Scandalous Foods has stepped into India’s fast-evolving fusion dessert space with the launch of Mithai Sundaes, a new range designed exclusively for the HoReCa channel. The move marks a strategic expansion beyond the brand’s core portfolio of traditional Indian sweets and reflects changing consumption patterns among younger, urban diners.
The new line debuts with three single-serve formats aimed at post-meal indulgence in restaurants and catering settings. The offerings include Jamun Jubilee, a layered cup combining angoori rasgulla, rose syrup, rabdi and gulab jamun; Baked Rasgulla, which reimagines the classic sweet with a baked rabdi topping for a warm, caramelised finish; and Strawberry Mousse, a lighter dessert made with strawberries, cream cheese and whipped cream. Each SKU is built for visual appeal and portion-controlled consumption, aligning with current menu trends in casual dining and quick service formats.
Industry executives point out that while Indian mithai continues to enjoy strong household consumption, it struggles for visibility in restaurant menus and on visual-first digital platforms that influence Gen Z and young millennial preferences. Western desserts such as brownies and lava cakes dominate the single-serve category, leaving limited Indian alternatives that fit modern dining occasions. Scandalous Foods is positioning Mithai Sundaes to fill this gap by combining familiar flavours with contemporary presentation.
According to the company, product development was guided by growing demand for Indianised fusion desserts that retain traditional taste while fitting modern service formats. The brand plans to extend the concept to regional desserts, including South Indian varieties, in future phases.
Mithai Sundaes will be distributed through B2B and catering partners across India, with an initial focus on Bengaluru and Mumbai. Scandalous Foods has set a target of scaling the range to 9 lakh cups per month by 2027. As the rollout gathers pace, the company aims to deepen penetration across catering networks and explore opportunities within QSR and casual dining, signalling a broader push to modernise how Indian desserts are served and consumed outside the home.
