ies abroad. The Japanese preferred the fresh, green flavors of‘ Matcha’ or ground green tea. That’ s how the World got introduced to the universe of Green teas. Organic Houjicha from Uji, Kyoto region, Japan is a must try among the Japanese teas at the restaurant. Are you a decaf addict? then go for it!
Moving on to Europe and its fetish for teas. Afternoon tea, still a popular British institution, is credited to Anna, the 7th Duchess of Bedford, who complained of the long gap between a light breakfast and a late evening meal. So every afternoon the Duchess would invite her friends around to join her for a pot of tea with some light refreshment. The Afternoon tea at Torch Tea Garden comes with a welcome drink, Chef’ s selection of bites, Chef’ s pastry treats and your choice of tea. It’ s time to enjoy a fine afternoon.
Creating marvels through international cuisines, Chef Mohamed Zaghouani has 23 years of culinary experience. He started his culinary career with The Tunis Palace Hotel in Tunisia and continued for 10 years in Ramada before moving to Doha. Before joining The Torch Doha team, he worked at the Aspire Zone for 8 years. Chef Mohamed Zaghouani used to travel with the Qatar National Football Team, in order to organize the team’ s meals and nutrition in coordination with the team’ s
doctors. What an eclectic melange of taste and health!
Good food is good mood. We were in our best moods that evening. The food Chef Zaghounani prepared to compliment the teas and other beverages, generated multiple drool quotients. It looks amazing and tastes ambrosial.
We started our evening with the colourful and healthy Beetroot Carpaccio. A beetroot salad tossed with arugula, feta cheese and olives and topped with balsamic & lemongrass dressing. It’ s soft and crunchy, sweet and sour, all at the same time. A delicious veg salad you don’ t want to miss.
Bruschetta( pronounced as bru – sketta) is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. At Torch Tea Garden, Bruschetta Board is toasted bread topped with tomato confit, olives tapenade buffalo mozzarella and basil pesto. The tomatoes cooked in olive oil and immersed in its own juice makes the confit for the topping for this amazing Bruschetta recipe by Chef Zaghouani.
Chicken Parisienne is a traditional crepe served with cooked chicken, emmental and gouda cheese & creamy mushroom sauce. Parisienne is a term that refers to a tool used for scooping balls of fruit or vegetables. The Chef has used a Parisienne scoop for a more refined presentation. Chicken Parisienne looks good and tastes as good as it looks.
If you are not a fan of sandwiches, you can sinfully try the burgers. Small but potent potions. Sliders Trio with Chicken Tandoori( mint chutney, mango salsa, pickles, provolone) Falafel( tomato, onion jam, tahina) and The Boss( tomato, pickles, sautéed onions, cheddar) makes it the best tasting burger I have ever eaten. Guess we all need to make space for burgers once in a while. As Gigi Hadid says, eat clean, stay fit and have a burger to stay sane.
They say you can’ t buy happiness, but I say you can buy desserts and that is kind of the same thing. Chef Zaghouani makes it delicious so that we can make it easy into our tummies. He calls it the Sweet Ending and I call it the Never Ending Sweet. You must see the list to know why! Signature chocolate fudge, caramelised apple pecan puff, chocolate fondue my absolute favorite with melted milk chocolate, fruits, brownies, cookies and marshmallows, cheese and red velvet cake, kunafa delight – an absolute delight of an Arabic sweet presented with a twist, ice creams and sundaes.. the list goes on and on. As I always say, life is short so eat the dessert first. Cheers to your senses. Get the par-tea started!
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