The Polo Club launches a high tea menu in English

The Polo Club’ in The Oberoi, Bengaluru has launched a traditional English tea menu at its beer garden.

The menu is curated by pastry chef and sous chef Sangeet Panwar. The menu is available every day from 3 p.m. to 6 p.m. until October 14.

From savory bites like the classic “Cucumber, Cream Cheese and Salted Butter Sandwich”, “Quiche with Wild Mushrooms, Scallions, Scamorza” and “Marinated Egg with Arugula on Rustic Sourdough” to sweet delights like “Hazelnut Praline Éclairs and ‘Red Velvet Berry ‘Cupcake’, the menu has a good mix of items.

You can pair these short meals and sweet treats with a range of gourmet teas and their freshly brewed house coffees as you enjoy the evening with friends and family.

The afternoon 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, talked about the idea behind his curations and more.

Tell us a bit about the high tea menu you created.

The idea was to make a traditional English high tea, but I also included some unusual elements, for example cupcakes. The flavors of the dishes are distinct and different. I used mango and passion fruit in the macaroons, ginger and caramel in the truffles, raspberry in the cupcakes, and orange and chocolate in the Sacher. All the ingredients and flavors used are homemade.

How did you choose the menu?

Initially, I offered many items, but then we realized that for customers to choose, and for me to deliver them in a short time is not convenient. That’s when I changed the menu and reduced it; with a few selected dishes. However, I also made sure that there were enough choices of savory and sweet dishes to choose from. There is something for everyone.

Why a pastry chef?

I was in my third year of a Bachelor of Commerce when I decided this wasn’t my cup of tea. My dad wanted me to sit for government exams and eventually get a government job, but it wasn’t for me. I dropped out in my final year. A cousin of mine was studying hotel management then, and when he realized that I was still confused, he suggested I join hotel management as well. That’s how I got into the industry. It was during my training that I developed a soft corner for pastry.

What do you like in baking?

Baking is nothing short of a science to me. Working with precise measurements, temperatures and recipes is always a pleasure.

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