Infinitea, Bengaluru: where every cup tells a story

On Bengaluru’s Cunningham Road, where colonial-era bungalows rub shoulders with the city’s fast-paced present, Infinitea offers a welcome pause. The bustle outside fades the moment you step in. An elegant staircase draws the eye upward, while a gallery of black-and-white photographs chronicles tea traditions from around the world. A vintage Hollywood portrait on the mezzanine lends the space an old-world charm, setting the tone for an experience that is as much about slowing down as it is about dining.

Infinitea has been part of Bengaluru’s culinary landscape for over two decades. What began as a neighbourhood tea room has grown into one of the city’s long-standing tea houses, with a second outlet in Indiranagar. At the heart of both is founder, owner and head chef Gaurav Saria, whose roots lie in Darjeeling’s tea estates. His upbringing among tea gardens shaped not only his appreciation for fine leaves but also his philosophy of pairing exceptional teas with thoughtfully crafted food.

“We source the healthiest local ingredients, bake our own bread and prepare every sauce and dressing in-house,” he says. “Food is my medicine.” The commitment extends to a kitchen free from MSG and unnecessary additives—a philosophy reflected in every plate that arrives at the table.

A menu that celebrates tea beyond the teacup

The journey begins unexpectedly. A sparkling kombucha, brewed from premium Darjeeling tea and presented in a beer bottle, playfully mimics a craft brew, while a cold-brewed second-flush Darjeeling, served in a whisky tumbler, offers delicate floral notes with remarkable depth. The food is equally inventive. Succulent prawns gently cooked in olive oil are lightly spiced, allowing their natural sweetness to shine. The vibrant Estate Salad combines fresh greens, fruit and crunchy textures into a refreshing start. A trio of chicken and vegetable momos, accompanied by fiery house-made dips, showcases comforting flavours, while the crisp Mini Spinach Hand Pies, wrapped in delicate pastry reminiscent of baklava, are both flaky and satisfying.

Mediterranean influences appear in the creamy Hummus with Falafel, while freshly made House Ravioli and Spinach Ravioli, one dressed in fragrant burnt butter with a subtle nutty richness, are among the menu’s highlights. The Guacamole with homemade nachos is bright and fresh, and the crispy Mexican Chicken Pops provide an enjoyable contrast of texture and spice.

Desserts are carefully paired with beverages. The indulgent Crillon Cake finds a worthy companion in coffee, while the classic Tiramisu is elevated by a delicate Darjeeling tea that complements rather than overwhelms its creamy richness. The meal reaches its memorable finale with the Kulhad Kesar Chai. Brewed using Darjeeling tea leaves, infused with saffron from Kashmir and served in traditional clay kulhads carefully sourced from Kolkata, it is more than a beverage—it is a story of India’s diverse landscapes meeting in a single cup.

Throughout the meal, Saria personally prepared many of the dishes, moving effortlessly between the kitchen and the dining room, eager to explain the inspiration behind each course and tea pairing. Behind the scenes, Gaurav’s wife, Deeksha, quietly oversees the restaurant’s smooth operation. While he enthusiastically shares the stories, her calm presence and warm smile complete the welcoming atmosphere.

In an age when cafés often encourage hurried visits, Infinitea revives the timeless charm of the Tea Room—a place where conversation flows as easily as the tea, and every carefully brewed cup invites you to slow down. Long after the last sip, it leaves you with the comforting feeling that tea, when served with care and imagination, can become an experience in itself.

ABOUT THE AUTHOR

Vijaya Pratap

Vijaya Pratap[email protected]