Tea Tasting @Sublime House of Tea, UB City Bengaluru

Asian countries are top producers of tea. The commercial production of tea was first introduced to India by the British, in an attempt to break the Chinese monopoly on tea. 

The British, "using Chinese seeds, plus Chinese planting and cultivating techniques, launched a tea industry by offering land in Assam to any European who agreed to cultivate tea for export. 

Tea was originally only consumed by Anglicized Indians, it was not until the 1950s that tea grew widely popular in India through a successful advertising campaign by the India Tea Board.

The British started commercial tea plantations in India and in Ceylon: "In 1824 tea plants were discovered in the hills along the frontier between Burma and Assam. The British introduced tea culture into India in 1836 and in Ceylon (Sri Lanka) by 1867. 

At first they used seeds from China, but later seeds from the clonal Assam plant were used. Only black tea was produced until recent decades.India was the top producer of tea for nearly a century, but was displaced by China as the top tea producer in the 21st century. 

I got to explore many different teas at Sublime House of Tea, located in UB City-Bengaluru recently. Tea tasting was my first and one of a kind experience so far in my food blogging career. 

Anamika Singh, a Tea-Taster by profession and Chef Michael Swamy put together limited edition tea infused drinks and food also gave us indepth knowledge on teas and different brews.

Sublime’s fine teas offer a mix of the classical to popular and the avant-garde from sought after bouquets such as Green Tea, Assam Tea and English Breakfast to intriguing localized brews like Moroccan Mint, and Seventh Heaven, eclectic admixtures like White Tea with Raspberry and the complex flavors of herbal tisanes like Rose in Bloom and Chamomile, there is a tea to suit every palate and occasion.

Anamika Singh

Chef Michael Swamy

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About Sublime Tea:
‘Sublime House of Tea’, started in 2013 by Uzma Irfan - Executive Director, Prestige Group and Founder, Sublime Galleria, is engaged in a perennial voyage to discover newer and better experiences of imbibing the divine brew of gourmet tea, while always staying in touch with its traditions and roots that date back to ancient times. ‘Sublime House of Tea’ is promoted by the Prestige Group and Sublime Galleria.

‘Sublime House of Tea’ has been credited with introducing certain flavours to the Indian market that were hitherto unavailable here, including exotic brews like Seventh Heaven, Wellness Brew and Green Long Ding, which are extremely sought-after in several places across the globe. 

Another differentiator is that the tea is packed in pyramid tea bags, rather than the regular filter paper tea bags, thus further enhancing the taste of the tea by giving the fullness of the liquor.

Sublime Range of Teas:
Blacktea: Wellness Brew, Seventh heven, Darjeeling, Earl Grey, Assam CTC, English Breakfast and Ginger Mint.

Green tea: Green Long Tea, Jasmine Mandarin, Morrocan Mint.

White and Herbal Tea: White with raspberry, Rose in bloom, Camommile

Limited Edition: White Sparkle, OP Supreme, Frost Tea

One can also Order Assorted tea box and Tea Chest both the options are excellent for gifting.

We started our tea tasting with Darjeeling tea. Tea Expert Anamika says tea must be sipped rather than slurping. There is no need to add milk, honey and sugar for added flavor or taste. 

Like a wine tea also has a pleasant aroma before sipping the tea smell and inhale the aromas of the tea and gently sip the tea to the sides of your tongue allow the tea to roll in your mouth for a quick second before drinking the fresh brew.

Sublime's Darjeeling tea leaves have a rich muscatel aroma with a floral finish. It is also referred to as 'Champagne of Teas',it has a light, flavorful and thoroughly distinctive taste it is the preferred staple of the tea connoisseur.

Per cup : 250 ML Water  to be at boiling point 90-95 °C remove water from flame and add 0.75 tsp tea or use a sublime tea bag which is already measured for per cup steep for 4-5 MIN before serving this is very important process to follow.

Next Tea was Sublime's Jasmine Mandarin are premium green tea leaves that have been infused with jasmine flower. As the delicate fragrance spreads from the steaming cup, underscored by the tangy edge of the green tea, you will find that both your mind and your palate are satiated with this extraordinary tea. Goes well with asian dishes.

Sublime's Jasmine Mandarin Tea was paired with green tea pesto crostini and salad...

Per Serving Boil 250 ML Water, Water temperature should be between 80-85 °C,  Add 0.75 tsp or use sublime tea bag to steep the tea for 2-3 MIN before serving...

Sublime will soon launch their line of accessories for tea brewing what caught my eye was this perfect tea timer...Yes we/I for sure need this to brew my tea this is a must have useful gadget for a tea lover.

What I really like about sublime teas are they give complete information about the tea and how to steep the tea on their website http://sublimehouseoftea.com/

Ingredients for tea pesto: Walnuts, oolong tea, garlic, ginger, pepper and salt...

