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Friday, 21 October 2016 00:01 - - {{hitsCtrl.values.hits}}
Text and Pix By Aysha Maryam Cassim
Dilmah’s Real High Tea was launched and hosted by award-winning chef and restaurateur Peter Kuruvita at the t-Lounge by Dilmah at Chatham Street on 13 October.
Dilmah, whose tea is one of the finest international brands has partnered with celebrity chefs and hospitality professionals in redefining the boundaries of tea. Real High Tea Menu by Peter Kuruvita celebrates tea as an essential element of food and life. We were fortunate enough to explore the sophistication and pure indulgence of tea with a few like-minded passionate tea lovers and the host himself, Peter Kuruvita.
For many Sri Lankans, tea is a way of life than a beverage of choice. Although tea is never confined to a particular time of the day, there’s something very special about the ritualistic afternoon tea ceremony. A cup of tea paired with some short eats or a biscuit is a common event in every average suburban home.
This centuries-old English tradition dates back to the 1840s, when Anna, the Duchess of Bedford remedied her evening hunger pangs with a tray of tea, bread and butter, and cake. She enjoyed the joy of this delightful habit with her close friends. In the 1920s, it soon progressed into a full-blown aristocratic social event that involved elegant china, fine linens, musicians and the best tea money could buy.
The quintessential afternoon tea today, consists of a selection of dainty sandwiches and creamy scones. The tea has been relegated to a bottom of a menu, overcrowded with cloyingly sweet cakes and greasy pastries.
After noticing that the traditional high tea fare had lacked inspiration, originality, and most importantly, any connection to tea, in 2007, Dilmah founder Merril J. Fernando worked tirelessly to elevate the appreciation of tea into new levels. He vowed to transform the world’s tea ceremony by putting the “tea” back in High Tea. Thus the Dilmah Real High Tea was born.
Dilmah’s Real High Tea revolutionised the ritual of afternoon tea ceremony. It stirred up the world of tea by presenting tea with style, substance and its natural goodness. In Dilmah’s words, this is where the culture of Tea is reimagined, reinvented and redefined.
Dilmah’s Real High Tea initiative places the emphasis on the quality of tea. The love of tea has to be shared and cherished like a true connoisseur. Every nuance of its flavour is to be savoured with all your senses. Respecting your tea is very important.
As tea was incorporated more and more into daily life over the years, it began to be enjoyed solely for its own pleasures. But the characteristics of tea; the colour, aroma, strength, flavour and texture is better expressed through gastronomy.
Peter Kuruvita and his team of culinary experts have been experimenting with original high tea inspired recipes in order to extend the pleasure in both tea and food. You can now enjoy an exclusive, tea inspired Real High Tea by Peter Kuruvita every Friday, Saturday and Sunday at Dilmah t-lounge, when you make a reservation in advance.
This delicious high tea tray by Peter Kuruvita comes with an assortment of tea-infused delights.
The three tiers consist of Earl Grey tea infused chocolate truffles, Ceylon Souchong tea marinated chicken and market vege wrap, Italian almond tea infused lamb kofta served on pita with salad, fish cutlets with milk rice and seeni sambol, Rose and French Vanilla tea doughnuts and tea-infused marshmallows.
The combination of sweet and savoury bites is perfectly balanced with refreshing Dilmah tea cleansers such as the Moroccan Mint Green Tea.
You also have the choice of having any hot tea from Dilmah’s t-series Designer Gourmet Tea, a collection of teas that celebrate the individuality and taste of tea from estates around the world.
Rose and French Vanilla doughnuts: Crisp, fresh doughnuts are filled with a Rose with French Vanilla tea-infused cream custard and rolled in a bed of fragrant cinnamon sugar. Soft, sweet and so satisfying!
Fish Cutlets with Milk Rice and Seeni Sambol: Peter’s take on the traditional Sri Lankan spicy fish cutlet; a combination of three of his favourite Sri Lankan delicacies. Ceylon Souchong-marinated Chicken and Market Vege Wrap: Moist Ceylon Souchong tea-infused breast of chicken is steamed, torn and dressed in a black pepper, tea-oil vinaigrette, and enveloped in Lebanese bread together with fresh market vegetables and greens.
Italian Almond Lamb Kofta served on Pita with Salad: Dilmah’s Italian almond tea-infused lamb kofta is seasoned with nuts herbs and spices, and served on pita with tzatziki, hummus, chilli sauce, fresh salad and a fragrant garlic relish.
