Ice creams, in its many forms, are a way to many people’s heart. I remember waiting eagerly for dusk since an ice cream vendor in the vicinity would come ringing a bell and would serve those crunchy saffron cones with scoops of vanilla ice cream on top (a personal favourite till date), besides ice lollies. But I also remember my mother’s twinkling eyes as soon as she would spot a kulfiwala somewhere. The ones who served kulfi in those classic metal cones fresh out of ice. And we know how kulfi is known to be ‘Indian ice cream’ abroad. With evolving time, ice cream too has evolved in various ways, with respect to flavours or the way they are served. Many brands are putting in a lot of effort to make it a wholesome affair, and Jaatre is one of those.  

We recently went ice-cream eating at Jaatre, A quaint ice cream parlour nestled in the lanes of Meherchand Market in Delhi. It has been started by Shilpi Bhargava and Pavan Jambagi, who are offering the best of natural produce in our country. Right from the mango from Ratnagiri or palm jaggery from Tamil Nadu, they have made every effort to be as authentic as possible, besides making their ice creams completely eggless and with minimal sugar. In a city brimming with endless options to gorge on decadent ice creams, what makes Jaatre different is the unique blend of flavours and sustainable serving. It offers a range of ice cream flavours starting from classics like Chocolate and Vanilla to refreshing Pink Guava, Jamun and more.


But it doesn't end here, what struck us the most was the coming together of different characters(better word please) like Palm Jaggery and Roasted Sesame – a sugar free blend I absolutely loved and even the owners, as they explained how the caramelly flavor of palm jaggery compliments the nuttiness of roasted sesame. Raw Coconut Sugar and Roasted Almond was a complete nutty affair, and might seem run-off-the mill if you’ve tried pista kulfis anywhere. Served in stunning terracotta pots, Jaatre seems to be a nice place for those late-night ice cream dates. The modish ambience seems to up the game too.  

Jaatre shared a unique ice cream recipe too with us. 

Mango-Pineapple Tequila Sorbet


250g ripe diced Pineapple

200g ripe diced Mango

2 tablespoon Tequila

Juice of 1 medium sized lime ( to taste )

Kosher salt ( to taste )

For Syrup

160ml water

130g sugar ( cut down the sugar to 100gms, if both the fruits are sweet )

200g ripe diced mango


1. Take water, sugar and mangoes, put them together in a pot and heat over medium heat. Once the sugar is dissolved, let it simmer for 30 minutes and reduce.

2. Next, you are supposed to strain the mixture and let the syrup cool down to room temperature.

3. Now, blend the syrup, diced pineapple and the remaining mango bits until everything is well-combined.

4. Now on to the bit you have been waiting for. Add tequila, lime juice, kosher salt and mix everything well.

5. Take the mixture and pour in an air tight container. Freeze for about 10 hours.

6. Now take out your sorbet and let it sit for few minutes. Serve.