Bijoyini at her “favourite spot” — the kitchen; (below) Mocha Gateau prepared by her

Drop in to Bibi of Taaja’s on weekends and there might be a good chance that the desserts on offer are made by 10-year-old Bijoyini Sarkar.

The daughter of Bibi Sarkar, the chef and partner of the restaurant at 32/11 Gariahat Road (a left turn just after the Dhakuria bridge, heading south), is too young to cook, but doesn’t let that stop her. She can even flambe fearlessly although her mother’s restaurant rules do keep her a safe distance away from inserting trays into pre-heated ovens. “Mom’s become very strict now,” says the perky girl. “I can only help in the kitchen during the holidays or on weekends — when I don’t have school.”

But when she is home, Bijoyini makes the most of her passion, whipping up trademark desserts like the Chocolate Passion, Mocha Gateau, Pineapple Nirvana and Mango Chiffon Pie. “Just some time ago we had an order for 100 Mango Chiffon pies. I helped make them,” she grins. The little chef has also tried her hand at a few Indian desserts. “I know the Indian ones like Gajar Ka Halwa. I even know how the rosogolla is made but it’s a little tricky so I haven’t tried,” she says.

Test her skills by asking her what goes into the Chocolate Passion and pat comes the reply: “Chocolate cake, chocolate sauce, cream, and cherry on top.” She even rattles off the ingredients that go into the Mango Nirvana as quickly as her 10 times table.

The fifth standard student of Calcutta International School cannot understand how students older than her “can only make Maggi” when she can easily rustle up chicken curry. “I’ve grown up in the kitchen. It’s my favourite spot at home and at the restaurant. I want to learn to cook Thai food. Even sushi,” she says, excited at the thought of moving on to dishes bigger and tougher.

Like most other kids, Bijoyini grew up playing with atta dough but unlike other girls her age, the one thing she wishes she could do more is baking and cooking. “At home I’m allowed a free hand and I cook whenever I feel like it. But by the time I’m home from school, the desserts in the restaurant are usually ready. You just have to assemble it and decorate it,” she signs off, a little dismayed.

But look a little closely, and the hope of one day donning a chef’s hat flickers in her eyes as brightly as the fire under the frying pan.