Icy Spicy, a vibrant hotspot in Parramatta, is quickly becoming known for its bold and inventive take on vegetarian cuisine, combining traditional Indian flavours with contemporary twists. Offering a tantalizing array of dishes from chilli ice-cream to fried beetroot momo, the eatery is redefining comfort food for adventurous palates.
At the heart of Icy Spicy’s menu is its wide range of ice creams, all inspired by Indian culinary traditions. These frozen treats are infused with distinctive flavours like gulkand (rose petal jam), gulab jamun (syrup-soaked fried semolina balls), and the refreshing tang of green mango. One of the most striking offerings is the pink guava ice-cream, topped with a sprinkling of chilli-salt seasoning that adds an unexpected kick to the sweet fruitiness.
The ice-cream menu features 32 rotating flavours, and while the name “Icy Spicy” might suggest a focus on spicy desserts, the heat factor is just one part of the equation. For example, the “Silly Chilli” flavour, made with red chillies that are soaked, boiled, and churned into the ice-cream, comes with a literal warning sign due to its intense heat. But the “Spicy” in Icy Spicy also refers to the eatery’s signature dish: momo, or dumplings, served with a punchy chilli chutney.
These momo come in a variety of flavours, including spinach, aloo-cheese, and pepper mushroom. One standout is the fried beetroot momo, which features a bright pink outer shell with a crunchy, dim-sum-like texture. Local food writer Andrew Levins, who introduced Icy Spicy to a wider audience via his Instagram account, describes this as the star of the menu. Other notable momo include the pepper mushroom variety, which is inspired by a vegetarian quesadilla, and the Schezwan momo, influenced by the Indian adaptation of Chinese Sichuan cuisine.
Icy Spicy’s unique take on momo has deep personal roots for co-founders Indrajeet Magar and Rohit Sanga. The two bonded over cricket before deciding to combine their love for Indian flavours with a passion for entrepreneurship. Sanga’s wife, Inkumit Lepcha, contributed her own family recipe for momo, which the duo decided to feature at their establishment. The dumplings are prepared in a “very Indian style,” according to Magar, with a base of cabbage, onion, coriander, and butter, and can be customized with a range of fillings from masala paneer to aloo cheese.
Magar, originally from Kolhapur, India, draws on his cultural heritage when creating the ice-cream menu. The pink guava ice-cream, for example, evokes memories of eating fresh-cut fruit sprinkled with salt and spices in India, while the tangy green mango ice-cream benefits from the same chilli powder dusting that is a staple of Indian street food.
Another crowd-pleaser is the Alphonso mango ice-cream, which sources its pulp directly from Ratnagiri, India, known for producing some of the world’s finest mangoes. The Alphonso ice-cream, rare in Australia, has been described as tasting like “the souls of 10 mangoes,” and it’s a must-try for anyone visiting Icy Spicy.
Since opening its first shop in Seven Hills in June 2021, just before Sydney’s COVID-19 lockdown, Icy Spicy has grown rapidly. The brand now has locations in Parramatta, western Sydney, Victoria, and Queensland. According to Magar, the success of Icy Spicy can be attributed to the universal appeal of ice-cream, a “happy food” that brings joy to people of all ages. But the vegetarian momo, along with other menu offerings like “Maggie-Masala” (a spiced take on instant noodles), ensure there’s something for everyone to enjoy, making Icy Spicy a standout destination for food lovers seeking a bold and delicious dining experience.
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