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 · 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 · 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.

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.

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.

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.

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.