A ritual, a cleaner, an appetiser, a drink - tea is different things to different people, but always a preferred beverage. Imagine magnifying these qualities many times over. Thats what Happens when you pair the right food with your favourite cup of tea. This out of the Pot journey is all about colours, flavours, textures, experiences and inspirations. Dig in ! Show More +
The method behind tea pairing is much like wine pairing. Stronger black teas go with more strongly-flavoured and spicy foods. Lighter black teas go with more lightly-flavoured foods. Green teas go better with savoury foods such as fish, sushi, asian foods and noodles. Tea is like any small mid-course or a palate cleanser, a great flavour bridge from one course to the next. It refreshes and readies the palate to savour the next course in your meal. Teas are also a healthier accompaniment than wine, as it fills in the flavour gaps in a dish, which if left unfulfilled can leave you craving for more food. Show Less
Typhoo Darjeeling goes excellently with creamy desserts, cream cheese sandwiches, and mawa cake. Typhoo Classic Assam is perfect with rich red meats, pastas, samosas, chocolate, rich cakes and desserts. Typhoo English Breakfast is a great drink to sip with your egg bhurji and aloo parantha. Typhoo Earl Grey is good with creamy desserts, mild English cheeses, lemon and orange flavoured cakes and desserts, like rabdi, faluda and kulfi. Opt for Typhoo Green tea if you’re planning a meal of seafood, fish, chicken, salads or Japanese, Chinese, Thai and other Asian foods. Typhoo Fruit Infusions, meanwhile, go best with fruity and sweet foods or as an ingredient for cocktails and mocktails. So enjoy a hot cup of tea or a cold glass of fruit infusion the next time you sit down for a meal. Show More +
Typhoo went on a unique Out of the Pot journey with Chef Vicky Ratnani perfectly balancing food with the right type of tea. A pairing that allows you to explore new tastes and uncover hidden flavours. Chef Vicky in a Live cook off demonstrated the versatility of Typhoo with a specially prepared menu and how, like wine, different Typhoo Teas can be paired perfectly with different types of food. Want to see Menu of Chef Vicky Ratnani's Cook Off with Typhoo Tea ? Click here to download ! Show Less
For the Harissa paste
You need:
- Red chillies 1, Smoked paprjika ½ teaspoon,Cumin powder 1 teaspoon
- Garlic 1 to 2 cloves, Parsley chopped 1 teaspoon
- Fresh coriander leaves, chopped 1 teaspoon,Lemon juice 1 teaspoon,Salt, pepper to taste,Olive oil 1 tablespoon
For the Grilled veggies
You need:
- Eggplant 1 medium-sized sliced, 2 cm thick, Red, yellow bell peppers 1 each, cut into 3 cm strips or large squares
- Red, yellow bell peppers 1 each, cut into 3 cm strips or large squares
- Zucchini ½ a medium size, cut into slices lengthwise 2 to 3 cm thick,
- Yellow squash ½ a medium size, cut into slices lengthwise 2 to 3 cm thick
Method:Using a blender, blitz all the ingredients for the harissa into a smooth paste. Cut the eggplant and put into a bowl of lightly salted water for 20 minutes. Drain and dab until dry. Marinate the veggies in the harissa paste. Cook in a hot oven for 15 minutes or char on a griller. Reserve until needed. Next >>
For the cous cous
You need :
- Cous cous 50g
- Veg stock 100ml
- Salt, pepper To taste
- Olive oil 1 teaspoon
- Mint leaves 6 to 7
- Rocket leaves/arugula 20g
- Fresh parsley, chopped 1 teaspoon
- Lemon juice 1 teaspoon
- Dried apricots 2 each
- Pine nuts toasted 1 teaspoon
