Bellaria - Your VI(s)SA to the world of Icecreams

 Bellaria  

- by Avanthi Vissa

The name board outside (best i could get with Iphone without flash)

At the entrance of the petite shop 

(Bella- beautiful, aria - expressive melody, but it means desserts in Latino) is how I would to describe the way Avanthi explained about her concept ICEcreams @ a CFG unofficial meet. It impressed me so much that I jumped out of my seat and wanted to try it. 

One fine evening, after the movie Life of Pi with my friend, we decided to go see the life(cycle) of ICEcream - which goes from mixing all the ingredients, freezing in minutes, to the melting into your mouth...

Ambiance: Bellaria - need more area
Tucked to the corner of the In-gate of Park Sheraton hotel on Chamiers road next to the N2H shop there is hardly any space to park and with inside seating for 4 -6 people max.

 The icecream making counter

 Order being noted down on the colorful wall

Menu: They have numerous ways you can customize your ICEcream right from the choice of milk, sugars, flavors and toppings. They also have options for lactose intolerant (replacing with soy milk) and sugar-free options for health-conscious and diabetics

She went for a Coffee mint and me for the love of berries wanted to try the 3 berries. Unfortunately Cranberries weren't available so had to settle for blueberries and strawberries. The fruits were blended along with sugar (I asked only for half sugar) and full fat milk. This comes to almost a smoothie consistency because of the bulk the fruit generates. This is then poured on a freezing pan and within seconds the smoothie transforms into cold ICEcream. This is then scrapped-off of the pan, patted and helped into the dollop scoop and then transferred into a cup. here is where you get to choose your toppings - I went for some cashews and almonds

 Strawberries box being opened to go into my ICEcream

 The scrape, scoop, to dollop tools

 This happened within a few seconds - The whole process of making an ICEcream takes about 3 minutes 

Looking at the whole process happening in front of your eyes, you are sure to think that the same can be replicated at home but the machinery is what makes all the difference is what I am told by Avanthi and her hubby who joined us there.

We had a hearty conversation over ICEcream for a good amount of time.. reviewing it and also understanding all the nuances of this art and how they went through those teething troubles before setting this up. Kudos for your perseverance to have stood all those struggles and come up with a concept which is here to stay. Customization is a sure-shot way to success be it Pizzeria or Bellaria

 Choco-mint first serve to be tasted

 The first spoon of frozen delicacy

 Their timings to plan and avoid any disappointments

 Writing on the wall for this innovative concept that has won many hearts

You also get to taste some goodie cupcakes from Adoniya.

Happy customers!!! KnS - Kiran & Sandhya

Verdict: The coffee mint was milder on coffee and stronger on mint - was told the real mint leaves would have made all the difference - I dislike coffee so I leave it at that. The berry-merry (my naming) was yumm with fresh fruits but strawberry sourness was dominating (I should have gone for the full sugar - its always better to leave the original recipe as is) and would have preferred boiled milk than fresh as I could smell milk more. Count the number of "ICE" in this blog and that's what I would give as a rating out of 10.

The pricing is vfm ranging from 60 - 200 for approx. 1.5 scoops of icecream

Address: The easiest would be to say next to in-gate of Park Shereton Hotel on Chamiers Road, Alwarpet or opp. Amma Nanna store. www.bellaria.in

Bellaria - They specialice, customice, to tantalice your taste buds
 Vissing you all the success and hope you churn out more n more of this !!