How This Parlour is Creating Ice Creams using Liquid Nitrogen

Short Description
In conversation with Restaurant India, Udit Khaitan, Owner, Get Desserted talks about his love for desserts and the passion towards catering to people.
  • Shahram Warsi
Restaurant India

The journey for Get Desserted started right after Khaitan completed his college. He started doing his own R&D which almost took him an entire year. From the time he established his first venture in Chandigarh in October 2014, there was no looking back for him after that. Excerpts from the interview:

How did the idea of establishing your own venture  come to you?

I always wanted to start something of my own since college, tried few small ventures as well. Then while studying in the US, I saw this idea of making live ice creams using liquid nitrogen which tasted really good.  After much research, I got to know that no other place is making this. This motivated me to start this concept in India.

When did you realize that there is something for you in the food industry? What inspired you?

The idea itself inspired me. It looked very fascinating like a subway for your ice creams. You can customize all your flavours and you’re making it fresh in front of the customers.

What’s the idea behind naming it as Get Desserted?

The idea was not just to restrict ourselves to a specific dessert, but I wanted to serve  a variant kind of desserts, hence I chose a very generic name. Get Desserted, according to me is a very catchy name and straight away tells you, you are going to get  desserts once you go inside.

What are the design elements that popped up in your mind while setting up your venture?

I am from a business background, so I was more focused towards the time and motion study for the employees.  With that was sorted, then I wanted the customers to get a feel  of the place serving live desserts. So we kept really light and bright colors to give the place a positive vibe.

How do you see the trend of  F&B industry changing with time?

I see nowadays people are mostly opting for fusion food and QSR. Standard products are slowly dying out. People are doing a lot of experiments with their menu and its working. People in India also have become really aware about the products and ingredients and are able to distinguish between good quality products in the market.

The menu looks as if it has a variety of things to offer. Tell us something about it.

I always wanted to create a vast menu which would satisfy everyone’s sweet cravings. We serve healthy desserts like yoghurts, sorbets, and smoothies which you can consume every day without feeling any guilt and  also waffles, pancakes, shakes, brownies, cold coffees and ice cream. We have a lot of unique flavours in ice cream like motichur ladoo, gulab jamun etc. Even in shakes, we have variants like pan shake and bubblegum shake. We also have red velvet pancake and waffles.

Where do you see your venture in the next few years to come and what can be expected more from you?

We are in expansion mode right now, primarily targeting North India. But by next year I want to take it to South as well and make it a pan India brand.

What is the uniqueness of Get Desserted?

We do all our desserts fresh and live in front of the customers. It’s more like an experience for them to see everything being made. Our unique flavours are also a big plus point.

What are your expansion plans?

Expansion plans is through franchise model. I waited for 3 years to expand and now I feel it’s the right time to do it.

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“Wanted to satisfy Everyone’s Sweet Craving”
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