Here are some snippets from a conversation with Head Chef of Manam Chocolates Hyderabad, Ruby Islam.
During my graduation, a large part of my culinary education came not just from the classroom, but from immersing myself in the world of food through books, travel and food TV series, and hands-on practice. I was constantly experimenting, often spending hours perfecting techniques and understanding ingredients. I vividly remember preparing days in advance just to make macarons—soaking, blanching, deskinning, roasting, and grinding almonds to make the perfect almond flour. It wasn’t just about the final product; it was about honouring the process.
In India we grew up celebrating with Kaju Katli. The French celebrated with toasted almond butter brioche. That contrast, and the richness of global pastry traditions, fuelled my curiosity and deepened my resolve to master this craft.
Our product portfolio includes over 400 offerings, each a testament to the boundless potential of the cacao bean. Crafting chocolate at this level is a balance of technique, skill, precision, and sensory evaluation. As a creator, there’s a constant urge to push boundaries—to teach yourself what was never taught, and to discover what hasn’t yet been found.
Indian craft chocolate is entering uncharted territory. This isn’t just growth in terms of volume—it’s the emergence of India as a credible origin for fine-flavour cacao. The crop holds immense potential, and that potential is deeply tied to the knowledge being built and shared across every level of the production chain.
There was a time when we had to convince people of the value of better quality. Today, consumers are seeking it out—eager to learn, and willing to invest in it. Our passion is driven by a desire to break through mediocrity. As part of the mere 0.9% of chocolate producers globally recognized for fine flavour, we take pride in being guided by mindful techniques, deep-rooted craft, and a commitment to flavour excellence.
As a chef and chocolate maker, I lead a complex operation where taste is the ultimate measure of success. Every product we create must meet the highest standards, because we’re not just serving food—we’re crafting experiences for some of the most meaningful moments in people’s lives.
Explaining the value of category creation is tough. It often involves the difficult task of helping people unlearn old habits and embrace new ways of thinking—whether they’re customers or internal teams. Additionally, the industry poses a lot of challenges today in terms of wages, standards of productivity, and workforce exodus. The only way to solve this is by leading from the front.
To me, pastry is where art meets discipline, sometimes rigid, often freeing, always demanding. It’s a dance between perfection and creative expression. What fascinated me even more was the exposure to diverse ingredients and the techniques of novelty and tradition that we in India are not often exposed to.
Embracing the truth that we are all works in progress, and that perfection is a moving target—helps keep us grounded.. There is always more to learn, refine, and improve.
Read the full story that first appeared in Global Indian here:
Leave a Reply