(New Delhi, January 2026) On 16 January 2026, Mister Chai at Shangri-La Eros New Delhi hosted a traditional winter tea that placed the croissant as the star of the experience. Designed as an evening ritual rather than a traditional tea service, the event brought together patisserie craft, seasonal flavours, and thoughtfully paired beverages in a format bespoke for the cooler months.
The experience evolved through a curated selection of sweet and savoury croissants, including layered pastries and structured sandwiches, each developed with a focus on balance and texture. Sweet highlights ranged from the Gold Croissant with Dulcey ganache and delicate gold leaf, the New York Roll filled with single-origin dark chocolate and caramel white chocolate ganache, to refined classics such as Pain au Suisse, Babka Noisette, Lemon Cruffin with lemon curd and cinnamon sugar, and the sculptural Cube Croissant filled with ruby cream.
The savoury offering explored the croissant’s versatility through dishes like the Wild Mushroom and Truffle Pâté croissant, Chicken Croger with grilled chicken masala smash patty, melted cheddar and egg, and a Compressed Caesar Croissant with poached golden egg, arugula and parmesan.
A patisserie showcase highlighted technique and precision, while winter-led beverage pairings anchored the menu, allowing guests to move through the offering at an unhurried pace. A life-size croissant installation introduced a playful visual element, punctuating the evening without overshadowing the culinary narrative.
Icon of the experience was the signature Chai ritual by Laxman Rao, once a humble street vendor and an award-winning author, which explored tea as both a comfort and a craft. Served alongside the evening experience was a beverage selection that included Kadak Masala Chai, Meri Apni Cutting, and Kashmiri Kahwa infused with saffron, almonds and spices, alongside offerings such as Chamomile Blossom, Pure Ceylon Black Tea, Himalayan Shangri-La Estate Tea, the Shangri-La Signature Blend, Classic French Hot Chocolate, and Hazelnut Cold Coffee, highlighting Mister Chai’s continued emphasis on depth, sourcing, and method.
Mister Chai’s philosophy of reinterpreting regional Indian flavours through a contemporary lens remained evident throughout the evening. Set within a modern, refined space that draws from the familiarity of a local tea shop, the experience balances approachability with polish, offering guests a scene that encourages pause and conversation.
The winter evening event marked another chapter in Mister Chai’s maturing culinary direction, where tradition, technique, and modern sensibility come together in a thoughtful dining experience.
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