Chef Michael Swamy paired pesto crostini and tea marinated chicken with all the teas.
Oolong Pesto Crostini with Salad on Side...The pesto crostini was spiked with ginger and garlic, flavors from green tea was sharp paired well with Jasmine Mandarin Tea.

Chef Michael Swamy says we can add oolong tea to a bottle of whiskey and allow it to sit for a week before serving. The strong notes of oolong infused whiskey was slightly bitter with a hint of sweetness and the end would perfectly match with white grilled meats.
Vodka in Bloom

Sublime's Rose in Bloom is a tisane flavoured with rose petals, liquorice, fennel & aniseed. Inspired by the rose gardens of Persia, this fresh brew will cool your body down and is an excellent digestive drink. This herbal blend can be had, either hot or chilled.

The Vodka infused with rose had a delicate flavor and taste. This drink would pair perfectly with sauteed mushrooms or Indian food.

Ingredients for tea infused chicken: Thyme, mandarin orange tea, pepper, salt, ginger and garlic.

Chicken Marinating in Tea...

We ended our tea tasting and cookout with chef Michael's Tea infused Chicken, pesto crostini with salad on side. I throughly enjoyed the tea tasting session and looking forward to host few corporate events soon.

A video posted by Vidya Lakshmi (@vidyascooking) on

Coconut and Mawa Modak Recipe

This 5 ingredient modaks are easy to prepare during Ganesh Chaturthi festival. Normally modaks are fried or steam cooked and offered to the lord, please click here to see my other versions of modaks. 
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Modaks have a special importance in the worship of the Hindu god Ganesha; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit.
1 Cup Fresh Grated Coconut
200 Grams Mawa or Milk powder
1 Cup Sugar
4 Pods Cardamom
2 Tbsp Ghee
Modak moulds or cookie cutters to form modak pedas...

*In a mixer jar add cardamom and sugar grind to form powdered sugar. 

*Heat a wok on medium flame add ghee once the ghee melts and the wok starts to smoke place on low flame add grated coconut.

*Once the coconut is added keep stirring until there is no moisture in the coconut. 

*The coconut should not have any moisture at that point crumble and add khova and powdered sugar keep stirring until the khova and sugar has thoroughly combined with the coconut. 

*Do not add any water or milk to melt the sugar or khova the consistency of peda with get watery.

*On low flame keep stirring all the ingredients until the peda mixture starts to form a ball consistency and ghee starts to separate. Remove from heat transfer to a bowl and allow to cool a bit.

*Make sure the mixture does not cool completely we cannot form modak shapes.

*Once the peda mixture cools a bit and we can handle the warm mixture take portion of peda mixture fill in modak mould and form equal modaks.

*If you do not have a modak mould spread the mixture on a plate and cut the peda using cookie cutter. Serve right away...Enjoy:)

Product Review - Marinated Meats from Licious & Malabar Fish Canapés ‪Recipe

I recently signed up with Plattershare Associate Program (Belly Nirvana) which helps me associate and connect with various Food and Kitchen brands across the country and gives me an opportunity to try brand new and innovative food products and gadgets; this was a great opportunity specially since I enjoy experimenting on various food products, food tasting followed by product reviews on my blog.

About Plattershare: Plattershare is a food social media platform that helps readers find the most lip-smacking and mouth-watering Recipes to Reviews on their website and Facebook, Like and Follow Plattershare on Facebook for regular updates.

I've also been associated with Licious and have posted many blogs using their fresh meats. Since I tend to create recipes from scratch I normally purchase fresh cut meats and avoid purchasing marinated meats from a store, until I heard a lot of good reviews about marinated meats from licious, my close friends always keep raving about the meats and discounts. Recently i started to purchase chicken tikkas and lamb kababs from them and must admit we thoroughly enjoyed the marinated meats. 

Meats from Licious are 100% Halal and Fssai Certified. People with dietary and allergies please read the contents before purchasing marinated meats the marination contains yogurt and cheese.
Licious sent me two varieties of marinated meats, Malabar Fish Cutlet and Shahi Tangdi Kabab. Licious signature marinades are curated by a team of masterchefs. 

A how to cook instruction manual is also enclosed with your order. One can also follow Licious on social media...Facebook, Insta and Twitter.
Licious only uses handcrafted cheese and homemade yoghurt for marination. All spices are sun-dried and freshly ground anyone can cook marinades just have to thaw for 2 minutes and pan fry the marinates according to package directions. 
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Malabar Seer Fish Cutlet: 

Crunchy coconut seer fish tikkas with a blazing bite of onion, fresh ginger, crushed black pepper, and curry leaf. A touch of baby tomatoes and deseeded green chillies adds oomph to the cutlets. 

