Tea And Treats | Verve Magazine
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November 01, 2014

Tea And Treats

Photographs by Sunny Lamba

Arttd’inox’s boutique posed as the perfect venue as Verve and The Claridges entertained New Delhi’s fashionistas

An avant-garde event was hosted recently by Verve in collaboration with New Delhi’s swanky hotel, The Claridges at Arttd’inox in the country’s capital. Pretty white chairs with delicate pink bows welcomed visitors at the English Afternoon Tea. A few names who attended this splendid affair were Shabnam Singhal, Isabel Sahni, Manju Deshbir Singh, Vidyun Singh, Deepica Sharma, Titli Sahni, Mridula Grover, Devika and Mehak Kapur.

This exclusive company of ladies was seen unwinding over cups of fresh brews and a grand spread of refreshments. Small conversations, cheerful banter and delightful pleasantries were exchanged as the women connected over seasonal fresh fruit tarts, doubly baked biscotti, moist opera slices, homemade cookies and other such treats. Apart from the gastronomic indulgence, an exceptional collection of novel goods made for an alluring display on the arttd’inox shelves. Simple, yet elegant designs are what arttd’inox’s latest collection boasts of.

No sooner did the ladies lose themselves in the jamboree were they interrupted for an introduction with Chef Neeraj Tyagi (executive chef, The Claridges) and Chef Mukesh Singh Rawat (pastry chef, The Claridges). Through the years, Chef Tyagi has come to specialise in the robust flavours of Mediterranean cuisine. Chef Rawat’s display at The Claridges’ Ye Old Bakery speaks for itself. This is not just any bakery, but an exceptional fine dining confectionery of its kind.

Much to the delight of the guests, the chefs went on to demonstrate some of the favourite foods from their menus. They began with a detailed chat about what techniques go into creating the perfect scones. All the while they were inundated with questions and doubts that were happily answered. Once the ladies were satisfied with their newfound knowledge, as well as a coincidental demonstration of the culinary store, arttd’inox’s appliances, the chefs moved on to sandwiches – green apple coleslaw, and tuna. A chocolate delight sealed this fun and interactive learning session.

The ladies were then ushered to a delectable buffet, which they savoured with sight, smell and taste. A distinct number of choices for bread, with a surprise filling or flavour to each of them tickled everyone’s fancy. As if the spread didn’t delight them enough, they were pampered with a fresh batch of aromatic cookies, straight from the oven. These were accompanied by delectable mocha mille-feuille, freshly cut cooled fruits, tangy French lemon tarts, moist carrot cake with mascarpone cheese and the list could go on. From everything that was sampled, it seems the scones with the clotted cream and rasberry preserve stole the limelight. It sure was a grand gala that kept everyone in high spirits.

To punctuate the indulgent afternoon that basked in the company of the crème de la crème of a stylish society, everyone who bid farewell was thanked for coming with a gift from arttd’inox, a box of liquor chocolates from Hotel Claridges, and a copy of Verve’s latest issue.

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