ITC Enters Frozen Dessert Segment with Yura at Grand Chola
ITC Enters Frozen Dessert Segment with Yura at Grand Chola

ITC Hotels has entered the frozen dessert category with the introduction of Yura – Artisanal Scoops, a gelato and sorbet concept launched at ITC Grand Chola in Chennai. This move marks the hospitality group's first standalone frozen dessert initiative, expanding its culinary portfolio into the premium frozen treats segment.

The Yura concept has been developed in-house and is positioned as a handcrafted gelato and sorbet offering, with a rotating menu curated by chefs Mayank Kulshreshtha, Sridhar Manickam, and Deepthi Joji. The initial menu includes varieties like Sicilian Pistachio, Miso Caramel, Idukki Vanilla Gold, and French Raspberry, along with vegan-friendly sorbets. Signature sundaes such as Tiramisu Bliss, Crème Royale, and Hot Chocolate Fudge will also be served, in addition to seasonal soft-serve options.

All offerings are 100 percent vegetarian, with dairy-free sorbets and sugar-free options available,” the company stated. Flavour combinations will be updated regularly as the culinary team continues to experiment with new recipes and ingredients. The products will be available for dine-in, takeaway, and delivery through Swiggy and Zomato starting May 7.

Shaariq Akhtar, General Manager at ITC Grand Chola said, “The launch of Yura – Artisanal Scoops is a special moment for us at ITC Grand Chola. As a hotel that has consistently set benchmarks in culinary innovation, Yura adds a new dimension to our repertoire—one that blends nostalgia, luxury, and imagination in every scoop. What makes Yura different from other ice cream or gelato parlours? At Yura, we don’t just make gelatos—we dream up flavours.

With this launch, ITC Hotels adds a new vertical to its food and beverage offerings, aligning with the growing consumer interest in artisanal, premium, and plant-based dessert experiences. The initiative also fits within the broader industry trend of hospitality chains introducing in-house culinary sub-brands to diversify revenue streams and strengthen direct-to-consumer channels.

 
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