In a quiet corner of Pune, a culinary revolution is being churned out, one small batch at a time. Amaary Artifrost, an experimental ice cream studio operating as a cloud kitchen, is challenging conventional dessert norms with its wildly inventive and completely organic frozen creations.
The Vision Behind the Unusual Scoops
Founded by 27-year-old Aarya Nagarkatti, Amaary Artifrost is built on a foundation of purity and innovation. The facility, located near Pingale Wasti and run by a compact team of five, is dedicated to handcrafted, limited batch production. Nagarkatti, a graduate in Hospitality and Business Management from Bengaluru's Christ University, leverages six years of practical experience from internships across Pune, Bengaluru, and Goa.
His philosophy is clear: 100 per cent organic, locally sourced ingredients, with a strict ban on preservatives, artificial colours, and chemical additives. This commitment to natural goodness allows the ice cream to achieve a six-month shelf life through controlled freezing alone. "We make just enough, learning the products’ limits over time," Nagarkatti explains, emphasising freshness over mass production.
A Menu of Daring Flavour Experiments
The menu at Amaary Artifrost reads like a gastronomer's dream journal, where Indian tradition shakes hands with global inspiration. It features an audacious lineup that includes jamun sorbet, plum rum caramel, jaggery-coconut caramel, almond rocky road, apple cinnamon crumble, and blueberry dream cake. Seasonal specials like basundi ice cream further root the offerings in local palate.
However, the undisputed signature creation is the buttermilk-peach ice cream. This flavour is not just a quirky combination; it represents three months of dedicated research and development. Nagarkatti aimed to translate the savoury tang of buttermilk into a dessert without compromising its character or that of the peach.
The solution was meticulous: an in-house buttermilk base was formulated, carefully balancing sweetness against natural tanginess. Into this, a freshly made peach jam is hand-swirled. The inspiration, Nagarkatti reveals, came from reimagining the classic Maharashtrian shreekhand, traditionally paired with fruit, for the frozen dessert medium.
Future Infusions and Customer-Centric Approach
The success of the buttermilk-peach experiment has opened the door to more adventurous territory: alcohol-infused ice creams. Currently in development are flavours like whisky-chocolate, pineapple-gin sorbet, black grape-red wine, and strawberry cream cheese-vodka. These await necessary licenses, with a potential launch targeted for summer 2025.
The studio also caters to diverse dietary needs, offering custom vegan, dairy-free, lactose-intolerant, and sugar-free versions using alternatives like monk fruit and stevia. Customer response has been overwhelmingly positive, with a 90 per cent rate of returning patrons. Sales champions rotate; for instance, the plum rum caramel flavour dominated December sales and continues to be a strong favourite.
For now, Amaary Artifrost operates primarily as a cloud kitchen, with one limited-access outlet in Koregaon Park Annexe. Nagarkatti rates the operation's local integration—from suppliers and ingredients to staff and delivery—at eight out of 10. The menu remains a living document, constantly evolving through experimentation and direct customer feedback, proving that in Pune, the future of ice cream is both boldly experimental and respectfully organic.
