: She Quit Wall Street To Create 15 ‘Desi’, Crunchy Vegan Ice Cream Flavours #IndiaNEWS #Entrepreneurs Swirls of sugary, sweet cotton candy ice cream invoke childhood memories of shopping sprees

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Posted in: #IndiaNEWS #Entrepreneurs

She Quit Wall Street To Create 15 ‘Desi’, Crunchy Vegan Ice Cream Flavours #IndiaNEWS #Entrepreneurs
Swirls of sugary, sweet cotton candy ice cream invoke childhood memories of shopping sprees with the family, ending with a treat of bright pink and wispy thin budhiya ke baal (cotton candy). A fudgy, gooey ice cream provides a surprising salty kick, alongside echoes of a plate of perfectly seasoned nachos and ridiculously thick cheese, a crucial component to almost every movie goer’s cinematic experience in the theatre.
At Papacream, almost every flavour exists to summon reminders of years gone by in the form of a wholesome tub of rich ice cream. It’s the brainchild of 33-year-old Tanvi Chowdhri, a Mumbai resident who left behind an illustrious career in New York to start from scratch and follow her passion.
Tanvi left her job in the US to start selling vegan ice creams (Image: Tanvi Chowdhri)
Comfort in a tub of ice cream
Tanvi’s childhood was spent in Kolkata in a family that thoroughly enjoyed eating together. “We travelled a lot, and one thing that was always on the agenda was to try out local cuisine of whatever region we were visiting,� she recalls in conversation with The Better India. “Food was always an important part of our household, and we were always looking forward to the next nice meal we were going to have. Meanwhile, living in Kolkata, I developed a natural sweet tooth. We’re all hearty dessert people in my family. �
For college, Tanvi headed to the US to pursue a degree in mechanical engineering from Carnegie Mellon University, and eventually began working for a financial company on Wall Street. Her love for food, having not dampened with age, followed her all the way to New York. She embarked on a continuous quest to try whatever delicacy spoke to her.
“As time passed, it only became clearer to me that I wanted to pursue a career in culinary arts. I was sure that I wanted to be an entrepreneur. My weekends were free, so I’d go around meeting different chefs to understand their style of cooking, or what interesting things they were up to,� she says.
In 2015, Tanvi returned to India to follow her dreams. She adds that risk had been an ever-present factor in her career, given the nature of her job. “I always found a thrill in it. It was just about taking a leap of faith,� she says.
Towards the end of the year, she started Papacream with the idea to give customers a “world class experience� and “something different�. This included some quirky flavours like pani puri sorbet, nacho-cheese ice cream, an ice cream sushi, and more. “We wanted to invoke a sense of curiosity in potential customers, while also seeming approachable,� she notes.

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