The Telegraph
Saturday , August 18 , 2012
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Frozen yogurts — Strawberry with white chocolate chips, Coffee with dark chocolate chips, and Mango with fresh mango pieces — at Yogen Fruz. Picture by Anindya Shankar Ray

International frozen yogurt chain Yogen Fruz, established in 1986, mapped in India with two outlets — one in Calcutta and the other in Mumbai — on Thursday.

Located at JC-21, Sector III, Salt Lake (near AMRI, Salt Lake), here you get what you see. “The yogurt is made right in front of you, and you can add toppings of your choice. We are trying to give our customers a frozen treat, which is fancy, enjoyable and yet very healthy. Mothers wouldn’t worry if children want to have more than one cup!” said Carlos Campo, the vice-president of Yogen Fruz who was present at the unveiling.

Slurp up some of the yummy options like Mint Chocolate Chip, Chocolate Almond and Pina Colada. Special toppings include fresh fruits, nuts or choco chips.

A cup is best had with fresh fruits, so pile on the strawberries, blueberries and mango and lick your lips as the soft, smooth, creamy yogurt melts in your mouth! The best part? It’s low on fat and high on taste.

“Each Yogen Fruz yogurt serving aids digestion, supports the immune system and helps in better mineral absorption,” said Rishi Bajoria, who has bagged the master franchisee for Yogen Fruz, south and east India, in addition to his Subway stable.

Yogen Fruz has outlets in most Asian countries, like China, Thailand and Vietnam. “We are planning to open 100 stores in India gradually,” revealed Carlos. Calcutta is all set to get another store, in Bhowanipore, by next week. A Delhi outlet is also in the pipeline.

A cup of these frozen delights ranges between Rs 70 and Rs 300 (more for toppings). They come in small, medium and large sizes.

Quick bite with chef Kailash:

Five ingredients that are a must in Rajasthani cooking...
Spice, pickles, condiments, yogurt and kacher (a member of the cucumber family but smaller than the cucumber. In Rajasthan, it’s sun-dried and used in preparing dishes).

Chef’s pick from the menu...
Malai Ghewar and Mishri Kalakand.

An interesting accompaniment on the table...
Guava chutney. Not many people are familiar with it but the Madhavpur guavas are famous and we’ve made a chutney out of those guavas as an accompaniment.


ITC Sonar’s Eden Pavillion is celebrating the flavours of Marwar from August 17-31 with the Mharo Marwar food festival.

Alongside popular picks like Dal-bati-churma and Bajre Ki Roti, the menu includes dishes that might be new to you, like Bharwan Tarbooz Ki Subzi or Dana Methi Kishmis. Adding a pinch of patriotic flavour for I-Day month are Tricoloured papads as accompaniment.

The culinary handiwork has been undertaken by masterchef Kailash Maharaj, who had also cooked for Maharani Gayatri Devi when he worked in Taj Rambagh before moving to ITC Sonar in 2009. “The menu consists of dishes from rural Rajasthan. Every dish will be served in at least five different avatars over the course of the festival,” he said.

Dessert from the land of desert is a really rich affair — piping hot Jalebis with Rabri find a place beside Rajasthani Gehu Dalia Ka Sheera and Ghewar, a thick sweet that you wouldn’t usually get at this time of the year.

Available for dinner from 7pm to 11.45pm, a meal for two would cost you Rs 3,600 (taxes extra).