Taj ice cream parlour: Madhubala's favourite ice cream spot still runs today and follows a 138-year-old secret technique for the recipe

Located away in Mumbai's bustling lanes, some treasures are just timeless, serving joy one scoop at a time -and quite literally!Bhendi Bazaar's charm lies in a family-run gem that has been making pure delight since the late 1800s, drawing everyone from locals to celebrities across eras. It's the kind of place that turns a regular dessert run into a nostalgic adventure, made even more special because it was legendary actress Madhubala’s favourite ice cream spot.Taj Ice Cream, situated near Crawford Market in Bhendi Bazaar, has been making treats since 1887. It was started by Valilji Jalaji from Kutch, Gujarat. He began with fruit chunks like pineapple, grapefruit, and chikoo mixed in milk and dates, chilled in clay pots for traders, which was a hit before ice was common. When ice became affordable, Jalaji turned it into creamy ice cream, a tradition now upheld by sixth-generation owner Aamir Icecreamwala and his dad, Hatim.“The original menu was bite-sized pieces of pineapple, grapefruit, and chikoo mixed in milk and dates and served cold in clay pots,” Aamir told The Better India. “I see it as fate. In my grandfather’s generation, he was the brother chosen to continue the venture. Similarly, in my father’s generation, out of five brothers, he was the one who continued it.”Hand-churning in wooden barrels with a copper 'sancha' canister from Jalaji's era is their secret technique, without any machines, preservatives, colours, or softeners—just milk, sugar, and fresh fruit. Each batch takes hours for that signature creamy texture, with 16 flavours like Alphonso mango, custard apple, strawberry, pineapple, chikoo, and the best-seller, mixed fruit.“We still abide by the same technique that Jalaji introduced,” Aamir explained in the same report. “Ice creams are manufactured in wooden barrels and hand-churned to give it the creamy texture.The fruit mixed with cream is then poured into a ‘sancha’ or a copper canister, which is from Jalaji’s time, making not only our recipe a legendary one but also our technique.” “Don’t go by my word,” he adds, “taste to believe.” They sell about 500 kg monthly, priced from Rs 80 per cup to Rs 700–1000 per kg.Stars like Madhubala ordered frequently, raving about it, while Johnny Walker and Farooq Abdullah visited too. Fans from Kuwait, London, and Paris fly in for takeaways