Last Friday, Chef Smriti Iyer showcased her innovative six-course menu that harmoniously paired vegetarian dishes with exquisite teas sourced from a Darjeeling estate. Each course was a delightful journey through distinct flavor profiles, artfully accompanied by local Kolkata ingredients such as Gondhoraj lebu and mustard oil. This culinary experience not only honored tea traditions but also evoked personal stories through food, creating lasting memories for attendees.
