Stepping into Eros Hotel’s Tea Lounge in New Delhi’s vibrant Nehru Place, guests embark on a sensory journey through India’s rich and varied tea traditions at the ongoing festival, “Chai Chemistry”. The ambiance is inviting, with soft lighting and a serene atmosphere that instantly sets the stage for a memorable culinary experience.
Savouring Regional Delights: Tea & Culinary Pairings
The event celebrates not just tea, but also the cultural tapestry, through each sip and bite. Begin the adventure with Lebu Cha, a lemon tea from Kolkata, paired with Ghugni and Bangalore’s Onion Khara Bun.
The bright, citrusy notes of the tea complement the robust flavours of the Ghugni, while the Khara Bun adds a delightful crunch with its Indian spiced bun.
The menu at Eros Hotel’s Tea Lounge was meticulously crafted by Chef Diwas Wadhera and his team, who shared insights with Patriot about their unique approach. Chef Diwas explained, “We deliberately chose seven tea-growing states not traditionally renowned for tea production like Assam and Darjeeling. Instead, these states cultivate some of the finest teas in India.”
Regarding the selection of snacks, Wadhera emphasised that each item was chosen deliberately to reflect the rich culinary diversity found in households across India.
He said, “The snacks were curated not only to complement the teas but also to tell a story of India’s varied culinary traditions, where every state offers something unique to accompany tea.
“The menu featured a delightful array of snacks that harmonised with the distinctive flavours of each tea. From Kolkata’s Ghugni and Bangalore’s Onion Khara Bun to Himachal Pradesh’s Patrodu with Imli Chutney and Kerala’s Egg Masala Puff, each dish showcased regional ingredients and cooking techniques. These choices aimed not just to satisfy the palate but also to provide a cultural journey through India’s culinary landscape”
The Kolkata Basket
The Kolkata Basket offers a tantalising array of local favourites: Koraisuthir Cutlet, Pyazi, Beguni, and Aloo Chop, accompanied by the renowned Darjeeling tea. Each bite transports one to the bustling streets of Kolkata, with the Darjeeling tea’s floral aroma enhancing the savoury and spicy flavours of the snacks.
A taste of Himachal Pradesh
From Himachal Pradesh, Patrodu made from Colocasia leaves, served with tangy Imli Chutney and delicate Kangra tea, provides a refreshing contrast. The tea’s subtle earthy tones pair perfectly with the tangy sweetness of the chutney, creating a harmonious blend of flavours.
“Patrodu is my favourite,” Wadhera shared warmly. “Made from Arbi leaves, I enjoyed this dish in my childhood. It’s a delicacy found in Himachal and Delhi alike, known for its simplicity yet delicious taste.”
Taste of Tamil Nadu
Tamil Nadu’s Verki Puri topped with pepper chicken is a revelation in textures and spices, complemented by the bold flavours of Nilgiri tea. The crispy layers of the puri paired with the robust tea showcase south India’s culinary finesse.
“In Verki Puri, we use top-quality black pepper during preparation to impart that spicy and flavourful taste,” Wadhera revealed.
Kerala’s Spiced Offering
Sulaimani Chai, a spiced black tea, is served alongside the Kerala Egg Masala Puff, a savoury delight encasing spicy egg masala in flaky pastry. The tea’s warm spices enhance the flavours of the puff, creating a comforting and aromatic experience. Wadhera shared, “Sulaimani tea has many nutritional and health values. It is very beneficial for throat. It is just like kaadha we drink as cure.”
The menu also offers Fish cutlet from Orissa. It is infused with a blend of aromatic spices, paired with tangy raw mango chutney and that can be perfectly complemented by Himachal’s Kangra Tea, known for its green tea flavour profile.
Hospitality and Cultural Insight
Throughout the visit, attentive service and knowledgeable staff enhance the experience, offering insights into each tea’s origin and the stories behind the snacks.
“Chai Chemistry” at Eros Hotel is more than a culinary event; it is a cultural exploration that deepens appreciation for India’s diverse tea heritage.
Wadhera and the Tea Lounge team emphasised their commitment to nutritional value in crafting the menu.
“Each tea selection was chosen not only for its flavour but also for its health benefits. Furthermore, the dishes were designed with a mindful inclusion of spices and ingredients renowned in India for their medicinal and health-promoting properties. This approach aimed to offer guests a culinary experience that not only delights the palate but also nourishes the body, celebrating the rich cultural and health aspects of Indian cuisine.”
Running until July 31, “Chai Chemistry” at Eros Hotel not only carries the flavours of exquisite teas and delicious snacks but also fosters a newfound admiration for the traditions and hospitality that define India’s chai culture.
