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Photo courtesy by Babu Ji
Kulfi is a classic Indian treat that every New Yorker should try at least once. You may ask, “What is that?” It is a frozen dairy dessert that can be found at Indian grocers and at various restaurants such as Junoon and Tamarind. And if you are familiar it, you already know that it is sweet and delicious.
A cardamom and pistachio version of Kulfi is being made at the recently opened Babu Ji, located in Alphabet City by way of Melbourne, and is definitely a cold treat that you will want to have again and again to beat the heat all summer long.
Jessi and Jennifer Singh, the team who created the two acclaimed restaurants, Horn Please and Dhaba at the Mill (sold in 2013) have chosen St Kilda’s statement George Building to open Babu Ji. The food at Babu Ji is something they describe as simple yet special, being made from quality products and cooked intently. The menu includes Indian street food, classic and not-so-classic curries, naan, and other surprises from the tandoor. And of course we can’t forget the dessert; their homemade Kulfi ice-cream!
Although, the process is very time consuming; time is what makes this dessert so special. The entire process takes almost an entire day.
The finished product has a texture more like chewy mochi than a silky soft-serve ice-cream. It’s smooth, dense, intensely creamy and aromatic. It will definitely be a treat that will leave an imprint in your mind and palate. There is only one flavor available for now, but eventually the restaurant plans to offer a clove-and-ginger-charged chai and maybe local fruit flavors as well.
Babu Ji is located at 175 Avenue B at East 11th St. The hours are Sunday-Tuesday 5pm-9pm, closed Wednesdays. Thursday-Saturday open 5pm-late. For more information patrons can visit their website or call 212-951-1082.
by-Albany Reed