Bani Nanda completed her diploma in pastry from Le Cordon Bleu, Paris and then worked with Dalloyaou for some time. Starting 2013, she worked with The Oberoi New Delhi as a commis for a year.

She started Miam, a patisserie and macaron brand two years ago. Her aim was for Miam to popularise macarons and French entremets in Delhi. She laid out an experimental base and decided to be slightly bold with her flavour pairings, and it was welcomed well by a niche client base, for which she remains eternally grateful.

Day 1 and 2 - Entremet Class
Hazelnut, orange peel and Belgian chocolate entremet.

Day 3 - Verrine Class
Deconstructed Citrus Tart
Raspberry and Almond Cheesecake
Chocolate & Cointreau mousse with a crumble.

Day 4 - French basics Class
Financiers
Mini Chocolate tarts
Diamante cookies
Mini choux pastry