They produce two tonnes of aamras at the factory every hour

“We began with a small 100 sq feet store in Fort, and now own a 4,000 sq ft factory in Tardeo and two retail shops, one in each location,” beams Hemant. “We mainly sell in bulk to wedding caterers. The retail shops are for customers who continue to enjoy our ice creams and aamras.” However, it is not feasible for a wholesaler to sell ice cream in scoops. Hence, they sell only party and family packs. While seasonal mango and strawberry ice creams are bestsellers, they are also known for their basundi, a winter favourite, and shahi gulab ice cream. “There’s a lot of competition,” he admits, adding that they remain a name to reckon with when it comes to good-quality aamras. “By the end of the three-month season, we sell it in tonnes not only in India but across the world like the US, Hong Kong and Israel, among other places.” A matter of pride for the 56-year-old co-owner is that, of the many celebrity weddings that served their products, Jackie Shroff’s wedding was one. 

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His parting note explains the secret to their success for over nine decades, “Never compromise on quality, even if it means having to sell at a higher price. Consumers always recognise good quality and eventually come around.”

AT Jyoti Sales Corporation, 96, Road number 34, Tardeo. 
TIME 8 am to 8 pm 
CALL 9821023023

The Review

Peru shrikhand; (right) magic malai ice cream 

We visit the Tardeo outlet on a hot Saturday morning. While most of the locality kick-starts its day after 12 pm, this shop starts attracting customers since 
8 am. We ask for a scoop of magic malai ice cream only to learn that they sell it in party packs. On the recommendation of a few customers, we buy half a kg of hapus aamras (Rs 180), magic malai ice cream (Rs 200) and peru shrikhand (Rs 200). The items are chilled, almost frozen. The staffer explains, “We have customers from as far as Virar and Thane; and given the high temperatures, chilling the products ensures that they survive the journey.” The malai ice cream is crunchy and creamy, like a homemade version. To test the veracity of his statement, we carry shrikhand and aamras to the mid-day newsroom in Kalanagar and taste it by evening. The aamras stays fresh and thick, while the peru shrikhand — which was supposed to be firm and gooey, turns into a thick liquid after being exposed to room temperature. The taste, nonetheless, remains uncompromised.