Kulfi makes for an essential part of the dessert culture of Mumbai. It is usually made with full-fat milk and is often served with vermicelli, rose syrup and roasted almond flakes. But you can make your version using any dry fruit and milk with some help from this version by Subhash Shirke, of Bombay Vintage. He has memories of going out for a walk as a child with his family and stopping by to enjoy malai kulfi from a street side kiosk. "We wanted to bring a taste of nostalgia to the menu and wanted to celebrate food from many communities of Mumbai. Serve it in a cutting chai glass filled with rabdi and top it with sev and dry fruits," he suggests.