50 flavours. One rule.

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 · 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.

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.

80 ml · 262 kcal

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

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.

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.

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.

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.

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.