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.
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.
We Also had Mr. Subrata Mukerji, Business Head, Typhoo India gracing the occasion with his expertise and sharing a keynote
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 :
Flaxseed crackers with Goat Cheese Pate and Roselle Tea Jam
Truffled Mushroom Pate with tea essence and Brioche Toast
Dark chocolate mousse with orange zest marinated in tea overnight
Tea liqour infused vegetables wrapped in cold Vietnamese Roll
Baked Yogurt with Chamomile Tea Essence
Tangy Cherry Tomato Tart with Tulsi Tea dressing and aged Balsamic reduction
