Ricky’s Cookie in Chennai has rhubarb and pea as flavours - washing dishes restaurant jobs

"Matcha is too easy to predict," Karthikeyan jaggantuan, co-
Founder of Ricky cookies
He raised a big green biscuit.
"Are there any other guesses about the taste?
Karthikeyan's wife Poorani Ramakrishnan smiled. Peppermint? Green chillies? Mint leaves?
It turns out that after many experiments, the couple created a cookie made of fresh peas.
It is reminiscent of picnic on the grass, which combines the taste of tender peas with the butter of biscuits and the sweetness of indulgence. The vegetable-
It seemed strange to pack the dessert until Karthikeyan took out his resume, which included a period of time at Ferrandi, an international recognized Culinary Arts Institute in Paris.
He then conducted a series of internships at the famous French restaurant, including Au Passage and Michelin-starred Garance.
However, what has had the greatest impact on him is clearly his work with influential chef Alain pathad Rapp Eire, who is known for his vegetable-centric menu.
System Engineer from TCS (
Tata Consulting Services Limited)
In order to learn how to fish fillets at the Paris culinary school and produce cookies from a small family kitchen in Chennai, Karthikeyan's career so far has been filled with unexpected twists and turns.
He settled in front of a table at the purple crystal vast wild garden cafe and opened a box full of his iconic giant cookies.
Poorani then takes out the "seed your soul" cookie with cranberry and pumpkin seeds embedded on it.
Below it, there is their unusual "back to root" version, made of nine Indian millet with caramel-colored chironji nuts at the top.
However, the most delicious is the stylish riff of classic chocolate chips, only this version uses Valrhona 63% Peruvian dark chocolate with crispy fleur de sel on the top.
"I'm from Karur and I actually studied engineering with my sister, a software engineer.
Karthikeyan added with a smile: "She is in TCS and now runs a poultry farm.
"Obviously, the change in career is brave in the family.
Because after three years at TCS, he applied for a copy.
Ferrandi's annual plan.
"I know it's going to be tough, but I'm ready.
I don't know anything when I get there.
From how to hold a knife to how to peel an onion, I have to learn all the basics.
Six courses-
Monthly internship
"I do all the small work in a French bistro, including washing dishes.
But when I see how chefs use fresh produce directly from the market to make the menu, the menu changes every day.
"Next, he managed to find an internship in Garance, Paris.
Then spent five months at the legendary restaurant with three Michelin stars.
"I have never seen such fresh vegetables.
There are three gardens across from Paris.
Even desserts are made of vegetables and fruits.
We make carbon sugar with white asparagus, eggplant macaroon, sweet pepper macaroon. . .
Crazy things like this.
At the insistence of his parents, after two misfortunes in Paris
During his second visit, he worked with Au Passage
Karthikeyan returned to India.
He then married Poorani, a family baker who started trying cookies while studying for an MBA in Ohio.
"When I was there, I saw a lot of cookie companies and realized that there was no real local company in India," she said . ".
While Karthikeyan took a more traditional chef route to work with ITC Grand Chola and Taj Coromandel in Chennai, Poorani is looking for new recipes on the Internet.
"I made all the basic things: peanut butter, s' mores, and chocolate.
Then he began to come up with all these fancy flavors that I had never heard of, "she smiled and pointed to her husband, who quickly took out a piece of rhubarb biscuit from the box on the table.
With a rose-colored hue and a charming sour flavor, this is a delightful network of complex flavors.
Karthikeyan, who decided to put all his energy into cookies, quit his day job and the couple launched Ricky's cookies in December 2018 in an apartment building in Bengaluru
"In two days, we made 900 cookies in the apartment," Poorani said . " He added, "he didn't sleep all night.
They sold 700 and learned a lot from it.
"We realized we needed to make the eggless-free version.
Karthikeyan added: "This is the time for us to change the whole process.
Now, we purchase unprocessed dark brown sugar from Namakkal.
I added chironji nuts and we got them from Kadapa.
It tastes like almonds.
The point is different but still delicious.
Poorani said, "My mom did more than one
Small grain rice noodles for porridge.
We even made it into cookies!
For more details, please call 9894833700 or log in to www. rickyscookie.