On a rainy morning, we input the newly opened Ice Frost Dessert Café at Carter Road, Bandra. The intimate space, dotted with vivid blue and white tiles, is harking back to an American ice cream parlor from Hollywood films consisting of Grease and Back To The Future. This café is the maiden Indian assignment of Ice Frost Dessert Café at the start from Phuket, Thailand. Opened in 2015 via dessert aficionados Rujiroj Chaiyabhat and Sakda Pansri, this dessert chain is presently in Thailand, Vietnam, and Cambodia. Since the dessert shop is at the beginning from Thailand, we were watching for scrumptious Thai desserts which includes mango sticky rice and sweet Thai crêpes. However, to our surprise, the distance specializes in Korean desserts and it’s signature dish is bingsu.
Bingsu is extremely popular in Korea and Thailand, particularly throughout the summer. Simply defined, it is made of ice shavings and normally accommodates sweetened condensed milk, fruit syrups, and clean fruits consisting of strawberries, mangoes, kiwis and bananas. The balance between the sweet fruit syrup and ice shavings is crucial. If the fruit syrup overpowers the dessert, it can end up too candy. We start with the mango bingsu (Rs 159), which has the proper layers of ice and milk shavings, fruit syrup, fresh mangoes, and vanilla ice cream. While all of the layers of an excellent bingsu are there, the fruit syrup is overwhelming, making it too sweet for our liking. If the wonder is toned down by using reducing the fruit syrup and growing the ice shavings, it may be a real winner.
Kiwis get it right
Other famous bingsu flavors encompass strawberry, chocolate, matcha or even paan. But it’s the kiwi bingsu that bowls us over. The tartness of the fresh kiwi portions cuts via the beauty of the fruit syrup, resulting in a delicious, clean and mild dessert. The flawlessly balanced layers of the ice and milk shavings, fresh kiwi fruit portions and vanilla ice cream with the fruit syrup are a flavor explosion in our mouths. The different textures add to the palatability of this dessert.
Chocolate springs a surprise
Next up, we try the Belgian chocolate gelato panini. To be sincere, we were hesitant to taste this dessert, due to the fact if desserts that are sweet and savory, are not made properly, it may be a disaster. On the opposite, it seems to be one of the great desserts on the menu. It contains a rich and creamy Belgian chocolate gelato in a buttery gentle bun, crowned with a rich chocolate sauce and crunchy darkish chocolate chips. The chocolate panini is not overly sweet either, and the sweet ice cream and the savory bread paintings flawlessly.
We give up our dessert fiesta with milkshakes which cost R139. The friendly server recommends the chocolate KitKat shake and the tiramisu coffee shake. Both the bloodless milkshakes are neither too candy and too heavy. The former has portions of KitKat, while the latter tastes like a liquid tiramisu dessert. While we would have preferred a stronger coffee flavor in our tiramisu coffee shake, overall, the milkshakes are creamy, flavourful and hit the spot.
While Ice Frost Dessert Café’s India’s menu also consists of shake fries (milkshakes crowned with fries), fizzy boba coolers (coolers with tapioca bubbles) and boba teas (teas with tapioca bubbles), they have been no longer but presented on the Carter Road keep. They are expected to be available in the final week of June. Overall, the emblem’s first assignment in India is a welcome exchange. We simplest want they might tweak their desserts to include extra natural components and much less artificially sweetened syrups.