
Taste Idukki with Chennai's Yura gelato by ITC Grand Chola
Pastry chefs at ITC Grand Chola, Chef Sridhar Manickam and Chef Deepthi Joji who curated the menu, explain that the 10 flavours were the result of extensive experimentation, trial and error. 'We wanted to create desserts that resonate with all age groups, including international guests,' says Chef Deepthi, adding that they will be launching softies next.
To support this vision, ITC has brought in state-of-the-art equipment from Italy. 'The stages of pasteurisation, mixing, homogenisation and ageing, are completely automated and precisely controlled. We take great care to ensure we use only the best ingredients, while consciously supporting local produce wherever possible. For example, in our Idukki vanilla flavour, the vanilla is directly sourced from farmers in the Idukki region of Kerala,' says Chef Sridhar.
Yura's current offering includes Alphonso mango sorbet, French raspberry sorbet, blueberry yogurt, filter kaapi, miso caramel, chocolate (64% dark), Idukki vanilla gold, cookie and toffee, saffron and apricot and Sicilian pistachio. The sugar-free category features vanilla and chocolate. 'We have adapted the Japanese miso flavour, which traditionally uses fermented soy bean and ensured the salty flavour lends itself well to the gelato texture and taste. Blueberries are slow-cooked for over three hours before they go into our yoghurt. All our gelatos are vegetarian and we do not use additives or preservatives,' says Chef Sridhar.
After sampling the range, cookie and toffee emerged as the personal favourite, instantly evoking a sense of childhood nostalgia. A close second was the saffron and apricot, which delivered a rich and wholesome experience, and the filter coffee which carried a warm, familiar appeal. Among the sorbets, the mango stood out with its bright, refreshing flavour.
Yura – Artisanal Scoops is at ITC Grand Chola, Guindy. Call on 9840486009. The range of artisanal gelatos and sorbets are available for dine-in, takeaway, and delivery via Swiggy and Zomato.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Hindu
2 hours ago
- The Hindu
On Vincent Van Gogh
Daily Quiz | On Vincent Van Gogh Copy link Email Facebook Twitter Telegram LinkedIn WhatsApp Reddit YOUR SCORE 0 /5 RETAKE THE QUIZ 1 / 5 | Van Gogh had famously cut off his ear. While there are different versions of what prompted this, several historians say an argument by a fellow painter led to the incident. Name the painter. DID YOU KNOW THE ANSWER? YES NO Answer : Paul Gauguin SHOW ANSWER 2 / 5 | Japanese auteur Akira Kurasawa paid homage to Van Gogh with a segment in his anthology. Name the segment and the anthology. DID YOU KNOW THE ANSWER? YES NO Answer : Crows, Dreams SHOW ANSWER 3 / 5 | Name the hand-painted animated feature that came out in 2017 as a homage to the artist. DID YOU KNOW THE ANSWER? YES NO Answer : Loving Vincent SHOW ANSWER 4 / 5 | Where was Van Gogh staying at while he painted Starry Nights, one of his most famous works? DID YOU KNOW THE ANSWER? YES NO Answer : Saint-Paul Asylum in Saint-Rémy-de-Provence SHOW ANSWER


NDTV
2 hours ago
- NDTV
This Iconic Paris Restaurant With 3 Michelin Stars Is Going Vegan
Arpege in Paris is now France's first three-Michelin-starred restaurant to go almost completely plant-based. Helmed by legendary Chef Alain Passard, this iconic restaurant recently decided to remove all animal products from its menu (except one). The new offerings will not contain any meat, fish or dairy. The only product of animal origin that will be used is honey from the Arpege's own beehives. This decision is an extension of the restaurant's shift towards plant-based dining, which began in the early 2000s when it dropped red meat from its menu. About Chef Alain Passard French Chef Alain Passard is among the most celebrated names in the culinary world. He has exerted significant influence on the development of French cuisine over the years. He demonstrated a dedicated interest in vegetable-centric food in the fine dining world as early as 2001. This has made him something of a pioneer in Paris's burgeoning vegetable-based culinary scene. He is renowned for his mastery of roasted dishes. One of his most famous signatures is "poulet au foin" (chicken cooked in hay). Passard's passion for nature has sparked Arpege's recent transformation into a predominantly plant-based restaurant. Passard has noted that the use of seasonal vegetables would lessen the environmental impact of the restaurant's activities. "Everything I was able to do with the animal will remain a wonderful memory," Passard told Reuters. "Today, I'm moving more towards a cuisine of emotion, a cuisine that I could describe as artistic. It's closer to painting and sewing... Today I'm a different chef," he added. More About Arpege L'Archestrate by Alain Senderens became Arpege when Chef Alain Passard bought it in 1986. Since then, it has become one of the most critically acclaimed dining destinations in Paris. Arpege achieved the coveted 3-Michelin-star status in 1996 and has retained it to date. The restaurant has a reputation for spotlighting vegetarian and vegan dishes. On the current menu are delicacies such as a "mosaic" of tomatoes, flamed aubergine with melon confit, and a distinctive combination of carrot, onion, shallot and cabbage. At present, the most expensive set menu costs 420 euros (approx. Rs 42,000). Before Arpege, the three-Michelin-starred Eleven Madison Park in New York had made headlines when it went fully vegan. This trailblazing restaurant is helmed by Chef Daniel Humm.


NDTV
2 hours ago
- NDTV
Mouni Roy Wrapped Her Week With A Delicious Indian Thali. Here's What Was On Her Plate
Mouni Roy is a self-confessed foodie, and she has once again taken to Instagram to share her latest culinary adventure. This time, her object of affection was a traditional Indian thali. Known for sharing her gourmet escapades with her followers, Mouni did not hold back as she offered a delightful glimpse into the local flavours served on her plate. In her latest Instagram post, the actress shared a beautifully laid-out table topped with an elaborate thali. The table was set with brass glasses, a condiment box and a bowl filled with oil. The thali itself was a feast for the senses. It comprised a variety of dishes served on a large round metal tray. The central portion held a generous serving of white rice, surrounded by several small bowls containing different curries, dals, chutneys and side dishes. The bowls included vegetable preparations, lentils, sukhi (dry) and gravy-based curries, raita and possibly some pickles. The setup showcased a traditional and hearty Indian meal experience with a variety of spices and ingredients. In the caption, Mouni wrote, "@amannagoshe made these in minutes coz Sunday & an early wrap x." Take a look: View this post on Instagram A post shared by mon (@imouniroy) The way to a person's heart is through good food, right? Ask Mouni Roy, and she would wholeheartedly agree. In another glimpse of her food diaries, the actress left us drooling by sharing a snap of the treats she enjoyed in Edinburgh. The image featured a grilled cheese casserole, served in a small round ceramic dish. It had a golden-brown, bubbly cheese top with some green herbs sprinkled across it, adding a fresh touch and colour contrast. The second dish on the table was some roasted green peppers, likely shishito peppers or a similar variety. Further in the post, Mouni was seen enjoying white rice with some kind of curry. A plate of French fries and a salad preparation was also part of her meal. View this post on Instagram A post shared by mon (@imouniroy) We can not wait to share more of Mouni Roy's foodie adventures.