Sticky Date Pudding
Chef Gaurav's take on a British classic: a dense, moist Medjool date sponge cake, ready to draped in a buttery dark toffee sauce and finished with citrus streusel and toasted sliced almonds.
Nutritional facts
Protein
13g
Carbs
107g
Calories
800kcal
Fat
38g
Ingredients
Dried Medjool Dates, All Purpose Flour, Heavy Cream, Butter, Almonds, Egg, Light Brown Sugar, Brown Sugar, Sugar, Baking Soda, Orange Zest, Kosher Salt, Vanilla Extract, Cinnamon, Clove, Nutmeg
Contains milk, eggs, almonds, wheat.
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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