Beat the heat
Tis the season to be holed up in the cool climes of air conditioning, oblivious to the rising mercury. It's the most dreaded time of the year in Delhi when stepping out of the house seems like being thrown out of the classroom for punishment.
The only thing that perhaps keeps us going right now (apart from the mangoes) are the frozen desserts, in every flavour under the sun, sending us into a make-belief world of cool comfort.
So what if you can't choose to hibernate in the hills during these treacherous months, there's enough to indulge your sweet tooth and send flavours of iced delicacies down your throat.
You can always fall back on the ever-growing hospitality industry of the city which is constantly racking their brains to always come up with something new and unique to excite your taste-buds.
Whether it is ice-cream vendors of different brands staying out till wee hours, doling out bars (starting at `5) and bricks of ice-creams to the malls serving authentic Italian ice-creams or the fivestar hotels stocking gourmet frozen delights, there's something for everyone.
INNOVATION IS KEY
Take for instance the Roti Tissue at the Malaysian cuisine restaurant Mallacca. It is a sweet flatbread mostly sold at Malaysian Mamak stalls (open air food stalls).
It is also known as "roti helikopter" (helicopter bread). Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of 40-50 cm round-shaped tissue.
This roti tissue is filled with ice cream. The same way, Taj Palace has come up with an Ice-Cream Taco.
"With frozen desserts, our endeavour is to ensure a balance of the classic and the contemporary. So while we do experiment with flavours, techniques and textures, we always have an array of classics too. We use of a lot of fresh, authentic ingredients such as organic vanilla bean pods, original Callebaut chocolate, quality fruit, homemade caramel etc. Our Ice Cream Tacos for instance are a fun take on the ubiquitous 'sundae' but in an innovative 'taco' form," says Surendra Negi, Pastry Chef, Taj Palace.
ON THE PLATTER
Of course, notwithstanding gourmet desserts with fancy ingredients, the charm of holding a sweet iced stick will never fade. Remember making Roof Afza ice-creams in icetrays as children?
And how nothing seemed more satisfying than biting into them. Evoking these joys of childhood is the Kuremal Mohal Lal Kulfi Wale near Old Delhi's Chawri Bazaar, serving a wide range of kulfis in flavours such as mango, phalsa, apple and more.
And if a trip to Old Delhi seems like a far-fetched thought in this weather, they now have an outlet in Mandi House too.
Similarly, Foodhall, the premium food superstore, has come up with a healthy alternative to ice lolly with its range of popsicles-made with pure fruit with no sugar, gluten and are entirely vegan. Some of the flavours available include mango tender coconut popsicle, tropical citrus popsicle, granola yoghurt popsicle and more.