Flavor Trends, Strategies and Solutions for Menu Development

Sweet Indian Mash-ups In Indian mash-up desserts, subtle moves show up as a gentle touch

Showcasing modern Indian profiles, Malai Ice Cream’s Palm Sugar with Tamarind Caramel delivers smoky and tart undertones—all in a creamy, familiar bowl of ice cream.

The interesting part about tracking a trend like Indian mash-ups is that the very nature of a mash-up gives it license to either make big, audacious moves or smaller, more subtle ones. In both the dessert and beverage categories, those subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery.

New York’s Malai Ice Cream is helping demystify Indian flavors. It offers delicious varieties like Rose with Cinnamon Roasted Almonds and Masala Chai, with notes of ginger, cinnamon and black pepper.

Pooja Bavishi, founder of Malai, describes the Palm Sugar with Tamarind Caramel as “complex, but not complicated.” That, in essence, lays down the pathway to successful menu translation of the Indian mash-up.

On The Menu: Sweet Mash-ups

  • Caramelized Banana Paratha with coconut crumble, mango mint cubes, cardamom ice cream
    —Vermilion, Chicago
  • Apple Cobbler with chai caramel and cinnamon ice cream
    —Scarlet Oak Tavern, Hingham, Mass.
  • Orange Cardamom Crème Brûlée with shortbread cookies
    —Perch, Los Angeles

Read more about Indian Infusions

  From the Mar/Apr 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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