Typhoo’s gamut of tea and infusions is set to make your winters warm.

Chef Nishant Choubey with his team of Typhoo and La Cantine Chefs curated a meticulous and thoughtful hi-tea menu, infused and paired with a few(yes few from their hundreds) of international tea options!

What turned out to be a result of their experimentation, retrials and hard work, was an exemplary menu.

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Before the uber fancy grub and tea sequence commenced, renowned and Padma Shree awardee; food critic and historian Dr. Pushpendra Pant gave a short word on the collection.48266690_291399778176726_493199671649370112_n

We Also had Mr. Subrata Mukerji, Business Head, Typhoo India gracing the occasion with his expertise and sharing a keynote

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The event had blissful blends from Typhoo including Orange Spicer, detoxifying infusions and body slimmers that would boost metabolism, consisting ingredient s like Fennel, cinnamon, Ginger, mints and more,

The significance of Tea parties, as shared by Dr. Pant, traces its roots to the Colonial times, where royals would host Hi-teas with light snacks, and the concept prevails today, with the emotion connected with’Chai’.

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The bite savories that followed to treat the taste buds were as follows :

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Flaxseed crackers with Goat Cheese Pate and Roselle Tea Jam

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Truffled Mushroom Pate with tea essence and Brioche Toast

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Dark chocolate mousse with orange zest marinated in tea overnight

 

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Tea liqour infused vegetables wrapped in cold Vietnamese Roll

 

 

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Baked Yogurt with Chamomile Tea Essence

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Tangy Cherry Tomato Tart with Tulsi Tea dressing and aged Balsamic reduction

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