My journey into the realm of ice cream devotion began unexpectedly, with the taste of strawberries in a scoop of Natural Ice Cream. It was the early 2000s, and a Natural Ice Creams outlet had just opened in Ahmedabad, near a bookstore my family frequented. Our weekend tradition soon took shape: browsing for books, followed by indulging in ice cream delights. While I sampled flavors like strawberry, mango, and tender coconut, it was the anjeer (dried fig) flavor that truly captivated me, with its rich taste and gritty texture, offering a genuine taste of the fruit.
Raghunandan Srinivas Kamath, the visionary behind Natural Ice Cream, passed away recently, prompting a flood of memories from my Sunday excursions that marked my conversion to the ice cream faith. Growing up in Ahmedabad, surrounded by fervent ice cream enthusiasts in a city renowned for its love of the frozen treat, I found solace in the quality and authenticity offered by local ice cream artisans. These small enterprises, not the big brands, crafted ice cream that transcended the overly sweet and artificial flavors of my childhood.
Over time, my appreciation for ice cream deepened as I encountered innovative creations that stretched the boundaries of conventional flavors. Kamath’s realization that incorporating real fruit into ice cream harked back to its origins in ancient West Asian sharbats resonated with me, as I savored unconventional flavors like green chili at Bachelorr’s in Mumbai or pani-puri ice cream at Apsara Ice Cream, featuring crunchy bits of puri.
From seaweed to marigold, pav bhaji to paan, ice cream has become a culinary canvas for bold experimentation in India. Thanks to pioneers like Raghunandan Kamath, who dared to ask, “Why not add this to ice cream?” we continue to witness the evolution of this beloved dessert. As a member of the ice cream devotees’ tribe, I eagerly await the next groundbreaking creation that will delight and surprise our taste buds.
