I’ve skipped lunch for an ice cream tasting and, on this front, we believe in complete justice. A cup of kadak black coffee sits on the table like a good wingman to help pacify the tastebuds between flavours. 

The lockdown has seen an uptick in ice cream making.  From wafer slabs to waffle toasties, the past year has been pretty cool (pun-intended). The latest tub on the block created during the pandemic is Trayog that offers flavours inspired by ingredients and dishes from the Indian backyard. It is a sister brand of Icestasy, which owners Sanmish Marathe and Parag Chaphekar started in 2016 to create specialty ice cream for restaurants. “Since inception,  we were focused on a portfolio that went beyond strawberry and chocolate flavours. For example, we’ve created a black sesame and a beetroot ice cream for an Asian eatery,” says Marathe.