50 flavours. One rule.

110 ml scoop · 214 kcal

The first flavour we ever made and the one we judge every other batch against. Whole vanilla pods split and steeped overnight in cream skimmed off the morning milk — you can see the seeds, because we never strain them out.

110 ml scoop · 268 kcal

Iranian pistachios roasted in-house and chopped by hand, never milled to paste. The colour is a shy, dusty green because nothing green was added to it — that is simply what pista looks like when you leave it alone.

110 ml scoop · 246 kcal

Single-origin 72% couverture melted into hot cream, then churned cold and slow. Bitter enough that it stops being a dessert halfway through the spoon and starts being an argument.

110 ml scoop · 228 kcal

Arabica from a single Coorg estate, brewed as a proper decoction and folded into the base while still hot. Tastes like the tumbler your grandmother poured, only colder and heavier.

110 ml scoop · 208 kcal

Made only while Ratnagiri Alphonsos are actually in season — roughly eleven weeks a year. Hand-pulped, no concentrate, no colour. When the season ends, the board goes blank and you wait like everyone else.

110 ml scoop · 196 kcal

Scraped tender coconut malai suspended in a base sweetened only with karupatti palm jaggery. Soft, faintly smoky, and the least sweet thing on our board.

110 ml scoop · 274 kcal

Kashmiri saffron strands bloomed in warm milk overnight with blanched almond paste. Expensive to make, expensive to buy, and the only flavour our founder orders for himself.

110 ml scoop · 252 kcal

Sugar cooked to a proper dark caramel with salted butter, cooled into a praline shatter and folded through at the last turn of the churn. Crunch in every second spoon, never in dust.

110 ml scoop · 202 kcal

Mahabaleshwar strawberries macerated in cane sugar and crushed, never puréed smooth. The pink is dull because it is fruit, not dye — the bright red one on the next shelf should worry you.

110 ml scoop · 286 kcal

Milk reduced on a low flame for four hours until it goes the colour of old ivory, then churned with the collected malai skins folded back in. Chewy, caramelised, unapologetically heavy.

120 ml · 232 kcal

The cone everyone's childhood ran on — vanilla and chocolate twisted together, a chocolate plug at the tip, roasted cashew crumb on top. We just make it with real milk.

120 ml · 268 kcal

Dark chocolate ice cream in a cocoa wafer, dipped in a second chocolate shell that cracks properly when you bite it. Two kinds of chocolate, no compromise between them.

120 ml · 244 kcal

Butterscotch ice cream loaded with praline shards right to the bottom of the wafer, so the last bite is as good as the first. That last bite is the whole point of a cone.

120 ml · 226 kcal

Real crushed strawberry ribboned through vanilla so you get alternating cold sweet and cold tart. Slightly messy by design.

120 ml · 250 kcal

Hand-cut pista ice cream with a thin rose-syrup ribbon and dried rose petal on top. Reads like a Mughlai dessert and eats like a cone.

120 ml · 258 kcal

Coorg coffee ice cream with a warm fudge core that stays soft even at −22°C. Built for the four o'clock slump.

60 ml · 168 kcal

Vanilla on a stick under a thin, brittle chocolate shell. We have not changed this recipe since 1998, and the two times we tried, we changed it back.

80 ml · 262 kcal

Madagascar-style dark shell studded with roasted almond slivers over a chocolate core. Heavy enough that the stick complains.

55 ml · 132 kcal

Real Alphonso pulp frozen around a soft milk centre. Two textures, one stick, and a very short season.

55 ml · 84 kcal

Nagpur orange juice and cane sugar, frozen hard on a stick. Our only dairy-free line and the one that empties fastest in May.

80 ml · 244 kcal

Saffron kulfi-style core rolled in crushed pista, on a stick. Denser than an ice cream bar should be — that is deliberate.

80 ml · 254 kcal

Cocoa biscuit crushed coarse — proper rubble, not powder — through a vanilla core, under a white chocolate shell.

80 ml · 178 kcal

Tender coconut malai in a lightly jaggery-sweetened base, frozen on a stick. Tastes like an afternoon on the ECR.

100 ml · 192 kcal

The Brass Bowl base in a single-serve cup with a wooden spoon in the lid. The honest benchmark — if a brand's vanilla is bad, everything else is decoration.

100 ml · 212 kcal

Milk chocolate churned smooth, for people who want chocolate rather than an argument about cocoa percentages.

