Nelson Alphonse Fernandes, executive pastry chef at Westin Powai, has seen this change occur over the years and believes it has been influenced by the need for something new and every person’s personal needs. Mumbai-based chef Jehan Aden confirms as he has seen waffles in Mumbai undergo a transformation with a variety of toppings and fillings, ranging from traditional sweet flavours to innovative savoury combinations.

In Goa, chefs Pramod Joshi and Shubham Chitrakar have seen waffles go from the traditional flat beds to waffle cones, sandwiches and pizzas emerging as creative culinary uses of waffle batter are being explored. Chitrakar has even seen a shift towards healthier waffle recipes incorporating whole grains, alternative flours and less sugar.

Aden, the executive sous chef at Seven Kitchens, The St. Regis Mumbai, and his team, have not only managed to bring in the savoury flavours to their waffles but also made it healthy. The healthy variants include a banana oats waffle topped with fresh berries and honey, and a whole wheat beetroot waffle topped with avocado and a poached egg.” On the other hand, the indulgent waffles are loaded. The restaurant serves a delicious Belgian chocolate waffle with rich chocolate and nuts, and a decadent caramel waffle topped with stewed fruits and banana ice cream.

Fernandes says waffles are way beyond being sweet things. They have versatility and can be made as either a sweet or savoury base and have that crispy crust appeal. I have seen people making waffle pizzas, waffle cakes, waffle sandwiches, waffle shakes and waffle ice creams. Waffles can be of any personality. At the Lake View Cafe, they make traditional waffles with maple syrup, but also make brownie-based waffles, waffles with cream and compote, stewed fruits and waffle, strawberry and cream waffles, and banana maple waffle toast too.

In Goa, Chitrakar at Taj Holiday Village Resort & Spa in Candolim, make waffles with goat cheese and fig compote or caramalised apples and cinnamon. To add tropical twist for freshness and flavour, Chitrakar says they have experimented with and found mango salsa, pulled pork with barbeque sauce as well as smoked salmon and cream cheese. On the other hand, Joshi, associated with Taj Fort Aguada Resort & Spa, has seen equal takers for savoury waffles like pulled jackfruit and vegan cheese a plant-based alternative to pulled pork or Korean inspired kimchi and fried egg topping. They also experiment with eta cheese and honey to marshmallow fluff and crushed graham crackers to showcase a playful take on s’mores and curating them with seasonal produce with cultural blend.