A chef's journey
Pawan Saluja was raised in a family where hospitality was second nature; meals were crafted experiences, not just food on a plate. For him, indulgence was never about excess, but presence; it was a single, balanced bite that could silence a room. He redefined luxury as thoughtful, slow and deliberate, learning early on that true indulgence lies in detail, restraint and care. That philosophy is the soul of Indulge, where ice creams are made not just to please, but to be savoured.
His journey took shape through formal training in hospitality at the prestigious Emirates Academy and the art of ice cream at the International Centre for Culinary Arts in Dubai. But his real education came from the world while tasting gelatos in Italy, traditional desserts in the Middle East and local scoops in hidden corners of Asia. With every spoonful, he discovered that what makes ice cream memorable isn't just sweetness or novelty, but texture, balance and the quiet feeling it leaves behind.
Indulgence redefined. At home.
Most ice creams miss the mark not due to a lack of ingredients, but due to a lack of intention. They’re often too sweet, overly whipped, or melt away before you even taste them. Pawan noticed this gap and created Indulge to challenge the norm. This brand isn’t about piling on excess; it’s about perfecting the essentials like the textures that coat the palate, temperatures that allow for a slow, satisfying melt and flavours so precisely balanced they make you pause.
Indulge is more than just ice cream; it’s a philosophy born in India, rooted in the belief that dessert can be a carefully crafted moment of pleasure. Each bite is made to be savoured, not rushed. It’s about balance, refinement and restraint. And in that thoughtful simplicity lies the magic, because sometimes, too much of a truly good thing is good.
