Chef Mohammed Saleem Gafoor of Four Seasons Hotel Bengaluru Recreates Nostalgia with Alphonso Kesar Kulfi Recipe

At the heart of this summer-inspired creation is Chef Mohammed Saleem Gafoor, Pastry Chef, Four Seasons Hotel Bengaluru whose memories of growing up in Dehradun shape the essence of the dish.

Chef & Inspiration
- Chef Mohammed Saleem Gafoor, Pastry Chef at Four Seasons Bengaluru, draws on childhood memories from Dehradun.
- His nostalgia comes from mango orchards and enjoying kulfi with friends after school.

Signature Dish
- Alphonso Mango Saffron Kulfi — a dessert that blends tradition with luxury.
- Uses fresh Alphonso mango reduction to capture the fragrance of ripening mangoes.
- Flexible recipe: can substitute Kesar or Dasheri mangoes if Alphonso isn’t available.

Principal ingredients…
● 200 g. Milk full fat
● 200 g. Cream 35%
● 80 g. Condensed milk
● 50 g. Roasted pistachio
● ½ pinch Kashmiri Mongra Saffron
● 600 g. Alphonso Mango

Preparation…
● Simmer milk and cream for 10 minutes in slow heat. Remove from heat
● Add condensed milk, chopped roasted pistachio and half a pinch of saffron. Cover with
● cling film keep aside to get cold about 30 minutes.
● Make puree of fresh mango. Add it to milk mix. Mix well.
● Fill in mould and freeze it over night
● Serve with fresh mango and garnish with roasted nut.

Essence
This dish is more than a recipe — it’s a culinary memory capsule, recreating the aroma and joy of Indian summers through mango and saffron.