The Polo Club’ at The Oberoi, Bengaluru launched a traditional English high tea menu at their alfresco bar.
The menu is curated by pastry and senior Sous chef Sangeet Panwar. The menu is available every day from 3 pm to 6 pm till October 14.
From savoury nibbles like the classic ‘Cucumber, Cream Cheese and Salted Butter Sandwich’, ‘Wild Mushroom, Scallion, Scamorza Quiche’ and ‘Pickled Egg with Rocket on Rustic Sourdough’ to sweet delights like ‘Hazelnut praline eclairs’ and ‘ Red Velvet Berry Cupcake’ , the menu has a good mix of items.
You can pair these short eats and sweets with a range of gourmet teas and their freshly brewed in-house coffees while you enjoy the evening out with friends and family.
The high tea menu is priced at Rs 1,875 + tax for two adults and Rs 950 + tax for single diners.
In an interview with Metrolife, the man behind the menu, Chef Sangeet, spoke about the idea behind his curations and more.
Tell us a little about the high tea menu that you have created.
The idea was to do a traditional English high tea, but I have also included a few items that are not very usual, for example, the cupcakes. The flavours in the dishes are distinct and different. I have used mango and passionfruit in macarons, ginger and caramel in the truffles, raspberry in the cupcakes, and orange and chocolate in the Sacher. All the ingredients and flavours used are made in-house.
How did you decide on the menu?
Initially, I came up with many items, but then we realised that for customers to choose, and for me to deliver them in a short time is not practical. That’s when I changed the menu and made it small; with a few selected dishes. However, I also made sure there are enough choices in savouries and sweets that one can select from. There is something for everyone.
Why a pastry chef?
I was in my third year of BCom honours when I decided that it was not my cup of tea. My dad wanted me to appear for government exams and eventually get into a government job, but that wasn’t for me. I dropped out in my final year. One of my cousins was then pursuing Hotel Management, and when he realised that I was still confused, he suggested that I should join Hotel Management too. That’s how I got into the industry. It was during my training that I grew a soft corner for baking.
What is it about baking that you like?
Baking is nothing less than science for me. Working with accurate measurements, temperature and recipes is always a pleasure.