Try diverse frozen Greek yoghurt flavours from this Bandra based cloud kitchen

Before ramen pasta and sushi became buzzwords for Mumbairsquos foodies there was a generation that grew up on rolls pattice kheema pao and the odd burger When Nicolo Morea popped up with his unique Crepe Station on Bandrarsquos Carter Road in 2003 it was among the cityrsquos early forays to experimental European street food before the cafeacute culture took overldquoThe idea was to create something new that did not exist in the market here mdash crepes We decided to keep it tidy peoplefriendly and let the food speak for itselfrdquo says the 47year old Morea The food spoke well and led to a successful chain of outlets across the cityThe many flavours of the frozen Greek yoghurtsNow the restaurateur who also set up The Elbow Room in Khar is busy with his latest focus mdash frozen Greek yoghurt This variation is an addition to his Greek yoghurts Gutsy that launched in 2023 ldquoThere are a few frozen yoghurt options but most of them are in softie forms We wanted to create something that you could receive at home while watching television or catching up with friendsrdquo he sharesCreated in collaboration with cofounders Adhuna Bhabani and Digambar Mayekar these frozen desserts come in multiple flavours Morea insists Greek yoghurt is different to the Indian dahi ldquoWe strain out most of the whey water in dahi This gives you a thicker more concentrated level of protein probiotics and antioxidantsrdquo he says The frozen yoghurt has a 60 to 40 per cent ratio of yoghurt to cream he addsAdhuna Bhabani and Digambar MayekarThis focus on health and the use of minimal ingredients for effect is a product of Morearsquos training at Les Roches International School of Hotel Management in Switzerland After his culinary education Morea also spent over a decade travelling and working in Europe ldquoThat was the turning point This was in 1990 when I went to Les Roches I saw how food can amazingly be paired in its simplicity and how you can use fewer items to create something specialrdquo he says One of his early memories of street food was wandering through postCold War Berlin and discovering the diversity of sausagesInterestingly he wasnrsquot inclined towards cooking while he was growing up Yet with Italian heritage on his fatherrsquos side and Indian cooking on his motherrsquos food was bound to have a strong influence His return to India coincided with a changing world ldquoA lot of people returned after studying and working abroad Their experiences of eating at cafes shaped the way we look at foodrdquo he points outBlack sesame and Left The mango passionfruit frozen yoghurt was a popular pick PicsDevanshi DoshiSo what does he make of the cityrsquos food habits today ldquoThis is what Mumbai is about with its diversity of Indian cuisine Having said that there are a lot of nonIndian cafeacutes serving diverse fare It is not just that the front of the house looks superb Now you have young innovative players putting in work and ideas into their creations It is a very competitive marketrdquo Morea observesWhile the foodie in him rejoices he also has an eye on health ldquoIf we can bring about a little change to desserts with our range using no preservatives I will be happy Yoghurt is great for the gut and a great gut equals better mental healthrdquo he concludesAT Gutsy Greek YoghurtLOG ON TO Zomato Swiggy and ThriveCALL 9076202022TASTE TEST Healthy and lightWe decided to try the frozen treat as part of our postlunch meal on a work day The delivery is efficient but a little delayed owing to rains As we opened the packaging we liked that the bottles were neatly labelled Compact and sealed they manage to retain the frozen yoghurts in condition till consumptionAcai berry and miso caramelWe pick from four flavours mdash Acai berry black sesame mango passionfruit and miso caramel While they are wellpacked the absence of any added preservatives comes with a short shelf life We notice this as the yoghurts begin to liquefy soon after the seals are opened The texture is much like a froyo without the frothy creamy layerThis does not affect the taste While the acai berry has the familiar sweetness it is the miso caramel with its lingering aftertaste that stands out A choice for the outlier is black sesame If you prefer a subtle yet distinct flavour this one leaves a mark The mango passionfruit is understandably a popular choice among the team with its explosion of tang and sweetness It could easily become a house party favouriteThe frozen yoghurts are easy on the palate and the stomach There is no heaviness of a postdessert binge which bodes well for sweettoothed souls like this writer