Licious Malabar Seer Fish Cutlet is the sizzling star from the dazzling Western Ghats. 
- Boiled seer fish meat with a blend of chopped onions, ginger, black pepper, curry leaves, and green chillies. 
- The cutlets cook easily without much effort. 

Cooking instructions: 
1. Use a nonstick frying pan.  
2. Place it on a fire stove on medium heat. 
3. Add a tablespoon of oil and swirl it around. 
4. Once the oil is hot, add the tikkis one by one into the pan. 
5. Allow one side to turn golden brown in colour. 
6. You can then turn the tikkis over and cook with the lid on, on a low fire. 
7. Once browned to a golden colour, remove the kebabs and place them onto a serving dish. 
8. Serve it hot. 
Ideal cooking time: 15-20 minutes

Shahi Tangdi Kebab

Premium chicken drumsticks marinated with a royal and classic spicy mix of cardamom,black pepper, Kewra water, hung curd, cream cheese, and dried spices. The velvety tones are sure to feel like a song on your tongue. 

Cooking Instructions: 
1. Use a nonstick frying pan to cook. 
2. Place it on a fire stove on medium heat. 
3. Add a tablespoon of oil to the pan and swirl it around. 
4. Once the oil is hot, add the marinated chicken one-by- one into the pan. 
5. Allow the surface to turn golden brown in colour. 
6. You can then turn the chicken over and cook with the lid on, on a low fire. 
7. Once the meat’s surface turns golden colour, remove the chicken pieces and place them on a serving dish. 
8. Add a couple of teaspoons of water to the pan, place it back on a low fire, and allow all the drippings in the pan to dissolve in the water. The drippings will thicken in the pan. 
9. Pour the drippings over the chicken. 
10. Sprinkle chilli flakes and freshly crushed black peppercorns. 
11. Serve it hot. 

Ideal cooking time: 25-35 minutes

Recipe Using Licious Fish Cutlets
Malabar fish cutlets can be transformed into yummylicious fish canapes in a jiffy. Whether your hosting a fancy cocktail party or just snacking these canapés are excellent finger food easy to prepare.
1 Tbsp Powder Sugar or Whipped Cream
2 Tbsp Hung Yogurt we can also use cream cheese
2 Tbsp Chopped Cucumber
1 Tbsp Chopped Coriander
1 Chilly Chopped
1 Packet Monaco Biscuits or any salt biscuits
Licious Malabar Fish Cutlets
Salt and pepper as per taste 
2 Tbsp Oil
Mint and coriander for garnish...

In a mixing bowl add the whipped cream and yogurt mix till well combined.
Add chopped cucumber, coriander, chilies, salt and pepper mix well cover and refrigerate until use. 
Divide malabar fish cutlet into 4 equal portions roll and form a ball flatten and reserve.
Heat a tawa on medium flame add 2 tbsp oil.
Once the oil starts to smoke gently place the cutlets and fry until the cutlets turn light golden brown in color on both sides.
Remove the cutlets from flame and reserve.
Arrange monaco biscuits on a plate place the fried cutlet on the biscuit top with the yogurt dip and serve right away...Enjoy :) 

Guava Kulfi Recipe

Guava's contain high levels of vitamin-C, which are four times higher than the levels found in oranges (the traditional vitamin-C powerhouse), provides the immune system a huge boost in antioxidants. Antioxidants are the major lines of defense against the proliferation of free radicals in the body, which are one of the main causes of serious conditions like cancer and heart disease. Therefore, adding guava to your diet has numerous ways in which it helps you stay health and cancer-free.

What makes guava special is that protecting the fruit does not require excessive use of chemical pesticides as in the case of grapes, apple, and other so-called “exotic” fruits. It is one of the least chemically treated and sprayed fruits.

There are many varieties of kulfi that I've tasted, and always wanted to experiment preparing kulfi using guavas, Ultimately when I got my hands on fresh not frozen Guavas had to experiment with this fruit. This kulfi was minty and very tasty.
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4 Ripe Guavas (Washed and chopped into cubes)
10 Sprigs Mint leaves
1/2 Cup Sugar
400 Grams Yogurt 
100 Grams Whipped Cream (Use a whipping cream powder to create perfect whipped cream)
4 Tbsp Melon Seeds
Mint leaves for garnish

Prepare hung yogurt first. Please follow the video and create the yogurt.
In a mixer jar add the chopped fruit, sugar and mint add 1/4 cup water and create a puree. Add the hung yogurt to the puree and blend till all ingredients are well combined.
Strain the created puree using a sieve. 
Follow the package direction a create whipped cream (Whipped cream I'm using is non dairy avaiable at all supermarkets)
Gently fold the whipped cream with the fruit puree and transfer to a freezer box. Freeze over night or until the kulfi is set.
Assemble the kulfi in layers. In a tumbler add mint leaves, toasted melon seeds, and scoops of guava kulfi. Serve chilled Enjoy :) 

Bottle gourd Halwa | Sorakai Halwa (Warm Dessert) Recipe

Bottle Gourd contains many vitamins and minerals, such as calcium, magnesium, phosphorus, Vitamin A, C and folate. 

