The last bout of craving really got Rachit Goil, the owner of recently launched Cravity Café, restless. Relentless to consume himself into the aerated chocolate custardy texture of a flourless chocolate cake, he specially phoned his chef, giving him the shortest notice, to prepare it before he came into the restaurant. Upon his arrival, a single portion of the cake was being removed from the oven. He knew it was his. Goil took a bite and was promptly lost in its ambrosial bliss. “Cravity is for everyone who has cravings, just like me, and I know that most Indians do, specially for something meetha at the end of their meal,” he says.
Cravity Café is an easy space ornamented with simple urban modern statement wall pieces and ceiling lights, just right to suit the spirit of a café. But the real artisans of the place are the chefs. “Our patisserie expert, Chef Sahil Mehta, arranges ingredients in the most spectacular ways,” Goil tells us. Good examples of which are Prince of Chocolate, a chocolate mousse made with 53% French chocolate, and comes with an almond sponge mixed with hazelnut crunch, and Cravity Decadence which is baked New York style cheesecake covered with French chocolate.
You also have pastries such as Red Velvet Cake, Banofee Pie, After Eight Brownie; entremets such as New Forest and Chocolate Truffle; cookies such as Pistachio Biscotti and Oatmeal Cookie, in addition to macarons, muffins, breads and wholesome meals.
To truly justify the brands name, they also bring a menu full of non-sweet cravings. You have munchies such as bruschettas, nachos of different kinds, chicken wings, pizzas such as mushroom, brabeque and others, house special sandwiches that include The Mumbaiya, Mexican, and chicken tikka, fillers such as Khao Suey, pastas and more.
The beginning of his fondness for sweet began with his grandmother’s ‘middle of the night’ shahi tukdas that were Goil’s kryptonite. “Growing up, I was fat but my grandmother feed this delicious crispy bread crust dessert to me. It’s my best food memory,” he says.
At some point in the future, he wants to establish a dessert bar that will intoxicate not with spirit but with sweetness.