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