Chef Smriti Iyer presents a six-course vegetarian menu paired with tea at an event held last Friday. The tasting features six distinct courses designed to match different tea flavor profiles.
The teas used are sourced from a Darjeeling estate, and each course incorporates local Kolkata ingredients such as Gondhoraj lebu and mustard oil. Attendees follow a “tea trail” format in which the pairing changes with each course, highlighting the connection between tea traditions and regional produce.
Both reports describe the experience as more than a food-and-drink pairing, noting that it includes personal stories conveyed through the menu and aims to create lasting memories. The coverage focuses on the structure of the six-course tasting, the provenance of the tea, and the use of Kolkata ingredients, with no competing accounts of the event’s outcome or attendance details.
