Taste with Veer: How to find out more about all real ice cream and difference

Ice cream is one of my favorite dishes (and not just one of my favorite desserts). In fact, finding someone who is not like ice cream is difficult; Only those who like it are less likely to like other dishes.

One reason for the more or less universal popularity of the ice cream, I have always felt, that this word is not one of a consonant, but one of the whole family’s recipes.

Let’s see a clear difference. I have met people who say they like calfi and ice cream. I have no problem of calfi, but it is not ice cream.

The popularity of Kulfi is of medieval times when refrigeration technology was left to be invented. People tasted the taste of milk and then buried it under the ground in either cold place or surrounded by snow. The low temperature cools the milk, gives a cold salty which was very prized. There are many theories about the origin of the Kulfi, but the most popular suggestion was that it was invented in the Middle East and was brought from India to that area.

Many great gourds will tell you how much they love kulphi and value its taste. They will brag about a man in old Delhi, who makes the best kulfi – or if they are from Mumbai — then Parsi will talk about the Dairy Kulfi.

But, to be told the truth, all kulfi leaves me cold — in more ways than one I understand the importance of milk flavor, but I am quite impressed with the design of the final product. It tells me harsh and meaningless

I believe that this is a frozen dessert of milk which is made by those who have no access to the technique. But on the other hand, we have access to technology. So why should we continue to do that which tastes only as it does because it was made by those who did not know what the fridge was? For me, ice cream is about texture, in an area where the Kulfi score is zero. If you like flavors, then just drink milk. Why bother with the final product?

Besides, how much technology do you really need to make ice cream? In my grandfather’s house in Ahmedabad, they used to have molds with outer coaches, big wooden buckets, which were filled with snow. You put the milk mixture in the bucket, the ice cooled it and till then you kept it with your hands till the milk turned into delicious ice cream.

It was not very high tech. But it was more than work. (All the Gujaratis of my generation secretly hanked after making ice cream, we have never been a big fan of Kulfi.)

When it comes to ice cream in front of many Indians, it happens that we rarely have been brought to the good stuff. Most of us did not have access to home made ice cream, so we ate a commercial edition that used to follow the British model of cheap vegetable (rather than dairy) to get the required cream. In most of the world (and perhaps even in India, always check the label and packaging to see that the word ‘ice cream’ has been used), it is illegal to call this ice cream. Therefore the popularity of such obscure words is in the form of ‘frozen dessert’.

The taste of this food made in the factory over the years has dried up the Indian palate so much that ice cream makers have also been able to defend themselves, that in most Indians, most Indians can no longer tell the difference between real ice cream and vegetable products. .

Well, of course, they can not, you’re a bit greedy! You have successfully destroyed us by planting your vegetable fat in the last few years. There is nothing to be proud about this.

I had told someone in the business a few years ago that the commercial Indian ice cream I liked was Magnum with a thin layer of chocolate out there. He told me that I liked the reason, because it was imported from abroad and was made with real ice cream (rather than vegetable fat). I have no way of establishing whether this is true. But it could explain my choice to Magnum. (Or it just reminds the adventures of the cheap Chocobars childhood, to what extent does apathy ruin my tastebuds?)

Although now there are artisan brands and foreign companies who sell real ice cream in the Indian market, most of us have never learned to taste good (and real) ice cream. Instead we are back in search of extra flavors.


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