Situated within a 5-minute stroll from the seaside, Pondicherry’s first dessert studio Cream 
Affair is a deal with for travelers and local beachgoers alike. Designed by means of architects Madhini Prathaban and Gautama Prathaban of Architecture Interspace, the interiors are an upkeep-loose domain that mix creativity with present-day design thoughts. By combining innovative concepts with timeless substances and fabrication techniques, Architecture Interspace extended the vicinity in the current shell via out-of-consolation zone experimentation, making this one of the high-quality eating places in Pondicherry.
The 900 square toes space functions a gallery leading up to the mezzanine dice seating vicinity. Since the unique area was 10×13’, the architects introduced a mezzanine stage inside the double top vicinity to create a seating vicinity which was 20×26’, thereby doubling the original area. For ease of use and segregation of feature, two riser heights are used within the galleria—one for the mezzanine get entry to and the alternative for seating. Formed of Ferro cement concrete on grid rafters, the mezzanine ground and the Galleria have a moderate steel cord mesh which acts as a handrail and partition among the two areas. Neatly tucked below are the production area, serving station, and hand wash.
To the center, the concept was to replicate an informal experience of taking part in the dessert on the seaside interior a parlor. The dessert studio was finished in a span of 12 days, a mission for the architects. Today it’s a hotspot for travelers from Bangalore and Chennai and locals alike. The layout, materials, and creation era were all adapted for a fast-tracked task. The dessert parlor with its contemporary industrial finish creates a great space for interaction. A complete-scale window gives road views but retains the privateness of the customers.
The shade palette of the interiors normally contains pastel colorings that reflect the intense, amusing hues of ice creams. The interior sunglasses range from blue, yellow and crimson. 100 cubes rotating on a vertical axis come collectively to create Cream Affair’s emblem; on the aspect of the logo, customers are allowed to feature testimonials about the place.
Bubble waffle is a famous preference amongst customers. All desserts come with a scoop of ice cream, sprinkles and chocolate sauce on top.
To have minimum interference with the present shape, lighting fixtures conduits were installed. Suspended from the ceilings, LED fixtures had been connected to uPVC pipes the use of unique reducers and the bends in the electrical conduits have been performed the use of L-formed specials. Thai desserts have long been with the Thai people, certainly back to the Sukhothai period (1238-1350). This had long traded with China and India, which helped in exchanging cultures and traditions as well, including food. In the Ayuthaya period (1350-1767), Thais started trading with Western countries. The Portuguese were the first westerners to introduce the use of eggs and the oven. Thai desserts like Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads) originate from Portugal, not Thailand as most people would guess, including Thais.
Thai desserts are renowned for intricacy and elaborateness, their organization, and the punctilious and patient care with which they are created. Characteristic of Thai desserts are not only a range of sweetness but also other elements such as a good fragrance achieved starting delicately and exquisitely from the ingredient preparation to the final product. There are many methods to make Thai desserts, varying from steaming, baking, boiling, or deep frying, to complex processes like cooking egg yolks in syrup. The main ingredients for most Thai desserts include coconut milk, sugar, flour, eggs, salt, food coloring, and fragrance.
To make high-quality Thai desserts, fresh coconut is a must. Back in the old days, only fresh coconut was used in making Thai desserts. And at present, to make coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called “Hua Ka Ti”. Warm water is then added again to make the second and third pressed coconut milk, which is called “Hang Ka Ti.” Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can. However, with a fast pace of life, or the focus more on other elements of life, it becomes more common for a family to use commercial coconut milk.
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