Mithai Meets Modernty – Chef Tejasvi Chandela’s Dzurt Story

Jaipur is often overlooked for its dining scene, but that is beginning to change. With a wave of new F&B openings, the city is steadily catching up with its metro counterparts. Long before this shift became visible, Chef Tejasvi Chandela believed Jaipur could be recognised for more than its architecture and cultural legacy – that it could also find its place on the culinary map, particularly for desserts.

After training across England and Paris, and shaped by years of travel and study, Chef Tejasvi returned to Jaipur with a clear vision: to introduce refined, technique-driven pastry to a city rooted in tradition. At the time, the dessert landscape was dominated by mithai shops and classic bakeries, with little exposure to modern patisserie.

With the launch of Dzurt – Jaipur’s first standalone patisserie – in 2013, she began to shift that perspective, introducing new techniques and flavour combinations that went beyond familiar favourites like chocolate mud cake or pineapple pastry. Through Dzurt, Chandela reimagines Indian sweets using contemporary methods, balancing European structure with local flavours and seasonal produce. Her signature creations like the Boondi Lemon Tart, Ghevar Tart, Chai Bonbons and Sitaphal Petit Gâteau reflect this thoughtful approach.

Grounded in craftsmanship and quiet innovation, her journey mirrors not just her own evolution, but also the changing dessert culture of Jaipur – most recently marked by the launch of the second outlet, Dzurt Jaipur, in the Pink City. Ahead, the chef chats with us on her journey, the offerings of the new outpost, future plans and more.

ELLE Gourmet India: Dzurt was the first standalone French patisserie in Jaipur. What do you feel that moment meant for the city’s food culture and for your own culinary identity?

Tejasvi Chandela (TC): When we started nearly thirteen to fourteen years ago, educating people was a gradual process—it took time for guests to understand what we were trying to do and why. But over the last few years, the shift has been very visible. Today, people in Jaipur are far more open and curious about pastry. I’d like to believe, modestly, that Dzurt has had a role to play in that evolution.

On a personal level, being part of people’s celebrations and special moments has been incredibly fulfilling. Jaipur has given us immense love, and we take that responsibility seriously by listening to feedback and growing along with the city. 

ELLE Gourmet India: Your work is known for blending modern European techniques with Indian flavours and traditions. How do you strike that balance creatively?

TC: I consciously created this space for myself. At a certain point, I realised that while I knew European pastry techniques well, I didn’t know enough about the desserts of my own country—our mithai. I first decide which traditional sweet I want to explore, understand it deeply, and perfect its essence. From there, I support it with modern techniques and flavours that I feel naturally complement it.

For instance, when I conceptualised my imarti-inspired dessert, I started by reimagining its visual identity. Traditionally, imarti has orange hues, but I envisioned it in a bold magenta shade. Around the same time, jamuns were in season, and their deep jamuni colour felt like a perfect pairing—both visually and in flavour. I then developed it into a petit gâteau, incorporating a jamun gel with a hint of black salt, because that’s how we traditionally enjoy jamuns in India.

The balance comes from restraint. Indian mithais are inherently very sweet, so I often pair them with elements from European pastry—citrus notes, acidity, or lighter textures—to cut through the sweetness. The aim is always to let the mithai remain at the centre, while modern techniques help present it in a more contemporary and refined way.

ELLE Gourmet India: With the new Dzurt outlet, what are some of the fresh additions—on the menu or otherwise—that diners can look forward to? And how does the design of the space reflect this new chapter for the brand?

TC: While planning the new outlet, one thing was very clear to me—we wanted to acknowledge and celebrate the city that has given us so much. That’s why we added the city’s name and called it Dzurt Jaipur. It felt like the right moment to let that cultural connection shine through.

From a branding and design perspective, we drew inspiration from Jaipur’s architecture, block prints, everyday life, and food culture, weaving these elements into our packaging, gifting, and interiors. I wanted a European gaze on Jaipur, which is why Marie-Annie was my first choice for the design. She instantly connected with our signature green—now very much Dzurt green—and used it as a central design element.

Subtle architectural references, inspired by landmarks like the Hawa Mahal and Albert Hall, are thoughtfully embedded into the space. The display remains minimal and clean, allowing the pastries to be the true heroes of the patisserie.

On the menu front, guests can now look forward to much more than desserts. We’ve introduced an all-day dining and café menu with dishes inspired by Rajasthan—such as a Junglee Chicken Birria Taco inspired by Junglee Maas, and our signature garlic bread influenced by traditional Rajasthani garlic and mirchi chutney.

ELLE Gourmet India: You’ve built a close-knit team and trained many artisans in Jaipur. How important has mentorship been in your own development, and how does it shape your work culture today?

TC: Mentorship is one of the most important roles I play as a leader at DZURT. Many members of my team come from villages in and around Jaipur and Rajasthan, and some had never even seen a cake before they joined us. We’ve now worked together for nearly thirteen years. We’ve grown from being young and inexperienced to, as I like to say, greying together. It’s been an incredibly beautiful journey.

What excites me most is seeing how their understanding of pastry has evolved, and how aligned they are with the vision I have for each creation. Sometimes, they even remind me of my own philosophy—telling me to stick to “less is more” if I ever go overboard. That, for me, is true mentorship coming full circle.

ELLE Gourmet India: As a woman leading multiple food brands, how do you see the culinary landscape for female chefs in India evolving?

TC: Personally, I like to refer to us simply as chefs. Today, women chefs are leading some of the most exciting and successful food businesses across India, and it’s inspiring to witness that collective growth. I draw immense inspiration from peers and friends who are shaping the industry in their own powerful ways—Chef Pooja Dhingra of Le15 Patisserie; Chef Dina Weber of Sapa Bakery & Café in Mysore; Chef Bani Nanda of Miam in New Delhi; Chef Sanjana Patel of La Folie in Mumbai, among many others. These are just a few names from the pastry world, but many women are redefining leadership in the culinary space.

What’s especially heartening is how supportive this ecosystem has become. There’s a strong sense of community, where we uplift one another, share knowledge, and celebrate each other’s successes. Women today are not only building strong brands but also creating inclusive, empathetic work environments and leading with authenticity.

ELLE Gourmet India: What’s next on your culinary horizon—any new techniques, spaces, or flavours you’re excited to explore?

TC: The past few months have been incredibly intense and rewarding for us. Within a span of just four months, my team and I have opened a 12,000-square-foot central kitchen, introduced gelatos, expanded gifting in a big way, and launched a new 2,000-square-foot outlet in a prime location in Jaipur.

Right now, our primary focus is on consistency. Having said that, we are already thinking about the next chapter. While it’s still in the planning phase and too early to share details, we are exploring the idea of stepping outside Jaipur and entering a new city.