From Prawn Dosas to Cookie Dough Ice Cream: How Ciclo Café Keeps It Fresh

On a sunny afternoon inside the inviting walls of Ciclo Café, we sit down with Chef Sethupathi Ilango, the man behind some of the most curious and creative dishes that are winning hearts across cities. From butter chicken fries and prawn dosas to even fitness bowls, it’s clear he isn’t afraid to colour outside the culinary lines.

“I joined Ciclo in 2021,” he says, leaning back with a smile. He joined as Head Chef and took charge of the brand’s premium outlet, bringing not just experience but a desire to innovate. “It was interesting working with this company,” he says. “It had a huge impact in terms of responsibility and menu creation. Mr. Ashish Thadani (the founder), gave me a very good opportunity. That made me want to support and help the company expand its kitchens.”

One can sense the easy camaraderie between the chef and the brand’s founder Ashish Thadani. “Ashish, Aman (Thadani), the marketing team, our R&D—all of us put our ideas together,” he explains, describing how their menus come to life. “They come up with interesting festival themes based on what’s trending. I take those inputs and curate the menu, conduct tasting sessions, and we see whether it works for this market.”

Their themed menus are thoughtful and fresh. “Like for Valentine’s Day, we did French toast and pancakes. Then came the mango fest. And of course, Christmas. Everyone does turkey, but we wanted to do something special—something different.”

Ashish’s openness to ideas has clearly created a fertile space for creativity. “He’s very open,” Chef Sethupathi says with a nod. “He meets us, guides us, listens. That kind of freedom means a lot.”

So, what’s Cooking at Ciclo?

When we talk bestsellers, his face lights up. “If you ask me—Alfredo pasta is our highest selling item,” he says. “Then there are our pizzas. We do Italian thin crust, not sourdough like many others. And we focus on consistency. The food has to go out hot—piping hot. That’s 90% of the battle. The rest is taste.”

And then, he starts talking about dosa. Not your usual ghee-roasted kind, but a whole new dosa menu. “It started with Mr. Ashish’s idea—benne dosa,” he says. “It was going viral. And then, we all pitched in. Even Nidhi ma’am (Ashish’s wife), gave us the idea for a spinach frittata filling. The prawn dosa is my mom’s recipe. I wanted to give it that South Indian touch.”

But just when you think they have pushed the limits of innovation, enter desserts. And not just any dessert—artisanal ice creams.Honestly, what’s a good meal without a great dessert, right? Says Sanjana Ramesh, Head of Recipe Innovation and Food Quality at Ciclo Café, who has been working behind the scenes to bring these frozen delights to life. “This idea was born out of a shared love for quality and craft. Ashish conceived it, and together we started experimenting with flavours.”

And experiment they did. “We tried multiple versions of each flavour. Each one was scored on taste, sweetness, texture—you name it,” Sanjana shares. “Only once we were 100% happy did it make the final cut.”

The result? A range of twelve house-made ice creams, including vegan and low-calorie options. Think Mango Sorbet, Sugarcane Sorbet, and the runaway hit—Cookie Dough (Aman’s pick), which was a last-minute addition but now flies off the counter. And there’s a truly indulgent Tiramisu flavour made using their best-selling dessert recipe, complete with Araku Valley coffee and mascarpone.

The feedback? Overwhelmingly positive. “People tell us they can taste the craftsmanship,” says Sanjana. “It’s pure indulgence—no shortcuts, no preservatives. Just real ingredients and honest flavour.”

Ciclo’s approach to desserts is much like the rest of its menu—playful, thoughtful, and rooted in quality. Whether it’s garlic chutney on a prawn dosa or lime pie ice cream served in a waffle cone, the message is clear: creativity is the main course here, and dessert is no afterthought.

From South Indian nostalgia to fusion-forward innovation, food here is a result of shared brainstorming sessions, of a team that isn’t afraid to challenge the norm. And maybe that’s why Ciclo Café is quietly becoming a space not just for cyclists or coffee lovers—but for anyone hungry for something real, with a dash of surprise.