Thursday, September 14, 2006

Italian Gelato Storms the US as India's "Kulfi" goes Exotic and Royale

The Annotico Report

 

Italian gelato has just become the rage in parts of India, typically in Pistachio or Kesar flavor, and is now being introduced into the Fine Indian Restaurants in the US. 

 

But , they are introducing Sinful variations. Banana and Spiced Chocolate, Tahitian Vanilla Bean,  Mango, and Saffron.

Then there's the presentation with a royal flourish. Served covered in gold leaf and sitting in thick, reduced citrus juice

with orange segments on the side.

 

 

FREEZE!!

Our homegrown kulfi is tickling Uncle Sams tastebuds

Mumbai Newsline

Sai Raje

September 13, 2006

 

Mumbai,India: As Mumbai goes ga-ga over its new found frozen dessert, the Italian gelato, the creamy Indian kulfi is fast picking up in big cities in the United States, especially New York City. Several Indian restaurants and a few global cuisine eateries are serving up the rich treat in some sinful varieties.

Whoever said kulfi was only about boring dry fruity flavours that couldnt go beyond pistachios or kesar? Some unusual but terribly tempting variations of the kulfi are now making their way into fine dining eateries.

 

Spice Market and 66 in New York has its pastry chef Pichet Ong enticing his guests with a Kulfi with Banana and Spiced Chocolate, made using Ovaltine, a milk flavouring, which is to the US and UK what good ol Bournvita is to us. A slice of this malty dessert is then drizzled with cinnamon flavoured chocolate sauce and caramel popcorn.

As for Devi, another new entrant to the New York restaurant scene that specialises in Indian home-style food, its all about presenting the already well-endowed kulfi with a royal flourish. Their kulfis are served covered in gold leaf and sitting in thick, reduced citrus juice with orange segments on the side. The only word I can think when I think of the way they serve kulfi at Devi is hip. The presentation is fantastic and, of course, it tastes very rich too, says celebrity chef Sanjeev Kapoor, whos dined at the restaurant recently. But the kulfi is not as sweet as we are used to having it here, as they are trying to cater to Americans who arent used to anything too sugary, he adds.

At Tabla, one of the best known Indian fusion restaurants in New York, its all about mixing Eastern exotica with an American flavour. So a Tahitian Vanilla Bean Kulfi is what they have to offer and they serve it with sweet-sour cherries on the side.

Says Chicago-based businessman and foodie Achyut Setlur, whos lived in the US for the last 40 years, Kulfi is becoming popular, but its still in the higher end restaurants. It hasnt reached the man on the street yet. But most Indian restaurants in big cities like NYC, Chicago and Los Angeles have it on their menus, especially the mango flavour.

As far as the quality of the kulfi served, it seems as close you can get to the pucca Indian variety. I had eaten it once at Panna2 in NYC and it was pretty much what we get here. It was a regular malai flavour. No exotic frills, says Matan Schabracq, Zenzi owner.

Adds businessman Kunal Vora, whos sampled the treat in pistachio and saffron flavours, in a string of NYC eateries from Madhur Jafferys Daawat to Cafe Spice, Diwan and Pongal, I have enjoyed it quite a few times and loved the taste. And quite frankly, it was no different than our own kulfi. But it didnt seem as fresh as we get it in India, though.

From the looks of it, theres more to come as far as kulfi goes. Kool Freeze, a brand of packaged kulfi, has just arrived with a big bang in supermarkets in LA with the punchline: Its not just ice cream, its kulfi. Are we looking at the next popsicle?

http://cities.expressindia.com/

fullstory.php?newsid=201176

 

 

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