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Italys newest export, the gelato is fast finding a comfortable spot on Indian taste buds. This delight scores over its competitors, and how!
Text & photographs Ramma Ahuja

here used to be a time when in India, Italy was synonymous with delicious pasta, scrumptious pizzas, the finest of wines and a wide array of cheese. Of late, the list has been extended to accommodate a fresh additionthe gelato. Pronounced as Jeh-lah-toe, it literally translates into frozen in Italian, and is a dessert made with fresh milk, cream, sugar and natural flavours.

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Supposed to have been made and consumed since the 14th century, the origin of the gelato is shrouded with ambiguity. One of the most popular versions is that Marco Polo, during his return from China, brought this recipe back with him. While he was there, the Emperors family was given treats made of a combination of honey, rice and sweet flowers, along with snow. The Italians then worked around this recipe and it evolved into what we, today, call a gelato. Sweet elements Even if we do consider, like most people do, the gelato to have originated in Italy, however, it is important to
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note that the gelato from the northern part of Italy is quite different from that of the South. In Northern Italy, gelato is made using a lot of milk, cream, eggs, sugar and natural flavours. On the other hand, the gelato from the South doesnt have any cream, but instead, has more sugar and flavours. Despite its similarity to icecream, the gelato is still not the same. It is indeed, like ice-cream, a dessert made up of milk, sugar, cream and flavours, but that is where the similarity ends. One can, without getting subsumed in unnecessary technicalities, sum up the basic differences between the gelato and ice-cream. Firstly, the gelatowhich has only 68 per cent

fat content as compared to an average ice cream, which has a good 18 - 26 per cent fat contentis a much healthier option. The lesser fat content also contributes to the

more intense flavour of a gelato. Secondly, the gelato has a very smooth and velvety texture, which can be credited to the fact that very little air is added to the gelato while its

made. Ice cream, on the other hand, is produced by mixing cream, milk and sugar, and then adding air. Manufacturers add air to ice cream because the quantity of the product is then, almost doubled. Consequently, it also cuts their quality in half. Since, very little air is added to gelato, the result is a higher quality dessert with a richer, creamier taste. Thirdly, while both gelato and ice-cream is served way below freezing temperatures, the gelato is served slightly warmer than an ice-cream. By virtue of being a little less frozen, the gelatos taste, as it melts in the mouth, is further enhanced. Warmer freezing temperatures and lower fat content, along with fresh products make the gelato the unique and pleasurable experience that it is.

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Indian presence This hugely popular dessert option is a worldwide favourite and found its way to India only in 2005. As of today, there are various gelaterias such as Gelato Italiano, Amicis, Amore, Mama Mia, et cetera. Natasha Aggarwal, the proud owner of Mama Mia gelateria was the first one to introduce gelato to India. Hailing from a family which has been into ice creams since years, Aggarwal felt that the ice cream industry in India had not seen adequate innovation. On a chance
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vacation in Italy with friends, she discovered the gelato and learnt the whole process of making the same. In January 2005, she trained under Daniel Ghisalberti an expert gelato maker in Bergamo, Italy and, in May 2005, started her first outlet in Kolkata. Since then, there has been no looking back. Today, Mama Mia has about 12 outlets spread out in Kolkata, Mumbai and Pune. Gelato Italiano of Blue Foods Pvt. Ltd. is one of the biggest players in Indias gelato industry and own about 29 outlets all over the country. In fact, they celebrate the first of every month as Gelato Italiano Day wherein they retail one particular flavour for a mere Rs 9 in order to create awareness in the minds of people. One look at the rush outside their
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A Passage to India is an awardwinning flavour, which is a delicate blend of star anise, clove, ginger and cumin.
gelaterias on that day is proof of what the success of their marketing strategy! Amicis Gelato Artiginale is run by R&P Gelato Pvt. Ltd., an Italian company, and is probably the only gelateria of Italian origin in India. The ambience and dcor of the gelateria is typically Italian and almost, transports one into Italy. The General Manager of Amicis very aptly described gelato as the dessert option of tomorrow. There is also the Amore Gourmet Gelato which is based in Mumbai and Hyderabad. Amore has made India really proud by winning the Best Flavour Award in the most acclaimed gelato contest, the 28th Annual International Salon for Artisanal Gelato (SIGEP). Chefs Rakiesh Lavangare and Costanzo Malatto created the award winning flavour, aptly titled A Passage to India, which is a delicate blend of star anise, clove, ginger and cumin. Chocolate all the way Talking of flavours, these gelaterias whip up some of the most interesting flavours such as Champagne Sorbet, Chocolate Rose Petal, Oregano, Pina Colada, Basil, Red Chilli Chocolate, et cetera. On being asked which flavour is most popular amongst people, all the owners replied:

Its Chocolate all the way! Its no wonder then that on any given day one can see many of the flavours served being chocolate based such as Belgian Chocolate, Red Cherry Chocolate, Ferrero Rocher, Toblerone, Bounty! However, gradually there has been a shift over the years and people are getting experimental and trying out the fruity flavours such as Guava Sorbet, Papaya Sorbet, Lemon Sorbet, Mango Yoghurt, Plum, Strawberry Cheesecake, et cetera. Despite its recent introduction to the Indian market, the gelato is a product whose sales have increased by leaps and bounds. If these figures are anything to go by, gelato is here to stay! If you havent picked your gelato yet, get on your toes and buy yourself this delightfully yummy and healthy dessert. Its a decision you wont regret.