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Baker Anirban Chanda brings Indian nostalgia and innovation to the table with recipes like Masala Chai Ice Cream, Patali Gur Ice Cream, and spiced shortbread
A current contestant on The Great Australian Bake Off, Anirban weaves his Indian heritage and storytelling into every creation where nostalgia meets innovation.
Anirban Chanda, baker and owner of Another Whisk, reimagines classic bakes with bold Indian spices and native Australian flavours. A current contestant on The Great Australian Bake Off, Anirban weaves his Indian heritage and storytelling into every creation where nostalgia meets innovation.
Masala Chai Ice Cream
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Think chai is just tea with spices? Think again! Originating as an Ayurvedic potion (no tea leaves, just spices) over 1,000 years ago, masala chai later evolved into India’s beloved brew under the British Raj and the chaiwalas who made it part of everyday life. Today, it’s a global comfort drink and now, a creamy frozen delight.
Here, fragrant black tea is infused with cardamom’s citrusy sweetness and fennel’s gentle licorice depth, creating an ice cream that tastes like a perfect cup of chai in every spoonful.
Ingredients (makes 1.5 L):
3 cups half-and-half (half milk, half cream)
2 cups caster sugar
1 vanilla bean (or 1 tsp extract)
9 large egg yolks
3 cups heavy cream
4 tbsp black tea leaves
3 cardamom pods, lightly crushed
2 tsp fennel seeds
Method:
Infuse: Heat half-and-half with sugar, tea, cardamom, fennel, and vanilla until fragrant (do not boil). Strain.
Temper yolks: Whisk yolks until pale; slowly whisk in hot mixture.
Cook custard: Return to pan, stir until thick enough to coat a spoon (82–84°C).
Chill: Strain, stir in cream, and refrigerate 4+ hours (or overnight).
Churn & freeze: Process in an ice-cream machine, then freeze 8 hours before serving.
Tip: Without a machine, freeze and stir every 30–45 min to break ice crystals, though texture may differ.
Patali Gur Ice Cream
Patali Gur, Bengal’s iconic date palm jaggery, carries the essence of winter in its deep caramel sweetness. Traditionally stirred into payesh (rice pudding) or sandesh, it’s a flavour of nostalgia, earthy, warm, and irresistible.
In this ice cream, Patali Gur shines through creamy custard, transforming every spoonful into comfort with a caramel-earthy depth.
Ingredients (makes ~1.5 L):
3 cups half-and-half (half milk, half cream)
450–480 g grated Patali Gur
1 vanilla bean (or 1 tsp extract)
9 large egg yolks
3 cups heavy cream
Method:
Infuse: Heat half-and-half with vanilla until warm (don’t boil).
Temper yolks: Whisk yolks, gradually add hot mixture.
Cook custard: Stir over low heat until thick (82–84°C).
Mix & chill: Strain onto grated gur, stir until dissolved, add cream, and refrigerate 4+ hours.
Churn & freeze: Process in an ice-cream machine, then freeze 8 hours before serving.
Classic Shortbread
Simple, buttery, and endlessly adaptable, this shortbread is the perfect canvas for flavour play. Keep it plain for a melt-in-your-mouth biscuit, or infuse with citrus, spices, herbs, or even chilli for a kick.
Ingredients:
150 g unsalted butter, softened
70 g caster sugar
230 g cake/biscuit flour
Pinch of salt
Method:
Prep: Preheat oven to 160°C fan (170°C conventional). Line a tray.
Cream: Beat butter and sugar until pale and fluffy.
Mix: Add sifted flour + salt. Fold in flavourings if using.
Shape: Roll to 1 cm thickness, cut into rounds, bars, or fingers.
Bake: 12–13 min until edges are pale golden. Cool completely.
Flavour Ideas:
Citrus: lemon or orange zest
Spices: cinnamon, cardamom, ginger
Herbs & teas: rosemary, lemon myrtle, matcha
Heat: a pinch of chilli powder
About the Author
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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