Method: In a bowl, add the cous cous, pour enough hot stock just enough to cover the cous cous by 1 cm. Cover with a tight lid or with plastic wrap for 6 to 7 minutes. This will swell up the grains. Using a fork, fluff up the cous cous. Blend the rest of the ingredients to a green puree and season to taste. Garnish with diced dried apricots and toasted pine nuts. << Prev Next >>
For the Chickpea puree
You need :
- Cooked chick peas 1 cup
- Cooking liquid ½ cup
- Salt n pepper To taste
- Olive oil 1 teaspoon
- Tahina paste 1 teaspoon
- Garlic puree ½ teaspoon
Method:Blend the ingredients until smooth. << Prev
Ingredients Skinless boneless chicken breasts 1 each per portion
For the masala chai stock
You need :
- Masala tea bag infused water/stock 300 ml
- Ginger sliced 1 teaspoon
- Cinnamon stick 1
- Cloves 2
- Cardamon 2
- Peppercorns 2
- Mace A pinch
Method: Infuse the masala chai with the spices in a sauce pan. Bring to a gentle simmer and let the spices infuse. Strain the tea into another pan. Place the skinless chicken breasts into the stock and poach for 15 minutes. Rest until needed. Strain the stock and add a dash of cream. Now add half-a-teaspoon to butter. Serve the chai sauce with the chicken and the masala mash. Next >>
For the cottage cheese
You need :
- Cottage cheese, cut into medallions 140g/portion
- Mixed peppercorns 1 teaspoon
- Corn flour 1 teaspoon
- Olive oil for pan searing As required
Method: Mix the corn flour and peppercorns. Dust the cottage cheese pieces into this mix and pan fry for a minute on either side. Rest until needed. << Prev Next >>
Masala Mash Serves 4
You need :
- Mash potatoes 400 gm
- Olive oil 1-2 tablespoon
- Cumin seeds 1 tsp
- Mustard seeds ½ tsp
- Ginger finely minced 1 tsp
- Turmeric powder A big pinch
- Green chilli, (medium-sized, chopped) 1 Fresh coriander leaves, finely chopped 1 tablespoon Butter 50gm Warm milk 40-50 ml (if needed) Salt, pepper to taste
Method: Boil the peeled potatoes in salted water and cook. Take it off the heat and drain away the water. Dry the potatoes well, and while the potatoes are still hot, mash it using a fork or a masher. If you like your mash to be creamier, add about 40-50 ml of warm milk to the mixture. Heat the butter in a pan, and add the mustard and cumin seeds. When they begin to crackle, add the rest of the ingredients (except the mashed potatoes) and fry well for a minute on low-medium heat. Add the mashed potatoes mixture to this. Season to taste and mix well. Finish with finely chopped coriander leaves. << Prev
Tea Smoked Carrot Cake
Serves : 40 Guests , one Yummy Slice each
You need :
- Eggs 22 Nos
- Sugar 750gms
- Flour 60gms
- Carrot 750 gms
- Baking Powder 20 gms
- Walnut 350 gms
- Oil 800 ml
- Tea Powder 20 Typhoo Classic Assam Tea Bags
Method:
Whisk Eggs & Sugar together ; Grate The carrot add to the creamed mixture. Fold in the flour, baking powder & walnuts. Add oil and whisk it in. Bake at 180 degrees for 40 minutes. Smoke the cake with Tea powder for 12 hours.
Tea Ice-Cream ( Typhoo Flavoured Tea )
You need :
- 25 Typhoo Flavoured Tea Bags , Refined sugar 500 gm ,
- Cornflour 25 gm ,
- Fresh milk 1litre , Water 300ml
Method : Heat water and remove quickly from fire when boiling . Rinse out teapot with hot water and put in tea bags. Pour boiling water in to teapot. Infuse for 8 to 10 minutes . Strain off infusion and keep aside . Boil milk . Next , blend sugar with arrowroot (or cornflour) throughly and add to boiled milk . Let mixture simmer for about 10 minutes stirring continously to avoid lumps . Remove from fire , add tea infusion , stir and freeze.
