Creating the perfect recipe wasn’t easy, though. In 2010, when he whipped up cream cheese for the first time, it turned out to be “an utter failure”. Undeterred, he soldiered on. “I dug out some of my grandmother’s recipes and lapped up YouTube videos. Finally, I was on the right track.” Given the texture and consistency of his cheese, Kothavala says you can have it as a dip, slather it on bread, add it as salad dressing or even use it as pasta sauce. “This isn’t the processed hung curd  that masquerades as dip in the market. It’s unvarnished cheese made with milk and cream with natural flavours. So it’s immensely versatile,” he adds. The two new flavours-lemon and pepper, and cheddar, paprika and herbs-are aimed at the Jain community. “I didn’t want to leave them out because of their dietary restrictions. The paprika was a challenging flavour to nail.” Having tied up with a distributor, his cheese is now available in 50 locations in Mumbai. He hopes this time, his entrepreneurship idea works. “I think the hero ingredient in my cream cheese is love, and that’s what makes it special.”

Lemon and pepper

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The Taste Test
The cheddar, paprika and herbs is terrific and deliciously incorporates the flavours of ground spice without making it too pungent. We tried it over flatbread and were sold. The dill, onion and garlic, which Kothavala has nicknamed DOG, is fresh and complex. Each dip (to be consumed within 30 days) is a different experience, taste-wise. Over the two weeks that our tub stayed in the refrigerator, it became an indispensable accompaniment to the evening snack.

Order: www.parisparsi.com
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