Typhoo Tea - the British iconic tea brand, and South Bombay Bar, a new hip restaurant at Worli's Atria Mall, organised a unique and healthy tea and food pairing session with Chef Nishant Choubey, wherein a specially curated menu was paired with Typhoo’s different teas and infusions.
As unique as it sounds, this tea pairing session was a one-of-a-kind experience. With flax seed crackers, baked yoghurt, truffled mushroom pate and dark chocolate mousse, the session explored some never-thought-before items to pair with your favourite tea. And more than the items and the variety of tea Typhoo curated, the event had a very select gathering, drinking, breathing and talking everything tea. Highly impressed with the chef's skills and the host's hospitality, every tea-lover left fully satisfied with a few hours well spent.
Flax Seed Cracker with Green Tea Lemongrass
10 Leaf Salad with Root Remedy tea
Chef Nishant Choubey curated special dishes using Typhoo tea blends as an ingredient like Masala Chai coupled with Dark chocolate truffles with tea infusion and berries with mascarpone cheese with tea liquor infused vegetables, Dark chocolate truffles with tea infusion and berries, baked yogurt with lavender tea, 10 leaf salad roll with tea-infused salad dressing and lime, rosella tea jam, goat cheese pate, flax seed cracker, Mascarpone & Chamomile Cannoli, truffled mushroom pate, tea essence, earl grey with dark chocolate mousse and orange segments, heirloom tomato tart with jasmine tea dressing and aged balsamic reduction and tomato tea consommé with tea compressed melon.
These healthy dishes were carefully curated to go with the specific flavours of Typhoo’s teas and infusions. The Typhoo herbal tea concoction as an ingredient were added to flavourful healthy dishes. Typhoo’s Slim Tea, Night Time tea, Green tea (lemongrass, Tulsi and jasmine flavor), Orange Spicer (from the fruit infusion range), Masala chai and Root Remedy (from the herbal organic range) were paired with these dishes.
Truffled Mushroom Pate with Slim Tea
Baked Yoghurt with Night Time Tea
Chef Nishant Choubey, said, “Collaborating with Typhoo helped me to experiment with their various and interesting blends. Typhoo has a lot to offer to its consumers and it was exciting to pick the teas as per the dishes. We have used tea in different formats - as liquor, as a blend, as an essence, etc.”
Heirloom Cherry Tomato Tarts with Green Tea Tulsi
Mr. Subrata Mukherji, Business Head, Typhoo India, was present at the occasion. Speaking about the collaboration, he said,
It was a great experience for us to collaborate with Chef Nishant Choubey as he is well known for using his seasonal produce and fresh ingredients to add an extra kick to every dish he prepares. The goal behind this association was to spread knowledge about a healthy tea and food pairing among our consumers. Typhoo teas have been very well paired with the dishes by the Chef, keeping in mind the unique flavours that we offer. We recently ventured into herbal organic infusions and we’re the pioneers in this category. Rising awareness about wellness has given a great push to this category. Our aim is to expand in the natural and organic space. As a brand, we take pride in such collaborations and look forward to more in future.”
Tomato Tea Consommé with Green Tea Natural
About Typhoo
Typhoo has indulged tea enthusiasts and refined tea drinking experience the world over since its inception in the UK in 1903. With a portfolio of 11 brands and over 200 varieties, Typhoo is being enjoyed in more than 50 countries including USA, Canada, Europe, Australia, Japan & China. Defining the changing tastes and preferences of the urban Indian consumers, Typhoo the third largest brand from the UK, with over 100-year heritage brings this refreshing, rejuvenating experience to India with a variety of high-quality specialty teas, and 100% caffeine free Organic and Fruit Infusions. Typhoo is available at all leading F&B stores in Delhi/NCR, Mumbai, Bangalore, Chennai, Kolkata, Hyderabad, Chandigarh, Pune, Goa, and Coimbatore. Typhoo is also served in premium hotels, offices, and airlines (Air India and Jet Airways). For further information, visit http://www.typhooindia.com/.
About Chef Nishant Choubey
Chef Nishant Choubey comes from a family of academicians. He did his schooling from kendriya vidyalaya & Bokaro steel city. Graduated from Bhopal catering college, his first appointment was with the Oberoi group of hotels, Rajvilas Jaipur, where he worked for over two years. After he left Oberoi, he joined Jumeirah group as part of the pre-opening team for Madinat Jumeirah. Post spending three years with Jumeirah he joined olive and was involved with olive bar and kitchen Mehrauli. He was again a part of the pre-opening team for the olive beach, Japanese restaurant Ai and lap. Before joining Dusit Devarana New Delhi he worked at the celebrity restaurant Cibo.
About South Bombay Bar
More than a restaurant, an all-day café or a hip watering hole, South Bombay Bar is your go-to restobar in mid-town Mumbai. Clean lines, classic marble, dramatic upholstery, lush lighting and the occasional pop of greenery set a delightful scene. Its appealing ambience aside, South Bombay Bar balances great food and creative cocktails with élan too. South Bombay Bar serves up fusion Indian and Continental cuisine, with its focus firmly on delivering flavour.
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