Vosges, SoHo

Top Chef: Just Desserts - which gave us such gems as “I can’t do anything without a deep fryer and some glitter” - premiered on Bravo this week. In its honor, I have decided to devote my next few posts to desserts.

And I will kick this off with a bang. Are you ready?

The “naga” ice cream from Vosges is a blend of deep milk chocolate, coconut, and SWEET INDIAN CURRY. Oh, yes.

Jill was the one who told me about this place. She was dying to go and try the curry ice cream, but could not find anyone else who didn’t think that sounded revolting.

Enter - me. I’m always down for something a little weird.

I take a spoonful into my mouth. Yes, I taste the curry. It is undeniably curry-ous. Yes, I taste the chocolate. Yes, I feel like I’m eating ice cream. And at no point does my brain think any of this is wrong. Au contraire - nothing has ever felt so right. If only some countries in this world could live as harmoniously as the flavors in this frozen delight. It was bright and light, yet decadent. I could have had bowls of it.

This is one of those reminders that nothing is disgusting until you try it. And that (s)he who is fearful is missing out, big time. (I think it was Confucius who said that.)

I can’t help but love a company whose mission is to “create a luxury chocolate experience rooted in a sensory journey of bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure.” What better reason to eat than to explore indigenous cultures and the obscure? Thats what I always say.

Their gourmet chocolates, which I have yet to try, include those of the bacon variety, as well as the wasabi variety. As Joey Tribbiani said when he wolfed down a custard, jam, and meat trifle: “What’s not to like?”