Keeper of Sundays
I save a little room for the old stories.
Some recipes carry a brass bowl, a grandfather’s rule and the hush of a hand-churned kitchen. He keeps those memories in motion.
Back to the board
SIGNATURE
MALAI RABDI & PISTASundaes
Grandfather's Sunday
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.
Malai rabdiPalm jaggery syrupSaffron
Milk fat
13.2% milk fat
Energy
612 kcal
Serve
Served in glass
Diet
Eggless
₹280
Contains: Milk, Tree nuts. Made in a kitchen that also handles milk, tree nuts, wheat and soy. Nutrition shown is indicative per serve — the pack carries the batch-verified figure.
A page from Little Boy’s taste diary
“Warm rabdi, vanilla and roasted nuts return to the brass-bowl kitchen where the whole story first learned its name.”
Patient maker
I let good things take the time they ask for.
Slow reductions, overnight blooms and small batches are part of the tale. The Little Boy does not hurry the sentence before the flavour lands.
Also on the sundaes
CHOCOLATE
After-dark treatHot Chocolate Fudge
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.
₹240
ROSE & PISTA
Make it a momentFalooda Royale
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.
₹260
THREE FLAVOURS
Make it a momentBanana Split
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.
₹250