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Tea and company

Thursday, November 30, 2017

Who says you can only pair food with wine? You can even do so with tea. Well, Brooke Bond Taj Mahal Tea House on St. John Baptist Road in Bandra has curated a winter menu with fabulous food crafted by French chef Gregory Bazire and his Indian team along with tasty tea. A meal could go like this: falafal chaat with Pink Guava and Kaffir (pink guava infused with Darjeeling second flush and a kick of kaffir leaf), paneer salad with Oriental Jasmine and Rose (a unique blend of two flowers with an intoxicating aroma), sambar risotto or idli crusted black pomfret with Silver Needles and Berries (white tea infused with berries like strawberry, blue berry and delicate notes of star anise and cinnamon), Matcha Semifreddo with Mocha tea (Assam tea with a rich coffee cream crown, finished with cracked roasted coffee beans). Yes, this wintertime you could go for it!

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