Our mango season, week by week
From the first Devgad boxes in March to the last Alphonso in June.
Gelato, ice cream and kulfi: what is the difference?
Less air, less fat and a warmer serving temperature make all the difference.
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Notes from Kesari Gelato Co.
Guides, care tips and stories from behind the counter.
How to store and serve a tub at home
A few small habits that keep gelato smooth to the last spoon.
Why real pistachio gelato is brown, not bright green
The green you see in most shops comes from colour, not nuts. What real pistachio looks like, and why it costs more.
Choosing three flavours for a party tub
A 2-litre party tub holds three flavours. How to pick a mix that suits children, grandparents and everyone between.
A Bandra evening walk that ends with a scoop
From Mount Mary to Bandstand and back through the lanes of Ranwar: a two-hour walk with our shop on Chapel Road at the end.
What goes into a ₹520 tub of mango gelato
Fruit, milk, sugar, dry ice and a delivery rider in Mumbai traffic. An open breakdown of the price of our seasonal bestseller.
Booking our gelato cart for a party: what to expect
From the tasting to the last scoop, how our gelato cart works at a wedding, sangeet or office event, and what you need to arrange.
Seven in the morning at Chapel Road: how a batch is churned
Before the shutters open, Farah has made 18 flavours in a five-litre machine. Here is the order she works in, and why.
Christmas in Bandra and our December flavours
Plum cake gelato, strawberry sorbet and a nolen gur kulfi: what we churn for the season, and how to order for the holidays.
New flavours every Friday.
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