Texture detective
I chase the crackle, chew and crunch.
A praline shard, a brittle shell, malai skin or soft fudge core can turn one flavour into a whole small adventure.
Back to the board
PREMIUM
SAFFRON & PISTABars & Sticks
Kesar Pista Bar
Saffron kulfi-style core rolled in crushed pista, on a stick. Denser than an ice cream bar should be — that is deliberate.
SaffronCrushed pistaDense, chewy
Milk fat
13.0% milk fat
Energy
244 kcal
Serve
80 ml
Diet
Eggless
₹80
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
“Saffron walks out wearing a pista coat, and the ordinary ice cream stick suddenly looks ready for a wedding.”
India in his pocket
I bring a place to every spoon.
Coorg coffee, Kashmiri kesar, Ratnagiri mango and Chennai afternoons let each pick begin somewhere you can point to on a map.
Also on the bars & sticks
VANILLA & CHOCOLATE
Take me backOriginal Choco Bar
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.
₹40
DARK CHOCOLATE & ALMOND
After-dark treatDark Almond Bar
80 ml · 262 kcal
Madagascar-style dark shell studded with roasted almond slivers over a chocolate core. Heavy enough that the stick complains.
₹70
ALPHONSO MANGO
Take me backMango Dolly
55 ml · 132 kcal
Real Alphonso pulp frozen around a soft milk centre. Two textures, one stick, and a very short season.
₹35