Pastry chef Ridhima Mhaiskar has launched Chef Ri’s Hotline, a chef-led cloud kitchen in Mumbai that combines fine-pastry techniques with contemporary flavours, formats and cultural references. Built around the philosophy “Go On. Give In.”, the brand aims to position desserts as more than an end to a meal, with a focus on bold flavours, playful formats and experiences designed for everyday indulgence, celebrations and gifting.
Mhaiskar’s pastry career includes training at Le Cordon Bleu London, followed by stints at two-Michelin-starred Dinner by Heston Blumenthal and The Dorchester. In 2024, she was among four UK winners of the Craft Guild of Chefs Graduate Awards, recognising emerging culinary talent.
Chef Ri’s Hotline emphasises ingredient quality and sourcing. It sources its Sakura tea through tea merchants in England, while the brand currently uses single-origin chocolate and plans to transition to Indian-origin chocolate as it develops its sourcing programme. The cloud-kitchen model allows the brand to operate beyond a conventional patisserie format and cater to multiple occasions. It is currently available across Mumbai through its website, Swiggy and Zomato.
The menu includes cakes, cake slices, cookies, viennoiserie, artisan breads and bespoke desserts. Products such as Situation Ship, Rebound, Pretty Little Liar and the Bread Butter Cookie combine familiar cultural references with unconventional flavour combinations.
The brand also offers formats including Cookie Bars, Morning Call with freshly baked croissants and viennoiserie, Dessert Bars, live Cake Slice Bars and Hotline Boxes for gifting and takeaways. For celebrations, launches, events and private gatherings, Chef Ri’s Hotline provides bespoke dessert experiences, including customised flavours, colours, packaging, menus, guest gifting and cakes.
Speaking about the brand, Ridhima Mhaiskar, Founder, Chef Ri’s Hotline, said, “Chef Ri’s Hotline is my perspective on how pastry can be experienced today, rooted in technique and quality, but with a personality that feels fresh and contemporary. I wanted to create a brand with its own identity, one that connects with a new generation through the way it approaches flavours, formats and experiences.”
