At Flurys, time steeps gently, like tea leaves in hot water. Outside, Park Street swells with taxis, office-goers and the familiar chaos of Kolkata in May. Inside, teaspoons clink against porcelain cups, like they have for nearly a century, and waiters carry teapots with solemn concentration.Founded in 1927 by Swiss expatriate couple Mr and Mrs J. Flurys, the tearoom captures erstwhile Calcutta’s nostalgia, served with patties, baba cakes (a dry fruit cake infused fruit dry fruits), rum balls and tea.
A cup of freshly brewed Darjeeling tea sits alongside the new logo of Flurys, unveiled in 2024.
| Photo Credit:
Shreya Banerjee
On International Tea Day, we take notes from Dhrubojyoti Das, a senior F&B executive at Flurys for over 12 years now, on how to brew a cup of perfect cup of the GI tagged Darjeeling tea. He approaches the subject of brewing with surgical precision. To him, brewing a cup of Darjeeling tea is an art.
