Indulgent, decadent, delectable: NCR’s love affair with gelato

As palates evolve, Indian tastes have shifted from roadside ice creams to artisanal Italian gelato, driving a boom in NCR’s gelateria scene led by Italy-trained chefs and Indian entrepreneurs. With its creamy, silky texture – unlike rock-hard ice cream that can dull taste – gelato appeals to those who value flavour and artisanal desserts. Paweena Withyasathien Kochar, co-founder & Head Chocolatier, Savorworks Coffee and Chocolate GK2, notes the shift and says, “Artisanal dessert spaces are here to stay, provided the focus remains on genuine craft and quality.”

Chocolate routine sundae (L), belgian chocolate gelato (R)(Pics: @vitis_hosg, @firenze.gelateria)

What is gelatoGelato is softer, denser and smoother than ice cream, and is typically served at a slightly warmer temperature, which enhances its flavour. It is churned more slowly, incorporating less air, resulting in a richer, more intense taste. Made with more milk and less cream, gelato generally contains less fat than American-style ice cream.‘From kulfi to gola, India has always loved frozen desserts’Inspired by the frozen desserts of Paris and Italy, chef Parth Gupta, founder of Firenze Gelateria & Caffè in Defence Colony, is handcrafting Florence’s gelato in Delhi. “India has always been an ice cream-loving country – from kulfi to gola to traditional frozen desserts – so the appetite was always there. But there was space for a more refined, ingredientdriven, premium gelato experience. What’s happening now is an upgrade in expectations. So premium gelato isn’t replacing tradition – it’s building on it,” he shares.

Lotus biscoff sundae (L), tiramisu sundae (R )(Pics: @vitis_hosg)

Gelato is not a passing trend Mapping the trajectory of the trend, Ayush Mittal, founder and chef at Greatest of All Treats GK2, says, “It has shifted the conversation from quantity to quality. We’re also seeing dessert formats evolve from standalone dessert bars to multi-sensory experiences and hybrid menus. Culinary professionals are entering the space with serious intent. This isn’t a short-lived boom.”Bringing Italy to IndiaChefs credit social media virality and dessert decadence in a cup for the popularity. Bringing the authentic flavour of Italian gelato is the goal of making gelato in-house. Entrepreneur-turned-chef Nakkul Girdhar, who started Viti’s in Hauz Khas Village, shares, “Being a person with a deep love for good taste, though a businessman at heart, I couldn’t help but notice a trend – an upscaling of the soft gelato business across the world.”

‘Delhi understands flavour profiles better now’Delhiites know what they want now more than ever. Driven by travel and social media, they expect better and don’t compromise on quality. Ayush adds that gelato appeals to all age groups as an easy, premium dessert. “Gelato sits at the intersection of indulgence and craftsmanship. As travel resumed and global exposure increased, people began recognising the difference between mass-produced ice cream and small-batch gelato. Consumers today are far more aware of what they’re consuming and why. That awareness has fuelled the rise of true gelaterias rather than ice cream parlours offering copypaste flavours.”Nakkul echoes this, adding, “Most of our customers are mature and well-travelled.” Parth also credits increased travel for the growing demand, saying, “We didn’t build a loud, neon, quirky dessert space. Instead, the aesthetic is refined and minimal – because we wanted gelato to feel elevated, not gimmicky.” Ayush also points out how NCR has evolved socially. “People want post-dinner rituals, low commitment social spaces, and something that feels premium but not intimidating. A gelateria is approachable luxury.”

Chefs highlight popular flavours like Biscoff, pistachio and cheesecake, while also using gelato as a versatile base for affogatos, hot chocolate floats, gelato paninis and sundaes (Pics: @vitis_hosg, @firenze.gelateria)