Small-batch gelato · since 2014
Scooped from
the clouds.
Gelato churned slow every morning from whole milk, real fruit and nothing you can't pronounce. Light as a cloud — nuvola is italian for cloud.
Build your cone
Triple · ₹450
Build your cone
Triple · ₹450
Anatomy of a cone
Five layers.
Zero shortcuts.
Every part of your cone is made under our roof — from the batter we bake at dawn to the cherries we candy for nine days.
- 0
- palm oil, colourings or premixes
- 24h
- from fresh milk to your cone
- 38
- flavours rotating through the year
- Amarena cherry, candied nine days in syrup
- Cioccolato 70%, single-origin Ecuador cacao
- Fragola di Bosco, wild strawberries picked ripe
- Pistacchio di Bronte, stone-ground Sicilian nuts
- Waffle cone, baked at 7 am and rolled warm
Signature flavours01 / 05
Pistachio
Pistacchio di Bronte
Slow-roasted Sicilian pistachios ground into a paste each morning, finished with a whisper of sea salt.
Sourced from
Bronte, Sicily
Scoop
₹220
The craft
Churned slow,
served soft.
- 01
Cook the base
12 hWhole milk, cream and cane sugar, gently pasteurised at 85 °C and rested for twelve hours.
- 02
Churn it slow
−8 °COur Italian batch freezers turn at half speed, folding in less air for a denser scoop.
- 03
Serve it soft
−12 °CHeld at a warmer temperature than ice cream, so it melts on your tongue, not in your hand.
Visit the parlour
Come say
ciao.
Your cone — Chocolate, Strawberry, Pistachio — is ready when you are.
Open daily
- Mon – Thu
- 12 pm – 10 pm
- Fri – Sat
- 11 am – midnight
- Sunday
- 11 am – 10 pm