In the 90s, young Gagan Anand would chase after ice cream carts in Jharkhand (then Bihar), savouring every treat he could afford. Today, at 37, his childhood passion for frozen desserts has blossomed into a Rs 8 crore ice cream business.
Gagan’s dreams began in a modest rural household, often grappling with the challenges of life without electricity. “Safety itself was such a big issue, lack of electricity didn’t seem to be a big problem then,” he recalls.
Starting as a part-time team member at 17, Gagan’s ambition drove him to rise through the ranks. By 21, he was a general manager at Pizza Hut, and soon after, his career expanded to roles at Gloria Jeans Coffee, the Chocolate Room, and Rasna.
After creating brands for others, Gagan desired to create his own brand. Global popsicle trends and memories of childhood summers inspired his idea: a ‘live’ popsicle brand blending nostalgia with innovation.
The concept began taking shape in 2016–17, but it wasn’t until the COVID-19 lockdown in 2020 that he saw the perfect opportunity to launch his vision. Collaborating with chefs, Gagan worked tirelessly to create healthier, fruit-based recipes.
The core innovation was a machine capable of freezing popsicles within seven to eight minutes at a temperature of minus 31 degrees. After months of trials and four prototypes, the perfect machine was ready.
Investing Rs 70 lakh of his savings, Gagan opened the first Scuzo Ice-O-Magic store in Netaji Subhash Place, Pitampura, New Delhi, in 2020. Alongside popsicles, the dessert café introduced gelato, waffles, sundaes, milkshakes, and hot beverages to cater to diverse tastes.
Scuzo’s unique concept gained attention quickly, with franchise enquiries pouring in within three months. By March 2021, the first franchise store was opened. Today, Scuzo operates 30 stores across 25 cities, employing over 140 people. It achieved a turnover of Rs 8 crore in 2023–24.
Scuzo’s menu includes popsicles starting at Rs 65, with ‘chatpata jamun’ being a bestseller. They also offer shakes, which are served with edible rice straws.
Reflecting on his journey, Gagan shares, “My father told me he was very proud of me because I achieved so much without taking a single rupee from him.” This memory remains his greatest reward.