Pabrai’s Fresh & Naturelle Ice Creams is a premium ice cream brand dedicated to crafting 100% natural, artisanal ice creams. With over 15 years of experience, Pabrai’s offers a diverse range of flavors, including Fresh Fruit, Indian, Spice, Sorbet, Sundaes, Super Premium, Sugar-Free, Exotic, and Offbeat varieties.
Some of their featured products include the Nalen Gur Ice Cream, Chocolate Hazelnut Ice Cream, and Natural Vanilla Fun Milk Shake.
Pabrai’s has expanded its presence across multiple cities in India, with locations in Kolkata, Kalyani, Siliguri, Indore, Mumbai, Bhubaneswar, Bangalore, Chennai, Habra, Dhanbad, Gujarat (Ahmedabad), Gurgaon, Hyderabad, and Delhi. In Delhi, they have outlets in South Delhi and Dwarka.
In an exclusive conversation with The Interview World, Anuvrat Pabrai, Designated Partner, Pabrai’s, elaborates on his journey as a key player in the Indian ice cream industry, highlights the varieties of ice creams his company offers, shares insights into production capacity, underlines his plan for retail expansion. Here are the key takeaways from his compelling conversation.
Q: Can you take us through your journey in the ice cream industry — how it all began, the key milestones, and what continues to inspire you in this space?
A: I began my journey in 1985, launching a small ice cream parlour named Tulika’s in Calcutta—just 300 square feet of space and a dream. We initially retailed Kwality ice creams under our own brand, Tulika’s—named after my wife. Within six months, we had become the largest Kwality ice cream retailer in Eastern India. The response was overwhelming. Three cash registers rang non-stop, and queues of 15 to 20 people at each counter became the norm. The buzz was palpable.
But success came with resistance. Kwality’s management soon objected to our use of the Tulika’s brand alongside theirs. They argued that as mere retailers, we had no right to build a parallel brand. When they saw Tulika’s gaining traction, they retaliated—by throttling our supply chain. That moment was pivotal. I realized we couldn’t build a future on someone else’s foundation.
So, we pivoted. I hired a dairy technologist from Nirula’s, and together, we set up a small manufacturing unit. Initially, we made ice cream only for our parlour, but word spread fast. People loved what we were creating. I was just 23 or 24 then, learning on the go, growing slowly but surely. To meet the rising demand, we imported a small Italian freezer. Growth became organic—demand drove expansion.
By 1998, we took a leap and established a full-fledged Italian plant with a capacity of 2 million litres. Around the same time, Metro reduced prices by 20%. That wiped out our topline. We had bank loans to repay, but revenues collapsed. Then came labor unrest. The CPM-backed union resisted all our efforts to reduce expenses like bonus. We were bleeding and chaos followed.
By 2008, the situation turned violent. We had no choice but to shut down the factory.
But adversity sparked reinvention.
We knew how to make ice cream. So, we decided to create something unique—products no one else dared to try. That’s when we pioneered natural ice creams. Our first standout flavor? Nalen Gur. We operated from a rented old factory. Despite the baggage—outstanding loans, personal guarantees, and legal overhangs—we pressed on. We acquired a new company, rebooted the business in 2008, and we branded it Pabrai’s Fresh & Naturelle Ice Creams.
This time, we struck gold.
Our natural ice creams found instant acceptance. Customers lined up again. Soon, India’s top hotels—Taj Hotels, Hyatt, Marriott, Park Hotel, Mainland China—featured our offerings. Over 500 restaurants and the country’s best caterers served our ice creams at elite weddings and high-profile events. If you attended a top industrialist’s wedding, chances are, our ice cream was on the menu.
We branded it Pabrai’s Natural Ice Creams. Pabrai is our family name—rare and deeply rooted. Only about 30 people globally carry this surname, all of whom are our relatives.
That’s our story—from a humble 300-square-foot parlour to becoming a beloved name in India’s finest dining circles.
Q: How extensive is your range of ice cream varieties, and what would you say are the unique selling points that set your brand apart in the market?
A: We offer an extensive range of 60 to 65 distinct ice cream varieties. What sets us apart is our unwavering commitment to purity. We use no artificial essences and no synthetic colors—ever. Instead, we craft each flavor from fresh, handpicked fruits and 100% natural ingredients, including sugar, cream, essence, and even color.
As a result, those who taste our ice creams immediately notice the difference. The flavor is richer. The experience, unmistakably real. Unlike mass-produced alternatives, our creations embody authenticity—true to the legacy of Pabrai’s. Every bite preserves the original essence that defines our brand. To meet this momentum, we have set up a new factory with a capacity of 60 lakh litres per annum, which can be esasily increased to 75 lakh litres.
Q: Could you share insights into your current production capacity and how it aligns with growing market demand?
A: Currently, we produce approximately 2.5 lakh litres of ice cream each month. While our plant operates on a modest scale, we don’t see that as a limitation—we see it as a launchpad. With clear intent and strategic planning, we are now gearing up to expand our capacity. The goal is bold yet simple: to transform Pabrai’s into a truly national ice cream brand, recognized and relished across India.
Q: Apart from manufacturing, are you also involved in the retail side of the ice cream business?
A: We currently operate 50 franchise stores across 13 cities in India. Our presence spans major urban centers including Kolkata, Delhi, Bengaluru, Mumbai, Chennai, Bhubaneswar, and Siliguri. This growing footprint reflects the rising demand for our ice creams nationwide.
However, to meet this momentum, we must scale our production. At present, we face capacity constraints. That’s why we’re setting up a new factory, scheduled to launch this September. With this expansion, we aim to surpass our current monthly capacity of 2.5 lakh litres and unlock the next phase of growth for Pabrai’s.
Q: What is Pabrai’s best-selling ice cream, and why do you think it resonates so well with consumers?
A: Nalen Gur ice cream stands as our most iconic and best-selling flavour. Its rich, nostalgic taste captures the essence of Bengal. Ask any Bengali in Kolkata, and they’ll instantly recognize its distinct flavour profile—unmistakably authentic and deeply cherished.
