Amaary Artifrost, founded by Aarya Nagarkatti, 27, produces handcrafted batches of ice cream using 100 per cent organic, locally sourced ingredients. (Express Photo)
A small cloud kitchen in Pune is quietly redefining ice cream with flavours old and new, and merging traditional concepts with contemporary choices. Amaary Artifrost, founded by Aarya Nagarkatti, 27, produces handcrafted batches of ice cream using 100 per cent organic, locally sourced ingredients. Operating from a facility near Pingale Wasti with a team of five, the setup focuses on limited batch production. Nagarkatti draws from Indian traditions while incorporating ideas gathered during travels abroad, where he observed varied approaches to frozen desserts.
The menu features unconventional flavours that blend familiar elements in unexpected ways: buttermilk-peach, jamun sorbet, plum rum caramel, almond rocky road, apple cinnamon crumble, blueberry dream cake, and layered strawberries and cream. Seasonal options include basundi ice cream and jaggery-coconut caramel.
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)
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.
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.
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.
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