A Capitol Hill entrepreneur is about to launch a new company that might just start the next Seattle dessert craze. Kanchan Chitaley says she’ll be ready to start production in August of Sacred Cow Kulfi. Get ready for “authentic Indian ice cream.”

Chitaley tells CHS that kulfi has little in common with regular ice cream. “Unlike traditional ice cream, our product is not air whipped and is served on a stick,” Chitaley said. “It’s also the lowest percent butter fat allowed for ice creams, though it remains creamy and satisfying.”

Here are a few example flavors from sacredcowkulfi.com:

Mango!
My father taught me many things. After, “look both ways before crossing the street,” was “all mangos are NOT alike!” He was right! The mango-liciousness of the Alphonso mango cannot be beat! We are careful to use only Alphonso mangos in our kulfi. The authentic flavor will transport you straight to India!

Cardamom-Pistachio!
Turns out, real pistachios do NOT come in neon red or green shells. We use only the finest pistas, wrapped in their natural tan shells. We also add a pinch of Indian spice to make our pistachio kulfi twice as nice!

Saffron-Almond!
Did you know that saffron, hand-picked from the crocus flower, is the world’s most expensive spice by weight? We think the golden color and luscious fragrance it gives our saffron-almond kulfi makes it worth more than it’s weight in gold!

OK! We’ll eat it!

The Belmont Ave resident and a researcher in the Urology department at UW says that once production begins toward the end of summer, Sacred Cow will be available at specialty shops and local restaurants. Chitaley says she is also planning a mobile cart or a truck to bring kulfi to the masses. No word, yet, on a Capitol Hill shop. First things, first. 

“I grew up enjoying the foods of India, and have always been an ice cream addict,” Chitaley tells us. “Sacred Cow Kulfi enables me to share one of my passions with Seattle, and I couldn’t be more excited.”

You can learn more at http://www.sacredcowkulfi.com/