Malhotra-Aditi

Aditi Malhotra

Biography

Owner/founder/chocolatier of Tache Artisan Chocolate

Tache Artisan Chocolate was started by pastry chef Aditi Malhotra in September 2012. Each bite-sized chocolate treat that she produces has an identity- it tells a story of her travels throughout various parts of the world. Since opening Tache, Aditi and her chocolate have taken the confectionary world by storm.

A graduate of the Glion Institute in Switzerland and The French Culinary Institute, Aditi is also a winner of Zagat’s “30 Under 30” Award and most recently voted as one of Forbes “30 under 30” game changers in Food &... READ MORE

Owner/founder/chocolatier of Tache Artisan Chocolate

Tache Artisan Chocolate was started by pastry chef Aditi Malhotra in September 2012. Each bite-sized chocolate treat that she produces has an identity- it tells a story of her travels throughout various parts of the world. Since opening Tache, Aditi and her chocolate have taken the confectionary world by storm.

A graduate of the Glion Institute in Switzerland and The French Culinary Institute, Aditi is also a winner of Zagat’s “30 Under 30” Award and most recently voted as one of Forbes “30 under 30” game changers in Food & Wine for 2014. Aditi has competed for the title of Best Young Chef in America through Forbes magazine in 2014 and 2015. Tache is also famous for its many chocolate-making classes, which have gained the attention of The New York Times and Time Out Kids.

Aditi has landed write ups in The New York Times, Time Out, The Huffington Post, The Village Voice, Business Insider, Serious Eats, InStyle Magazine, Gotham Magazine, was featured in an HSBC commercial, a holiday campaign for major shoe retailer Shoescribe & Tory Burch and was invited to showcase her chocolate at The New York Chocolate Show, one of the most esteemed chocolate shows in the world.

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What is your favorite NYC restaurant? And what is your go-to dish? I have been loving ABCv! I can dine al fresco with my pup, Remy + my fiancé! Everything on their menu is so good- green chickpea hummus, morel mushroom wontons, their dosa is to die for, whole roasted cauliflower. This is making me hungry! What is your ultimate meal? My family has North Indian restaurants in Edison, NJ and Long Island- they're called Akbar. Every dish on the menu at Akbar is fit for a Queen (or King, since Akbar was named after a Mughal Emperor). Every time I go I indulge in salmon tikka masala, vegetable korma, a creamy baingan bhurta, crispy bhindi masala, fresh garlic naan- just to name a few! What three things are always in your pantry? I love anything spicy, salty and sweet. Yuzu kosho. incorporates a little bit of all there. It is a staple in my pantry + lately I have been adding it to my home made Indian dishes of yellow daal + chana masala. It provides an extra kick + burst of citrus flavor. Fresh cauliflower is my latest obsession. It's a super veggie + a new staple in my diet I turn cauliflower into an Indian/Asian fusion gobi manchurian, cauliflower rice, cauliflower pizza. Currently working on a candied cauliflower recipe for my truffles. Stay tuned! I love my Middle Easter spices- Dukkah (consisting of a mixture of herbs, nuts and spices + also Zaatar (ground dried thyme, oregano, marjoram, toasted sesame seeds, salt and sumac). I sprinkle some on top of fish, pizza, salads, in my chocolate truffles. If you weren't a chef, what would you be? If I didn't own a chocolate company/wasn't a chocolatier- I would probably want to start my own mini catering company or be a party planner. I love throwing dinner parties (big or small) and really love every aspect that it entails from design/decor, themed cocktails, out of the box/unqiue hor d'oeuvres, coming up with games or ways that guests can interactive/involved in the soirée. I am currently planning my wedding so this practice and research has become part of my every moment of spare time! If you could cook with anyone, who would that be? I would love to cook in the kitchen for a day (or two) with Adeena Sussman- aside from being a fantastic chef and renowned cookbook author, she just seems like a lot of fun! From what I can see (based on my instagram stalking), we both have a penchant for working with Middle Eastern spices and eggs! What’s your favorite NYCWFF memory? I had the best time at last years NYCWFF Apertivo event with hosted by Scott Conant + illy Coffee at the Biergarten at The Standard. The Biergarten is a fun venue, Scott is a fantastic host and aside from being on a chocolate high from devouring all the chocolate at my Tache Chocolate station, I left with a delicious caffeine buzz from all that the illy station had to offer.