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
CROWD FAVOURITE
BUTTERSCOTCHParlour Scoops
Salted Butterscotch Praline
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.
Burnt caramelSalted butterPraline crunch
Milk fat
12.6% milk fat
Energy
252 kcal
Serve
110 ml scoop
Diet
Eggless
₹130
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
“He counts the praline shards by sound and insists the second spoon must crunch louder than the first.”
Joy instigator
I never wait for a perfect reason.
A birthday is useful, not compulsory. A Tuesday, a finished errand or everybody reaching home together can carry its own candle.
Also on the parlour scoops
MADAGASCAR VANILLA
Hold me closeBrass Bowl Vanilla
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.
₹120
IRANIAN PISTACHIO
Surprise meHand-Cut Pista
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.
₹180
72% DARK CHOCOLATE
After-dark treatBelgian Dark 72
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.
₹160