Seasonal Flavours: What We Serve and When

A permanent menu is easier to run and easier to market. We keep a rotating one anyway, because fruit does not care about either of those things.

The permanent wall

These do not leave, because they do not depend on a harvest.

• Original Tart — the signature base.
• Belgian Chocolate
• Madagascar Vanilla
• Salted Caramel
• Cookies & Cream
• Coconut Cream — our dairy-free option, available year-round.

Summer: March to June

The busiest and best season for fruit.

• Alphonso Mango — arrives late February, leaves around June with the Konkan harvest.
• Green Apple Tart — sharp and refreshing when the heat is at its worst.
• Rose Falooda — peaks in summer, when rose and gulkand belong.

Monsoon: July to September

Fruit availability narrows and appetite shifts towards richer things.

• Lychee Litchi — a short, delicate window.
• Dark Coffee — monsoon afternoons are made for it.
• Pistachio Kulfi — warmer, spiced, comforting.

Winter and festival season: October to February

Richer, more traditional, aligned with the festival calendar.

• Paan Shots — peaks around Diwali, when paan is on everybody’s mind.
• Mixed Berry Swirl — berries are at their best in Indian winter.
• Strawberry Fields — genuinely seasonal, since Mahabaleshwar strawberries arrive in winter.
• Blueberry Bliss

The guest tap

One lever rotates monthly with something we are testing. Some of them earn a permanent place; most do not, which is rather the point. If you want to know what is on it, ask us on WhatsApp or watch Instagram.

Why we do it this way

Seasonality is not a marketing device for us. It is a consequence of using real fruit, which means the calendar is set by harvests rather than by a planning meeting.

There is a side benefit we did not anticipate. A flavour that is always there stops being noticed. A flavour that returns each year gets waited for, and that anticipation turns out to be a genuine part of how people enjoy it.