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Gulabs Launches Three New Sharbat Flavours

MediaInfoline March 5, 2019

Gulabs has launched three new flavours in their Sharbats category – KhusKesar Badam and Chilli Khus. These handcrafted and enticing concoctions are made using actual raw materials and are devoid of essence or artificial flavours.

Khus Flavour: This sweet and earthy syrup uses true Vetiver (Khus) roots for the flavour and aroma. The syrup can be mixed with cold water, milk, lassi or soda to experience the best taste.

Kesar Badam: Actual premium almonds and Kashmiri saffron are used in this earthy and luscious amalgamation for the color, flavour and aroma. There are crushed pieces of badam as well which one can chew on. It can be mixed with hot or cold milk or can be used as a topping on desserts or sweets.

Chilli Khus: It is not just a spicier version of Khus, but also has a dash of tanginess due to the presence of lemon and green chillies, that brings out a distinctive flavour. It tastes best when mixed in cold water or soda.

Commenting on the launch of new Sharbat flavours, Ms. Ruchika Gupta, VP – Sales and Marketing of Gulabs said, “We are excited receiving the initial response from friends and family on the launch of these 3 new flavours. We decided to bring out Khus flavour after getting feedback and inquiries from many of our customers. Chilli Khus was introduced out of realization that this new-age flavour can go well, especially with the millennial generation. Kesar Badam is a trending Indian flavour and is catching up in different food genre and snacks. As with our existing flavours, we hope these new additions will also be loved and enjoyed by everyone.”

The new flavours are available at leading food retail outlets such as Nuts N SpicesAjnabiParis Gift House (Bhopal), NilgirisCasa Blanca (Pondicherry), Cheeni Kum (Bangalore), etc. Customers can also order them through online at Big Basket, Amazon and Gulabs websites. Packaged in a 475 ml bottle, Khus, Kesar Badam and Chilli Khus are priced at Rs.250, Rs.485 and Rs.275 respectively.


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