One of the most loved dessert in every season and mainly the summers. This is for the Kulfi Falooda fans in the house, so please stand up! We found you the finest places that have Kulfi Falooda in the city and few of them are totally out of the box, so you must visit!
The luxurious fine-dine restaurant inside Conrad is here to stay with all that good food and great desserts. One of them is surely the Kulfi Falooda that comes with Malai Pista Kulfi, topped with Chia Seeds, some Rose sherbet and a whole lot of Falooda. It is tasty, it is very well balanced, not too sweet, something that you will love and it will stay in your memory for a long time.
The simple and nicely done Kulfi Falooda here includes this Mava Kulfi that comes with Falooda on top and served with some Malai Rabdi on the side. If you thought the Kulfi and Falooda are not enough, you can dig into that rabdi to make things more interesting for your palate. A good load of nuts on top is always a great view to see.
The premium restaurant offers a great Falooda there can be. You can ask for some extra toppings like Rose Sherbet or anything else that you may be looking for. The Falooda and Kulfi duo here include a Kulfi made with Kesar and Pista and yellow coloured falooda adding to the nice look of it. It not only tastes good but even looks great.
The fine-dine restaurant inside the premium hotel surely makes a good kulfi and falooda. It is easy to be liked for sure as it comes with extra toppings of roasted nuts and chia seeds for that cooling effect on the palate. They also give some rabdi one the side that tastes nice and makes the dessert sweeter, if you like it that way, so it is in fact optional.
One of the densest and nicely made Kulfis in town paired with some fine Falooda, that is all you need after a nice meal. The kulfi is rather a little sweet but the Falooda sort of gets everything balanced. The portion size here is massive so you better be prepared to share the dessert.
Manish has been a Food Photographer, Stylist, Consultant and a Pastry Chef for a long time. His experiences with travel have inspired him to write about food, cultures, cuisines & experiences across the world. He has had his own E-Magazine in the past and some notable contributions to The Times Group and a few other publications. He is massively inspired by the Indian produce of Coffee & Theobroma Cacao, something that he loves to promote and talk more about.