Rita and Vraj Patel's eatery blends Belgian mastery with Indian flavors to create a luxury chocolate haven in Ahmedabad

Walking into Kakote, a huge luxury pastry and brasserie on Billionaire Street in Ahmedabad, is like taking a delightful trip as Charlie in the Wonka Chocolate Factory. The world-class kitchen of India's largest confectionary houses an unlimited supply of chocolate fountains, tablets, bars and beans and vast equipment and machinery to create the finest chocolate treats and desserts. Founded by Belgium-based mother and son Rita and Vraj Patel, Cacote has recently opened its doors to chocolate lovers.

The story of Cacote goes back three years when the Patels decided to bring the Belgian chocolate experience to India. “We live in Belgium which is famous for chocolate. Whenever we came to our hometown Ahmedabad, people used to ask for Belgian chocolates. Once we were at the Max Royal Hotel in Turkey, we met Jonathan Gallet, a Michelin 3-star chef who had 25 years of experience preparing chocolates and pastries of the finest quality. We knew there was a market for Belgian chocolate in India, and so we approached them to bring the same experience to Ahmedabad,” the founders began.

beginning a journey

Kakote started as a pet project for Rita, a certified pastry chef from the Academy of Pastry Arts in Malaysia. “It took us a year to research the machinery, ingredients and menu. As we did more research, we realized that we would have to invest heavily in the kitchen to provide a certain quality to the business. So I asked Vraj to join me in taking this project forward,” says Rita. Vraj, a computer science graduate from London, eventually joined to help operate and build the business. From a major project, it became a passion project of 15,000 square feet on Billionaire Street in Ahmedabad. In French it was appropriately named cacaotte i.e. cocoa.

The chocolate-themed interior along with the tranquil pool of water and expansive terrace of this luxury patisserie is just the icing on the cake. The warm and inviting atmosphere gives customers a wonderful experience. “The structure was designed by Storm Worldwide, an Australian architectural firm, and enhanced by a leading London-based design company called LEQB. The quality and attention paid to every detail makes the design look subtle and classy. I wanted to adopt a luxury design without making it tacky to give my customers the best experience. I myself have been very diligent in this project – lifting bricks, fixing lights, etc,” he says with a smile.

Exotic range of delicious creations

Over the next year, the team experimented with Indian spices and flavors and some international ingredients to come up with unique creations that suited the Indian taste. They used marshmallows to make chocolate, Jamun And phalsa Croissants and local fruits to create a little ghetto, and some international ingredients like yuzu lime from Japan. High quality cocoa for chocolate was obtained by Valrhona from Central and South America and Africa. “Chef Jonathan had a dream kitchen. I gave him the freedom to ask for what he wanted and introduced him to Indian tastes. I have been to Sweden, UK and Dubai several times to obtain materials or equipment for tests. The chefs took their time to research the flavor profiles and kitchen equipment to create the most delicious chocolates and desserts and we are delighted with the result,” informed Vraj.

Playful names given to the unique creations include Milk Chocolate Tahini Gateaux, Chocolate Mandarin Bergamot Tartlets, Vanilla Berry Blossoms, Lemon Speculoos Cheesecake, Citrus Cheesecake, Salted Caramel, Red Thai Chili, Three Brothers, Black Sesame Pears, and more. What's his personal favorite, you ask? “I love star anise chocolate. It's salted caramel with dark chocolate ganache. I also like citrus cheesecake and Three Brothers,” says Vraj. “I love Thai chilies, which add a spicy flavor and a nice flavor to the mouth,” says Rita.

Deep passion for chocolate

Making chocolate is an intimate process that involves tasting, smelling, swirling, and the mother-son duo is completely invested in the process. “My mother and I test each product before the batch hits the market. We are on the premises throughout the day to ensure that everything runs smoothly,'' he says.

From mother and son to becoming business partners and co-founders of Kakote, the transition has been easy. “It has been a wonderful experience, we have divided the tasks as each person brings his expertise without stepping into the other's work area. I handle the kitchen and Vraj handles the rest. We try to be as business-focused as possible and that's how partnerships work,” explains Rita.

Going forward the entrepreneurs plan to expand across the country with smaller outlets and their own e-commerce platform for nationwide delivery. But at the moment, his hands are full with Kakote.