One can find this vegetable cooked many different ways in India. It's either added to dhal or a yogurt based curry. Specially during festivals southindian families prefer consuming bottle gourd and scientifically it was proven that bottle gourd helps in weight loss. 

I like bottle gourd halwa, since its a foolproof recipe and can be prepared under 10 minutes. This dessert must be consumed warm.

300 Grams Bottle Gourd
200 Grams Khova or Milk powder
3 Pods Cardamom
2 Cloves
1/2 Cup Sugar (we can also use organic raw sugar/jaggery)
Chopped Nuts (10 Cashews, Almonds, pistachios and melon seeds)
3+2 Tbsp Ghee
Green food color a pinch or 10 Saffron Strands


  • Heat a fry pan dry roast the cardamom and cloves for a minute. Crush the dry roasted spices using a mortar and pestle prepare a coarse powder and reserve. we can use the cardamom husk/skin to flavor chai or coffee. 
  • Wash and peel the vegetable. Tender bottle gourd has a very thin skin, since its slippery and cannot be grated I remove the skin.
  • Do not use a cheese grater to grate the vegetable for this blog and video I planned to use a cheese grater and ended up with a mushy vegetable. Please use a large eye grater and grate the vegetable.
  • Heat a wok on medium flame add 3 tbsp ghee. Once the ghee is hot transfer the vegetable to the pan and fry for a minute.
  • Add the sugar and khova to the vegetable stir and place on low flame.
  • There is so much moisture in the vegetable it will cook on its own we need not add any moisture.
  • In 5 minutes the vegetable would have released enough moisture keep stirring constantly. 
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  • Once the sugar and khova has melted and the vegetable has cooked half way through place on high flame allowing the moisture to evaporate completely.
  • Once the moisture has evaporated add a pinch of food color along with the powdered spices mix well till all ingredients have combined.
  • Once all the ingredients have combined well it should start forming a ball consistency meaning all ingredients should not stick to the pan it should leave the sides of the pan at this point remove from heat and reserve.
  • Heat a fry pan again with 2 tbsp ghee on medium flame fry the nuts till it turns light golden brown in color top the halwa with fried nuts serve hot...Enjoy :)

Use a nonstick pan or wok to prepare this halwa.
Purchase tender bottle gourd which weighs not more than 300 to 450 grams for this recipe.
Always taste a tiny bit of vegetable before preparing any dish. normally the bottle gourd does not have any taste if the vegetable is bitter discard its of no use.
Its also advisable to drink coffee or tea with the dessert since it will help in digestion. 
If one cannot find khova we can use milk powder.

Macaroni Cheese Nuggets and Jalapeno Cheese Bites By Godrej RealGood Yummiez

Hi Friends, I recently attended Godrej Realgood yummiez product launch and cookout, Followed by Hightea organized by the Food Bloggers Association India- FBAI at Cafe Mangii.  I was thrilled to be associated with the brand, Since we are huge fans of real good products specially the chicken, breakfast meats and french fries.

I also got a chance to meet celebrity Chef Micheal Swamy, who actively took part creating few stunning tea time snacks. I keep following his work regularly on social media, and enjoy his creations, meeting him in person was a dream come true. 

Coming to the Real Good Yummiez Snacking option segment, They've launched two new vegetarian cheesy snacks Jalapeno Cheese Bites and Macaroni Cheese Nuggets. 

Both snacks come in 200 grams packs. Priced at 99/- Rupees per packet. The product contains cheese and wheat also few spices and chilies added. Afordable and quick snack to prepare if your hosting a party. 

All of us at home would indulge in such snacks only during weekends. I like to serve such easy snacks with hot ginger tea. Overall a wonderful offering on a budget.

The high tea kick started with some finger licking good crostini. Its very simple to prepare. Take few slices of rusk or baguette. Spread some onion chutney or basil chutney I have posted both the chutney recipes on my blog. Fry the cheesy Jalapeno bites place it on the crostini and serve right away with hot cuppa coffee or chai. Chef also topped the crostini with butter fried mushroom for added flavor and taste.

Second dish was cheesy macaroni sliders. Chef Micheal nailed this dish it was my favorite. All that we need is a tangy pasta sauce click the hyper link for the recipe. Spread the pasta sauce on tiny buns or toast. Fry the macaroni cheese nuggets and place it on the bun...serve right away and enjoy.  

The Third and final dish was consomme with cheesy maccaroni. This was a meal on its own very tasty, crunchy and tangy. We enjoyed interacting with the chef and Realgood team. Do try all the products from yummiez its affordable and very tasty.


Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with...