PHILADELPHIA, PA — On a bright Saturday afternoon, a lively crowd gathered at the corner of 18th and Spruce Streets, eagerly waiting in line to experience Malai’s newest ice cream shop, which officially opened on May 17. The South Asian-inspired ice cream brand, founded by Pooja Bavishi, launched its third location following successful spots in Washington, D.C., and New York City.
Malai’s innovative flavors, such as passionfruit cilantro, rose cardamom, and masala chai, sparked curiosity from passersby and drew hundreds willing to wait hours for a scoop. “Philly is one of the most underrated food cities,” Bavishi said. “Opening here feels like coming home — I spent my early childhood just outside the city.”
The shop celebrated its Philadelphia debut with $3 scoops, free tote bags for the first 100 customers, and a unique Tastykake-inspired cinnamon honeybun flavor, paying homage to the city’s beloved snack. This special creation incorporates housemade buns, spiced honey, and cream cheese icing folded into cinnamon and cardamom-spiced ice cream.
Locals like Satish Bhat and friends from Fairmount came out to support the South Asian-owned business, eager to taste flavors like passionfruit cilantro and cinnamon honeybun. Fans Fareedah Haroun and Rithu Ramachandran praised Malai’s distinct offerings, noting the shop’s unique cultural twist compared to nearby competitors.
Bavishi’s vision is to bring classic South Asian tastes into mainstream frozen dessert culture. “We want to be the best ice cream you’ve ever had, not just the best Indian ice cream. Masala chai should be as common in freezers as cookies and cream,” she explained.
Alongside the standout flavors, the menu features tulsi chocolate chip, apricot mace, lychee, lemon cardamom, mango and cream, cherry black cardamom, sea salt vanilla, and strawberry pie — all crafted to introduce a fresh wave of flavor innovation to Philadelphia’s vibrant ice cream scene.
Malai’s opening illustrates a growing trend in the latest ice cream franchise concepts that emphasize bold, culturally rich flavors, setting a new standard for what customers expect from artisanal frozen treats.
For many, including Marquita Farmer Lewis who waited two hours after brunch, the experience was well worth the anticipation. “It was totally worth it,” she said between bites.
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