Mumbai food: Bandra ice-cream salon offers icy treats with a twist

 Blue Cheese Honey, Dark Chocolate Italian Truffle Oil and Pondicherry Vanilla are usually some of a intriguing flavours mentioned on a blackboard outward a small store in a bylane nearby Bandra’s Mehboob Studio. A signboard asks congregation ‘to ring a bell’ to place their order, as a ice cream salon is a takeaway-only joint. Our press privilege, however, allows us a glance into a boutique.

Alyssa (left) with sister Simone Chesson during a ice cream parlour. Pic/Atul Kamble

Just a small incomparable than an ice cream truck, this is where a 20-something sisters, Alyssa and Simone Chesson, have combined extravagantly smashing scoops. Alyssa, a Cordon Bleu graduate, has harboured a thought given childhood, “When many small girls wanted dolls, we wanted an ice cream maker!” Her obsession to ice cream led to her describing her moods with flavours: mint-chocolate chip meant a good mood and dim chocolate was mysterious for fast a crush.

Blue Cheese Honey

Post graduation, Alyssa returned to a city to work with Yauatcha, and later, started Caramel Carousel, a takeaway patisserie that still operates from a same address. But her dream lived on. “I realised there was a opening in a marketplace for all-natural and singular flavoured ice creams.” And Bono was born, a small over a month ago, with a small assistance from Simone, who manages branding, accounts and operations.

White Chocolate Passion Fruit

Creaming it up
Alyssa runs us by a making: They use usually organic divert and no preservatives, stabilisers or emulsifiers. The importance is on healthy products. Alyssa whips adult a Blue Cheese Honey right before a eyes. She uses a ‘French method’ where a egg yolk and divert are gradual together, but permitting a reduction to boil. While still warm, a divert is poured over a blue cheese. Once it reaches room temperature, a cream and sugar are combined to a mix. It is afterwards authorised to freeze.

Hazelnut

We ambience a finished product, that distinct a thought of ice cream, is savoury. Pungent cheese coats a palate, followed by a spirit of honey, while divert evens out a cheesy flavour. The detonate of singular mixture plays peek-a-boo with a ambience such that we never know what comes next.

In a Dark Chocolate Italian Truffle Oil, we can smell a truffle before we ambience it. Yet, we don’t know what’s in store since a earthiness of truffle is met with a bitter-sweet of dim chocolate, creation for a bizarre tasty and wondrous flavour.
Even a run-of-the-mill Hazelnut dip tastes opposite during Bono. The tip lies in a fact that a sisters don’t skimp on a categorical ingredients, that are roughly always outlandish and pricey. Little consternation that they sell usually by a (half-litre) tub, and many flavours cost Rs 600, save for a Sugar-Free Dark Chocolate Sea Salt (Rs 700), and a Dark Chocolate Italian Truffle Oil (Rs 900).

Go natural
The ice creams live adult to their ‘natural’ tab and we can feel a freshness. Everything is churned adult usually by a duo, permitting them to guard a quality. In all, Bono has 10 year-round flavours along with five-odd anniversary varieties — strawberries in winter and raspberries usually as monsoons come to an end.

If you’re looking for ice cream with a twist, conduct to Bono since there’s positively zero vanilla about this joint. We usually wish a space was incomparable to concede for seating, and that they served in singular scoops too.

Time Weekdays: 10 am to 3 pm and 5.30 pm to 9.30 pm. On weekends, deliveries might be arranged. Call for details.
At: Rebello Road, Bandra (W).
Call: 9819758593 (delivery across Mumbai)

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