HELLO! India Exclusive: What's Parth Gupta's favourite flavour? The sweet taste of success!

This 21-year-old made an audacious bet — opening a pure vegetarian confectionery in one of Asia’s most expensive retail markets. When Parth Gupta’s Bloom Cafe & Cakery debuted in Delhi’s Khan Market in 2021, it challenged long-held assumptions about what a bakery that only offers eggless delicacies could be. Soon enough, they began to enjoy a steady fan-following.

Two outposts of Bloom and a pure vegetarian Italian restaurant (Cicchetti Italiano) later, Parth was at it again by end 2025, introducing something the capital didn’t know it was missing: an authentic Italian gelato bar. Firenze Gelateria & Caffè, tucked away in Defence Colony, soon attracted serpentine queues as curious crowds flocked to get a taste of their latest menu — creamy pistachio, tangy sorbets, and slow-churned classics ensured the sale of more than a thousand cups within a month. “Artisanal gelato was new here because it requires such technical calculations and a lot of hard work,” says the young pastry chef, who enamours his Instagram followers with his travels across Italy, a country he toured extensively to bring this brand to life.

“I fell in love with the art, history, and storytelling of Florence, the birthplace of gelato. I learnt the art of making the dessert in Bologna, and had some of the best gelatos there and in Florence.”

Parth’s entry into the world of gastronomy was anything but serendipitous. Born into a family of jewellers whose legacy dates back to 1789, his expected career trajectory would have led him to the business, but he’s been passionate about the culinary arts since the age of five. “I used to spend a lot of time in the kitchen, helping my mom cook. I’d also prepare dishes for relatives and friends who’d visit,” the young entrepreneur shares. His formal introduction to the kitchen takes us to his graduation days. While his peers picked odd jobs as they pursued business management from King’s Business School in London, Parth gravitated towards restaurants.

“I wanted to do something that reflected my love for food.” Although only 19 then, his decision paved the way for his career, and within two years, he opened the doors to Bloom. “I started with a team of five. My days began early. I’d finish every dessert on my own, pack them all in my car, drive them to Khan Market myself, set up the display, and then sell them,” says Parth, also recalling their initial days when he faced scepticism for serving 100 per cent vegetarian fare.

“Many would read the ‘vegetarian’ sign at the door and not enter, so I took it down. I stopped mentioning it on Instagram, on every platform. I even got a lot of comments that I was just some rich guy trying to waste my parents’ money!”

Today, with three thriving ventures and a loyal following, Parth is having the last laugh. Though, for him, success isn’t just about scale. He summarises: “I’m not here just to make profits. I’m here to establish myself in the food industry — to share my love for food and feed people well.”