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Ice cream flavours we bet you haven’t tried yet

When visiting an ice cream parlour, we exactly know which flavour we want. Our all time favourites remain chocolate, vanilla, strawberry and butterscotch but for someone who loves experimenting with new flavours there is no end. Standalone ice parlours such as Naturals and Gelato amongst many others offer several fruit and dry fruits based ice creams such as sitafal, mango, almonds et al. Restaurants are competing to be at par with these standalones when it comes to bringing in new flavours on the plate. And when it comes to trying ice creams, we don’t need a reason, do we? 

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When visiting an ice cream parlour, we exactly know which flavour we want. Our all time favourites remain chocolate, vanilla, strawberry and butterscotch but for someone who loves experimenting with new flavours there is no end. Standalone ice parlours such as Naturals and Gelato amongst many others offer several fruit and dry fruits based ice creams such as sitafal, mango, almonds et al. Restaurants are competing to be at par with these standalones when it comes to bringing in new flavours on the plate. And when it comes to trying ice creams, we don’t need a reason, do we? 

What’s on offer

As bizarre as it may sound, there is a Tandoori Chicken ice cream being served at The Roseate. They are also serving a Carrot and Tomato ice cream. Chef Anand Panwar tells us why he thought of adding these flavours to the menu he says, “People should try savoury ice creams for the beautiful blend of the sweet and salty flavours in the mouth. In these ice creams, people will get all the flavours on their palate.” Other flavours on offer are Olive Oil and Rosemary ice cream that is being served at The Claridges, Turmeric Kulfi is being served at Vivanta by Taj — Gurgaon, Honey Hazelnut ice cream at Hotel The Ashok and Tonyu Ice Cream at Taj Mahal Hotel.

Describing the Tonyu ice cream Chef Amit Patra said, “Fresh tonyu milk is the special ingredient, which has a very mild and distinctive taste. Apart from that it has matcha flavoured mochigome (glutinous rice) and green apple flavoured kanten. This dessert is garnished with truffle flavoured honey from top.”

Why should you try these ice creams?

Chef Sahil Sabhlok, The Claridges came up with the olive oil and rosemary ice cream because he thought these are all very versatile flavours. This ice cream is a vegan special and all the ingredients used in the ice cream such as butter milk and olive oil blend in together very well. Keeping in mind today’s youth which is health conscious, Chef Ruchit Harneja, The Taj Mahan Hotel says, “These days the world is moving towards healthy and beneficial eating. Green tea ice cream is a perfect example of the same as green tea is attached with multiple health benefits, ranging from weight loss to having anti-oxidants.” For chef Subrata Debnath,  Vivanta by Taj — Gurgaon one should try the turmeric kulfi because this rich dessert is an innovative take on the traditional Indian ice-cream— kulfi, and incorporates the natural goodness of fresh turmeric.

Going wrong with the experiments

Experiments can go either way but for the foodie if it goes wrong then there is no turning back. So to ensure that the ice cream has the correct balance of flavours, chef Ruchit Harneja suggests that while experimenting new flavours, one should always consider the food pairing guide. He says, “Whether the flavours which we’re trying to mix complement each other or not. At times, it also happens that one flavour dominates the other resulting in a not so great product. Colour balance of the product is something which we need to be very careful about. It has to first be visually appealing. Specially while making such ice creams like green tea, if we cook green tea powder for long with the ice cream base, it will lose half of its flavour as well as the colour of the product will also be dull. Hence, we need to be very careful while experimenting.” For chef Anand Panwar it is a scientific formula that works for every recipe in the pastry kitchen and that changes as per the ingredients used. If the pastry chef doesn’t have this knowledge he is bound to have it wrong.

Demand for innovation in flavours

While everyone agrees on having a huge demand for new flavours, chef Arvind Rai  feels that there is a demand for innovative flavours such as grape and gulkand, mint are proving more popular than classic ice cream flavours such as  chocolate and strawberry.

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