Pune on My Plate | From buttermilk-peach to strawberry cream cheese-vodka: a peek inside city’s experimental ice cream studio

The standout is buttermilk-peach: the signature creation. This flavour demands particular attention, not merely for its unusual pairing, but for the extended development period it requires. (Express Photo)

The signature creation

The standout is buttermilk-peach: the signature creation. This flavour demands particular attention, not merely for its unusual pairing, but for the extended development period it requires. Three months of understanding went into translating the savoury ingredient into a frozen dessert without sacrificing either component – the solution requiring creation rather than compromise. Nagarkatti formulated an in-house buttermilk base, carefully calibrating sweetness against natural tanginess. The peach component arrived as a freshly made jam, hand-swirled into the buttermilk foundation. The idea drew from his travels.

This unusual flavour has inspired ongoing experiments with alcohol infusions, such as whisky-chocolate, pineapple-gin sorbet, black grape-red wine, and strawberry cream cheese-vodka. (Express Photo)

He was contemplating shreekhand—the creamy, yoghurt-based Maharashtrian preparation traditionally paired with fruit. “We decided to reimagine that for ice cream,” says Nagarkatti, who holds a degree in Hospitality and Business Management from Christ University in Bengaluru, and has gained practical experience through internships in Pune, Bengaluru, and Goa over six years.

This unusual flavour has inspired ongoing experiments with alcohol infusions, such as whisky-chocolate, pineapple-gin sorbet, black grape-red wine, and strawberry cream cheese-vodka. These are still in development, awaiting licenses, with a potential launch by summer 2025.

Quantity limited to maintain freshness

A core principle is avoiding preservatives, artificial colours, or chemical additives, says Nagarkatti, who makes batches in limited quantities to maintain freshness, achieving a natural six-month shelf life through controlled freezing alone. “We make just enough, learning the products’ limits over time,” he says.

A core principle is avoiding preservatives, artificial colours, or chemical additives, says Nagarkatti, who makes batches in limited quantities to maintain freshness, achieving a natural six-month shelf life through controlled freezing alone. (Express Photo)

Custom orders cater to dietary needs—vegan, dairy-free, lactose-intolerant, or sugar-free—using alternatives like monk fruit and stevia. Though these are less common, they follow the same sourcing standards. Customers have responded positively, with around 90 per cent returning regularly. “The bestselling flavour rotates monthly. Plum rum caramel dominated December’s sales and maintains strong momentum,” adds Nagarkatti. The menu functions as a living document, continuously evolving through experimentation and customer response.

Nagarkatti rates the operation’s local ties—suppliers, ingredients, staff, and delivery—at eight out of 10. For now, the facility is primarily a cloud kitchen with one limited-access outlet in Koregaon Park Annexe that boasts of an unlimited repertoire of bold new ideas just waiting to be scooped out.

Swasti Jain is an intern with The Indian Express.