With over 15 years of culinary expertise, Chef Aabhas Mehrotra is a beacon of innovation and precision in the culinary world. Having honed his craft at iconic establishments like The Oberoi Mumbai, Taj Dubai, and Sorrentina, his passion for elevating flavours knows no bounds.
At Damati Foods, Chef Aabhas leads an in-house team of chefs, sourcing the finest ingredients from across the globe and creating world-class recipes that set new benchmarks for quality and taste. His dedication to culinary excellence is matched by his relentless pursuit of knowledge and research into business intricacies.
Known for his meticulous attention to detail and creative mastery, Chef Aabhas transforms every dish into an unforgettable experience.
In an exclusive interview with Ice Cream Times magazine, Chef Aabhas shared invaluable insights into the evolving world of gelato. From global trends to its growing appeal in India, his expertise offers a roadmap for the future of this beloved frozen dessert.
Let’s take a closer look at his insights and their implications for the Indian market.
Chef Aabhas, thank you for joining us! Can you start by sharing your thoughts on how global gelato trends have evolved in recent years?
Chef Aabhas Mehrotra: Thank you for having me. Gelato has been misunderstood in the Indian market for many years, although now we’ve seen it evolve from a traditional Italian delicacy into a global phenomenon. Today, gelato is celebrated for its premium texture, lower fat, and healthier (cleaner) content compared to ice cream.
One of the biggest trends globally is the push towards natural ingredients. Consumers are increasingly looking for transparency in what they eat, so gelato makers are focusing on clean labels, with fewer additives and artificial ingredients. Another trend is the creative use of local and seasonal produce, which allows chefs to put their own spin on this classic dessert. Additionally, there’s a rising interest in plant-based gelato and sugar-free segments, which is a game-changer for the industry.
How do you see these global trends influencing the Indian market?
Chef Aabhas Mehrotra: The Indian market is incredibly dynamic and open to experimentation. We’re seeing an increasing demand for premium desserts, and gelato fits perfectly into this space. As consumers become more exposed to international cuisines, there’s a growing appreciation for the craftsmanship behind gelato.
The trend towards natural and locally sourced ingredients aligns well with Indian culinary traditions, where freshness is highly valued. I believe there’s an untapped potential in blending global techniques with Indian flavours—imagine gelato infused with beetle leaf, cotton candy, or even mango pickle! Not even talking about the savoury aspect yet. The scope for innovation is immense.
Plant-based gelato also has a promising future in India, given the rise in health-conscious and vegan consumers. As awareness around dietary preferences grows, so does the opportunity to create offerings that cater to these needs without compromising on taste or texture.
What are some challenges you foresee in bringing global gelato trends to India?
Chef Aabhas Mehrotra: One challenge is creating awareness and educating consumers about what makes gelato different from traditional ice cream. While the premium dessert market is growing, gelato is still relatively niche in India, and there’s a learning curve involved in positioning it as a high-quality product worth the price point.
Another challenge is sourcing the right ingredients. While India has a rich diversity of produce, certain key ingredients like pistachios, hazelnuts, and specific flavour bases often need to be imported. This can increase costs and pose logistical challenges. However, with the right partnerships, like those Damati Foods fosters, these hurdles can be overcome.
Finally, the market for artisanal gelato requires a skilled workforce and logistic support. Training and investing in talent to understand the intricacies of making authentic gelato will be key to scaling up the segment.
What advice would you give to Indian chefs and entrepreneurs looking to explore gelato?
Chef Aabhas Mehrotra: My advice would be to start with a strong understanding of the craft. Gelato is not just about the recipe; it’s about balance, texture, and showcasing ingredients in their purest form. Each ingredient reacts differently. Experiment with local flavours but stay authentic to the principles of gelato making.
Collaborate with partners who understand the industry and can provide consistent, high-quality ingredients. The right tools and inputs make all the difference when you’re trying to create a standout product.
Lastly, focus on the customer experience. Gelato is a sensory treat, and how it’s served, presented, and even talked about can elevate its appeal. Storytelling around flavours and their origins can be a powerful way to connect with customers.
What excites you most about the future of gelato in India?
Chef Aabhas Mehrotra: I’m excited about how gelato can bridge tradition and innovation. The Indian palate is evolving, and I see gelato becoming a canvas for chefs to express creativity while catering to a more discerning audience.
The potential to integrate global trends with Indian ingredients and techniques is thrilling. Gelato could soon become a staple at celebrations, fine-dining menus, and even boutique parlours across the country. With the right mix of education, innovation, and passion, I believe the future of gelato in India is incredibly bright and has just started to evolve.
_______________________________________
Chef Aabhas Mehrotra’s insights underline the immense possibilities for gelato in India. By embracing global trends while staying true to local roots, the industry is poised for an exciting transformation