarian, vegan, non-vegetarian or pescatarian, the place offers an array of dishes to relish. From light and nourishing food options to healthy or filling meals, PAUL offers flavorful options in its elaborate menu. The food is prepared immaculately through traditional methods and the entire range of products are prepared authentically using customary ingredients such as imported flour, pastries and viennoiseries.
New York style baked cheesecake
Ingredients
- (serving 6 portion)
- Cream Cheese 600 gms
- Philadelphia
- Sugar 150 gms
- Whole Egg 2 no.
- Egg Yolk 2 no.
- Whip Cream 150 gms
- Vanilla Pods 1 no.
- Vanilla Extract 3 gms
- Raspberry Coulis 25.00
- (optional)
- Digestive Cookies 130 gms
Method
- Make a crumble of patanjali biscuit, (why patanjali brand only?, because it is free from palm oil and made up of butter) so spread it in the round ring of 18 cm diameter and make a cake base, cover with silver foil to create a base.keep aside.
- Mix the cheese and sugar together, add half egg and half cream in it together with cheese . Mix it gently.
- Add scratch vanilla pod in it with extract.
- Mix it again until achieve a smooth texture
- Pour mixture in the ring, at the just below ring level.
- Bake it at 130*c for 3 hours in the deck oven on double boiler in the heighten tray until getting the golden brown colour on top and set consistency.
- Keep in the chiller for a day to cool down and set for a day at 4*c
- Cut the slice into 6 individual and serve with the raspberry coulis in a sauce boat.
