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Aam Rass Puri

Mango, Fried Bread, Coriander

I used to be a fussy eater growing up. During mango season in Maharashtra, a state in the western peninsula region of India, I outright refused to eat the fruit if it had even a hint of a bruise. My mum didn’t want to waste the mangoes, so she would puree them with sour cream, chill the mixture and serve it with hollow fried bread known as puri. In Hindi, the dish is called aam rass puri.

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Spiced Indian Tea

Black Tea, Ginger, Spices

People talk about “chai” all the time in India, but each household has a different blend. My dad is a tea fanatic and would call ahead on his way home from work to make sure a pot would be waiting for him when he walked in the door. He doesn’t like milk, and instead goes heavy on ginger, adding cardamom, star anise and cloves with just a dash of dairy for creaminess. This flavour would probably be too rich for him, but I love it!

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Guava, Lemon & Kashmiri Chilli Sorbet

Mango, Fried Bread, Coriander

All over India you’ll find amarood, or guava, sold by street vendors. They cut the fruit into wedges, rub it with lemon to add tang and stop oxidization and then sprinkle them with chilli and salt. This simple street food hits every single taste bud and is my nani’s (grandma’s) favourite thing to snack on. I hope this sorbet gives you a taste without having to leave your couch.

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Nabil Ansari

Mumbai-born Nabil Ansari is a Melbourne-based chef. 
Nabil’s love of cooking was ignited in his mother’s kitchen, where he helped prepare food for her catering business. Currently sous chef at Sunda (he previously worked at The European and The Hotel Windsor), Nabil has since come full circle, launching Ansari Indian Ice Cream out of necessity during COVID-19. Ansari takes Nabil’s memories of India and churns them into hand-made ice cream.