The guest has evolved over time and are more open to innovation today than ever before. Chefs are pushing the boundaries of creativity and that is being fuelled by the desire to try new flavours. We are in a country that’s very high on dairy and frozen dairy consumption. There is a vast set of consumers, which hence allows us to create a range of classic/go to flavours which are more off beat or experimental.
A fascinating trend unfolding in India’s dessert scene: the gourmet ice cream revolution! It’s no longer just about vanilla and chocolate; ice cream is becoming a canvas for incredible culinary experimentation, blending our rich heritage with modern techniques.
These are in different formats at Manam Chocolate, such as Gelato Sticks, Gelato scoops and Soft serves that are paired with the different kinds of molten chocolate on taps such as 45% milk chocolate, 60% dark chocolate, creamy white chocolate, and topped with a range of nuts, flowers, berries should you choose to add.
A stellar example of LUPA’s inventive offerings, this mini- Gelato Lab or Gelateria, a true rarity in India, is dedicated to the creation of the delectable Gelati, a crowd-favourite for its sublime richness and indulgence. The standout feature of the mini ‘Gelato Lab’ is the Cattabriga machine – a vintage marvel – secured after eight long months of sourcing, all the way from Rimini, Italy. With tender care, the craftsmen at Cattabriga restored the machine to its former glory, which now churns out some world-class gelato at Lupa’s Gelateria. The glycol-cooled drum, a marvel of engineering, can drop to a chilling -20 degrees Celsius in under five minutes, allowing for the swift creation of nearly 5 litres of heavenly gelato in just eight short minutes. Such speed and efficiency, yet not without the elegance and grace of an artisan’s touch.
The challenge lies in striking the right balance between imagination and execution. Ice cream is a very sensitive medium. Even a small change in fat content or sugar levels can alter the taste. So, while our ideas may start off wildly creative, the real test is making them stable, scoopable, and consistently delicious. Texture is a science. An ice cream can’t be too icy, too heavy, or too sweet — it must melt in just the right way on the palate. That requires a lot of precision and countless trials. Another challenge is ensuring that adventurous flavours remain approachable. We might be excited about bold combinations, but we also must make sure our guests can connect with them. So, the process is always two-fold: pushing the creative envelope while keeping practicality, texture, and guest experience at the heart of every scoop.
Read the full story that first appeared in Nikkei Asia here:
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