Infinitea, India’s first chain of Tea Rooms & Kitchens focused on clean and wholesome dining, has been pioneering tea-led gastronomy and modern tea culture in Bangalore since 2003. Founded by Gaurav Saria, chef, tea master and entrepreneur from a Darjeeling tea estate family, the brand is known for bringing together global tea culture with refined European-style dining experiences.
They are now collaborating with Dominique Fieux Michelin-starred French chef for an intimate eight-course vegetarian lunch built around refined French techniques, seasonal ingredients and thoughtfully paired Darjeeling teas.
I experienced the first of this monthly series recently and came away impressed with the entire meal that is all things finger licking good. A generous bread basket that had an olive stuffed ciabatta bread and a braided ragi turmeric bread with butter was a good start to the meal.
The first course was ‘Starters for the table’ where I tried the Craquelin with Red Beetroot Sweet Potato Crostini and Zucchini Stuffed with Southern France Flavors bith of which were superlative with delciate flavours that lingered after I finished them.
The second course was Onion Soup à la “Pissaladière Niçoise” Garlic Mousse and Parmesan Crisp which is a chef specialty. The chef recommends that you dunk the crisp in the soup but you can also enjoy them separately.
The third course celebrates flavors of the “Persille Bourguignon” in a Pressed Vegetable Terrine served with Edmond Fallot taragon mustard Sorbet. What is interesting here is that this has local vegetables and tastes amazing and the chef has done a great job of interpreting meat based dishes to vegetarian flavours
The fourth course is the Braised Lettuce and Radish in Shells with “Escargot Butter” Infused with Truffle Oil, another intelligent dish that is a great monsoon dish of the French region.
For the fifth course the Paneer Quenelle atop a Cashew Nut Financier cookie garnished with Sweet Pea Cream and sixth course of Roasted Potato Stuffed with Cauliflower Mousse and “Vegetable Caviar” Vegetable Juice Infused with Lapsang Souchong Tea are winners. Chef only uses olive oil and no butter but the creminess is unbelievably good.
The seventh course was a Lightly Tangy Mediterranean Ratatouilleon a Slice of Spiced French Toast served with Green Olive Tapenade and Basil Juice. As the portions are small and spaced out the meal is filling and interesting.
The eighth and final course is desserts for the table and we tried the chocolate tart and a mango cheesecake. A small takeaway of chef’s homemade chocolates is teh best way to end this meal.
The next meal is on Father’s Day Jun 21 and you can book your spot details are here:
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