Bengaluru’s scorching summer has everyone craving icy indulgence. The city’s dessert scene is a rich mix of nostalgic favourites and inventive newcomers, where the classics still shine, and bold new flavours take centre stage. From smoky scoops to fruity swirls, we asked chefs and pastry pros where they’re chilling out now.
A Treat Worth Every Rupee
Chef and author Dr Avin Thaliath recalls his earliest big splurge: post-internship, he and friends feasted on biryani at Empire, then shared a wild, topping-heavy sundae at Gudbud, Koramangala. Today, he swears by Corner House’s iconic Death by Chocolate and LICK’s innovative offerings like Smoked Chocolate and Mango Tres Leches. Milano’s Queen of Parma and Apsara’s Trippy Targola also earn his vote.
Blending Old-School With New-Wave
Pastry chef Diya Muralishankar grew up in Namma Bengaluru and fondly remembers five-rupee Fruit Chill tubes at school. Though her family skipped the DBC craze, she still loves Corner House’s Apple Crumble. She now finds joy in flavour-forward brands like Ulo (Indiranagar), where combos like corn and blueberry shine. Cream Stone’s anti-griddle magic and LICK’s avant-garde Avocado Toast scoop keep her inspired.
Tasting For The Menu
Former Oberoi pastry chef Sangeet Panwar went on a dessert deep-dive to shape new hotel menus. Milano’s gelato stood out during his city research, while Wabi Sabi’s Wasabi-Cointreau blend spiced things up. Lavonne’s Late Night Scoops wowed him, but it’s LICK’s frozen finesse that he still rates as Bengaluru’s best.
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