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 · 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.

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 · 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.

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.

55 ml · 132 kcal

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

80 ml · 254 kcal

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

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 · 218 kcal

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

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.

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.

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.

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.

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.

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.