Photo courtesy of Meher Kalra Fusion is the secret ingredient in Meher Kalra’s kitchen, where she whips up culinary magic that transcends borders. Imagine a world where the classic Indian dosa gets a chic French makeover — this is where tradition meets creativity, and every bite tells a story. From Kolkata to Los Angeles, this pastry chef has turned her passion for dessert into interesting flavors that blend the best of both worlds.  A Pastry Chef’s Global Journey Meher Kalra’s culinary journey began in the bustling streets of Kolkata, where childhood visits to local bakeries ignited her love for desserts. Despite initially pursuing a career in finance and entrepreneurship, a significant lifestyle change in 2017 led her to explore nutrition and alternative baking. This moment sparked a passion that brought her to the prestigious Culinary Institute of America in New York. Here, Meher Kalra immersed herself in the world of traditional French pastry methods. She describes her experience as “Hogwarts with food,” where she learned from industry-leading chefs and honed her skills in experimental baking. This formal training, combined with her Indian heritage, was central to her culinary perspective that would later captivate food enthusiasts in Los Angeles through her fusion desserts.  Kalra’s innovative spirit truly shines in her work at Chef Manzke’s acclaimed restaurant, République in Los Angeles as a Pastry Chef. She was instrumental in creating and  introducing the Bangalorean Danish, which is now a popular staple to République’s brunch menu. Chef Kalra’s creation features a spiced potato filling, date and tamarind chutney; and crispy curry leaves, boasting South Indian flavors with classic French pastry techniques. Her most recent and explorative creation is her interpretation of the Masala dosa. For this treat, Kalra reimagined this classic South Indian breakfast dish with a French-Californian twist; a first for the west coast. She strives to offer diners a gastronomic experience that crosses cultural boundaries. Reinventing Classics for All A quest to create allergen-friendly versions of her favorite desserts led Meher Kalra to change her culinary philosophy. Now, she creates delectable fusion desserts that cater to many dietary restrictions without compromising taste or texture. Her creations, such as the gluten-free and vegan New York-style cookie for Boojee Cafe in Mumbai, prove her talent in inclusive baking. Another one of her projects at Nutcracker , reinvents the classic Mithais for a broader audience and introduces a new dimension of flavors to traditional Indian desserts. Kalra’s artistry shines brightest in using Indian ingredients in French pastry techniques. Her classic warm chocolate fondant is made with sattu flour, a staple in Calcutta’s pantry. The fondant combines the delicate texture of a soufflé with the richness of a cake. She explains that sattu’s protein content adds structure to the delicate cake, while its pre-roasted nature imparts a subtle caramel flavor. Kalra also champions alternative flours like bajra and ragi and prefers sourcing Indian-grown chocolate from local farms. Uniting Cultures Through Dessert Through her desserts, Meher Kalra creates a dialogue between Indian and French culinary traditions, inviting diners to experience flavors and techniques from both cultures. Her creations act as edible ambassadors, breaking down barriers and inspiring shared gastronomic experiences. This sweet diplomacy extends to her philosophy on food and community. Kalra believes in the power of desserts to unite people, transcending cultural and dietary boundaries.  Desserts are Meher Kalra’s ultimate expression of love and artistry. With each bite of her fusion desserts, people are reminded that food is a celebration of diversity, and she is the chef who makes this celebration genuinely unforgettable. The post Meher Kalra: Bridging Culinary Traditions appeared first on LA Weekly.