100 ml · 218 kcal

Dark caramel base with praline crunch, in the size you can finish standing at the counter.

120 ml · 186 kcal

Chopped seasonal fruit — never tinned — folded into vanilla the morning it is sold. What is in it depends entirely on what the market had.

120 ml · 204 kcal

Custard apple pulp de-seeded by hand — the slowest job in our kitchen — churned into cream with nothing else added. Made for about ten weeks a year.

1 litre · 214 kcal

A full litre of the original, in a recyclable tub that is noticeably heavier than the one beside it on the shelf. That weight is cream we did not whip air into.

700 ml · 246 kcal

Our Belgian Dark 72, taken home. Let it sit out for four minutes before scooping — dark chocolate ice cream freezes harder than most.

1 litre · 252 kcal

The tub that gets bought on the way home from school pickup. Praline all the way to the bottom, checked by weight on every batch.

700 ml · 274 kcal

Saffron and almond, in the size you bring to somebody's house instead of flowers. Ships with an insulated sleeve inside city limits.

700 ml · 202 kcal

Crushed Mahabaleshwar strawberries ribboned through fresh cream. Comes out of the freezer softer than our other tubs because of the fruit water — scoop it straight away.

1 litre · 238 kcal

Four layers — pista, vanilla, strawberry and a tutti-frutti sponge base — set and cut into a brick, exactly as bakeries did it before slabs went out of fashion.

4 × 125 ml · 244 kcal

Brass Bowl Vanilla, Hand-Cut Pista, Belgian Dark 72 and Malai Rabdi in four small tubs, in a paperboard box with the story printed inside the lid. Our most-gifted pack.

Served in glass · 612 kcal

Two scoops of Malai Rabdi, one of Hand-Cut Pista, warm palm-jaggery syrup, toasted almond and a single strand of saffron on top. Built the way the founder's grandfather served it on Sunday afternoons.

Served in glass · 584 kcal

Two scoops of Belgian Dark 72 drowned in hot fudge poured at the table, with roasted cashew and a wafer. Eat fast; that is the deal.

Tall glass · 528 kcal

Rose syrup, soaked sabja, hand-pulled falooda sev, chilled milk and a scoop each of vanilla and pista, finished with crushed nuts. A meal disguised as a dessert.

Boat plate · 596 kcal

A split banana with vanilla, strawberry and chocolate scoops, chocolate sauce, strawberry crush and toasted nuts. Nobody has improved on it since 1904 and we did not try.

Served warm · 704 kcal

A warm dense brownie baked in our own kitchen, two scoops of Belgian Dark 72 collapsing over it, hot fudge and sea salt. Order it to share and then do not share it.

500 g · serves 6 · 342 kcal

Belgian Dark 72 set over a brownie base, sealed in cocoa ganache and finished with chocolate curls. Twenty-four hours' notice; we do not keep these standing in a cabinet.

750 g · serves 8 · 358 kcal

Layers of hand-cut pista and rose ice cream on a nut-crumb base, finished with dried rose petal and pista rubble. The one that goes to engagements.

1 kg · serves 12 · 326 kcal

The full four-layer cassata slab — pista, vanilla, strawberry, tutti-frutti sponge — cut at the table. The birthday cake most people over thirty are actually nostalgic for.

1 kg · custom · 334 kcal

Pick any three flavours from the board and we build them in layers, with a hand-piped message. Forty-eight hours' notice, half payment at order, and we will call you to confirm the flavours.

100 g matka · 248 kcal

Milk reduced for four hours, set overnight in an unglazed clay matka so the pot pulls a little water out and the texture goes dense and grainy in the right way. Eaten with the wooden pick that comes in the lid.

90 g stick · 236 kcal

Saffron kulfi set on a stick and rolled in crushed pista. Harder and chewier than ice cream — kulfi is not churned, and that is the entire difference.

100 g matka · 226 kcal

Fresh betel leaf and gulkand rose preserve blitzed into reduced milk and set in a matka. Ends a heavy meal better than anything else we make.

400 ml · 428 kcal

Two scoops of Brass Bowl Vanilla, cold milk and malted barley, blended thick enough that the straw stands up on its own. We check.

400 ml · 486 kcal

Belgian Dark 72 blended with cold milk and a fudge swirl down the inside of the glass. Bitter, cold and very hard to put down halfway.

400 ml · 402 kcal

Hand-pulped Alphonso and two scoops of the seasonal mango ice cream, blended with cold milk. Available exactly as long as the mangoes are.