After his hotel management course in Mumbai, he worked for two years, gathering some experience. ``I've always been interested in confectionery, in creating something beautiful with food,'' he discloses. And with time has learnt the tricks of the trade and the knack of baking a cake, which is different from anyone else's. ``My black forest cake will look different and taste different,'' he assures. ``I have a huge collection of recipes now, which I have adapted to suit our climate and palate.'' Bharucha usually works on orders from a clientele which is aware of quality food, catering to weddings, conferences, private dinners or other parties. ``I think my lemon and chocolate cream cake, Bailey's cream gateau and chocolate brownies are pretty good,'' he says when asked about his best-selling confectionery.

Bharucha concentrates on dessert-oriented confectionery - cakes, pastries, gateaux, pies, flans - ``and no, I don't make any Happy Birthday Pinky cakes,'' he says. Bharucha slaves over the dish, which he says assures success. ``What makes a good cake? As I said, you need not scrimp on the ingredients. When I bake, I don't use cream substitutes, I use fresh cream, I don't use chocolate flavours, I use chocolate, I do not use margarine, but butter,'' he emphasises.

Another department which he's fastidious about is the the decoration. ``I work on giving the cake a lot of eye appeal, the presentation is important,'' he says, insisting ``and I charge absurdly low prices.'' For a one-kg black forest cake or a fresh fruit gateau he charges Rs 200, for instance. Bharucha, finicky as he is about the right ingredients, gets them from Mumbai for a wider choice and some of his essences and colours are imported. Bharucha feels the art of baking does not lie in the recipe, but in the knack. ``You can pick up the recipes from any book, but it takes time and effort to master it. I don't have have any magic white powders, to work wonders,'' he laughs.