The short answer
Sujata Mastani: what visitors should know first
Yes, particularly in warm weather; a mastani here is a substantial, sweet dessert rather than a light drink, best shared between two people or treated as a stand-alone treat rather than an after-meal add-on.
History and context
The story behind Sujata Mastani
Sharadrao Kondhalkar established Sujata Mastani in 1967 at a shop in the busy heart of the city, building the business around a reworking of the traditional mastani recipe using the French Pot method for its ice creams. The original five flavours, mango, pista, rose, chocolate and keshar, formed the foundation of what later expanded into a much wider menu.
In 1984, the business made changes to adapt to evolving customer preferences and began expanding its outlets, eventually growing to locations across Pune, from the old city to newer developments such as Magarpatta, while continuing to identify closely with its 1967 origins.
Useful facts
Sujata Mastani facts at a glance
- Location
- Original outlet in Somwar Peth; multiple branches citywide
- Dining style
- Walk-in dessert counter
- Price signal
- ₹ — inexpensive, single-dessert pricing
- Signature order
- Try: the classic mango or keshar (saffron) mastani
- Good for
- A sweet, cooling stop on a hot Pune afternoon
Why it matters
Why Sujata Mastani is worth your time
Sharadrao Kondhalkar founded Sujata Mastani in 1967, reworking the established recipe for mastani, a dessert whose name is popularly linked to the historical figure Mastani, said to have won Peshwa Bajirao I's affection, giving the dish a folkloric backstory tied to the same Peshwa era that shaped much of Pune's built heritage. Over nearly six decades, the brand became the most widely recognised name for the dessert in the city, expanding steadily in flavours and locations while maintaining its traditional preparation method.
For visitors, trying a mastani is less about a single exceptional shop and more about understanding a dessert that has become genuinely synonymous with Pune's food identity, the way a particular dish anchors the culinary reputation of many Indian cities.
Highlights
What not to miss
- 01
The French Pot ice cream method
A traditional, small-batch churning technique used since the brand's founding, credited with its distinctive texture.
- 02
The expanded flavour range
From five original flavours in 1967 to around 20 today, alongside a broad ice cream menu.
- 03
The citywide presence
Outlets from the historic Somwar Peth original to newer areas like Magarpatta, making it easy to fit into any day's plans.
Plan your visit
How to experience it
A mastani is a thick, layered dessert combining fresh fruit or flavouring, milk and a generous portion of ice cream, served tall in a glass and eaten with a long spoon rather than sipped like a milkshake. Sujata's version has expanded from an original five flavours, mango, pista, rose, chocolate and saffron (keshar), to around 20 today, alongside a similarly wide ice cream menu.
The French Pot method used to make the ice creams, a slower, small-batch churning technique, is part of what long-time customers point to as giving Sujata's mastani its particular texture, distinct from mass-produced alternatives. Expect a simple counter-service setting rather than a sit-down restaurant, with the focus entirely on the dessert itself.
Because outlets now exist across the city, from the original Somwar Peth shop to newer areas like Magarpatta, it is easy to fit a stop in wherever your day takes you rather than needing to make a special trip to the old city alone.
Plan with confidence
Small checks that make a better meal.
- Share one mastani between two if you are also eating elsewhere, as portions are generous
- Visit in the afternoon or evening when it is most refreshing
- Ask about ingredients if you have dairy or sugar restrictions
- Check which branch is closest to your route rather than travelling specifically to the original outlet
Know before you go
Timing, access and comfort
- Area
- Original outlet in Somwar Peth, old city; branches across the city including Magarpatta
- Time needed
- 15–20 minutes
- Best time
- Afternoon or evening, especially in warmer months, when mastani is most refreshing
- Walking level
- Easy
- Senior comfort
- Outlets are simple, ground-floor counters with limited but adequate seating, requiring no significant walking. The dessert itself is very sweet and cold, so those with dietary restrictions around sugar or dairy should check ingredients first.
- Tickets and access
- No reservation needed; it is a walk-in counter service, and popular flavours can sell out during peak summer demand.
Best for
Plan it with
Plan the practical part
Hotels near Sujata Mastani
Staying close keeps journeys short — useful for early starts and for anyone who tires quickly.
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Travelling with parents?
Outlets are simple, ground-floor counters with limited but adequate seating, requiring no significant walking. The dessert itself is very sweet and cold, so those with dietary restrictions around sugar or dairy should check ingredients first.
Raahzo can arrange an arrival or day companion who handles tickets, queues and pacing, and keeps the family updated.
See concierge supportFAQs
What is a mastani?
A thick Pune dessert combining fruit or flavouring, milk and ice cream, served in a tall glass and eaten with a spoon; it is closer to a dessert than a drink.
How old is Sujata Mastani?
The brand was founded in 1967 by Sharadrao Kondhalkar and has operated continuously since, expanding its flavours and locations over the decades.
Is Sujata Mastani available across Pune?
Yes, outlets now exist from the original Somwar Peth shop to newer city areas such as Magarpatta, so it's easy to find one near most itineraries.
Sources and further reading
Timings, fees and access rules change. Recheck with the official source before you travel.
