Hyderabad, 13.06.2019
Our interview with Chanakya Kalyanapu

  • When did you decide to open a gelato shop? Has it always been a dream of yours or was it a sudden decision?

I was always inclined to open up a restaurant in my home city as I am sort of a untrained home cook and regularly used to cook and enjoy various cuisines. I was fortunate enough to travel around the world which further contributed my knowledge on diverse tastes and food cultures. But like any other person who wants to venture into this world, either he needs to be well trained chef or needs to hire a chef who can be with the restaurant forever (considering today’s market the later is impossible to retain a chef forever). So, after doing some thorough research, I though maybe making gelatos is an easier way to get in the food sector and will give an opportunity to be a gelato maker myself and open my own stores and not be dependent on anyone.

  • Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?

Through Internet research I came to know about the Carpigiani Gelato University. And since the course time was also reasonably short, I thought to sign up with the course at least to understand the basics of gelato making and see where I can go from there.



  • What is the mission of your gelato shop?

My main motto is serving the highest quality and the best gelato/sorbets made with superior hygienic standards. I always tried to be different from other gelato/ice cream shops in my city and India if you may say. Always experiment of new flavors and combinations and made sure that my customers experience all new never heard or tasted flavors.

I want my shop to be known for serving the best gelatos in INDIA.

  • What was the inspiration for the name of your shop?

PICCOLO- First I really liked how the name sounds. It’s not a tongue twister. Piccolo in Italian means small/little. Since I am starting as from scratch as a small venture and it’s a new beginning from my previous career, so the name sounded apt. Also, I always make small batches so that my gelatos are always fresh and customers always have the best gelatos everyday.



  • Tell us about a typical day in the shop.

My typical day starts from 8.30 am in the morning. The shop is cleaned and the kitchen is sanitized before I start making gelatos. I first complete my regular flavors and then start experimenting on new and flavors combinations which I do daily basis which makes sure that I have at least 3 all new flavor’s every week. Since I started to supply to a café (it’s a roastery who roast their own estate coffee beans) and also cater to parties’ orders, regularly the production continue till 15.00. After that I start making brownies, mono portions, chocolates based on the day’s requirement, which keeps me engaged till the evening.

  • What part of your work do you like the most?

Creating new flavors and working on combinations

  • What is your favorite flavor? Is there a flavor you enjoy making the most?

I just adore dark chocolate and I way love my 70% Single origin dark chocolate sorbets (Santo Domingo, Tanzania) with some berry coulis.



  • What is your customers’ favorite flavor?

Taste has always been subjective, I have a good amount of people (especially women) who just love 70 % dark chocolate sorbet and Absolute black. Red velvet cookie, White Nutella with crunchy chocolate , high protein roasted almond & Sicilian Pistachio is a hit among all the age groups. Some of the off- beat flavours like Matcha, Japanese black sesame , Coconut made with palm jaggery (vegan) , mango mascarpone , avocado , white chocolate infused with white truffles & YUZU have found their niche audience and have been hugely appreciated.

  • In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?

Unfortunately it’s not known in India. It’s still confused with industrial ice cream which has around 98% market share. The artisanal way of making a gelato is an unknow entity and my customers get always surprised about how we are able to make it in house and be a superior product compared to ice creams.

  • How do you communicate the craftsmanship of your product?

Tents cards, posters which explain the origins of gelatos, difference between a quality gelato and normal ice creams and me explaining to the customers if they want to know more about the gelatos.

 

  • In your opinion, what is the key to success for a gelato shop?

I have realized the location of shop matters a lot in my market and place has to be accessible. This will generate a lot of revenue for sure if have a good product in hand. If your gelatos are bad, even a good location can’t help. Of course marketing your product is also important. The more the people know the place the more chances to people coming in. Also we can’t just survive on revenue generated on gelatos we need to compliment with others foods like waffles, cakes, mono portions, pastries and brownies which will be additional source of revenue and also help you in off seasons.

  • How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?

Instagram and Facebook have been my means to communicate with my customers and to the market. But I always considered word of mouth to be the best and strongest way to bring in lot more customers which has been in my case. I got a lot of new customers through customers’ recommendations to check out this new place which serve the most authentic gelatos.

  • How and how much has your life changed after the opening of your shop?

Well, apart from me gaining quite few kilos, I can say that I became bit more open and talkative which I was not a couple of years ago.




  • What are your plans for the future? Do you want to open more shops?

I want to open my stores at two more places in prime locations of my city and be the best and the only one who can customize flavors according to clients’ requirement for any parties/weddings/functions.

 

  • What is the message/advice that you would give CGU students or anyone who wants to start a career in the gelato business?

Understand the basics of gelato making as clearly as possible and prepare your mind and body to be in the kitchen and at the counter all day.

 

What is your favorite flavor? Is there a flavor you enjoy making the most?

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