The birthday cake made by Flurys bowled us over with minute details that were in sync with the OTT theme and also captured the essence of t2. The two-tier cake with a mix of fresh strawberries, hazelnut, mocha, lemon and vanilla had elements befitting the theme, that of handmade sugar sculptures of famous OTT series such as Money Heist, Emily in Paris, and so on, as well as the various sections of t2 such as Fashion, Food, Wheel and more. On top was the throne from Game of Thrones with t2 on it as a symbol of being the winner for all these years! “Flurys and t2 have had a long, wonderful association over these 16 years and the bond keeps getting stronger. We wish many more successful years to t2 and thank them for making us a part of this grand celebration,” said Rajesh Singh, national head, Flurys.
Guests enjoyed piping hot Khawsuey and the delicious spread by Roots. In picture, June Tomkyns and Priscilla Corner enjoying their dinner.
Live Italian station was a pop pick
If the main bar below was termed as the Money Heist Bar that saw flair bartending and fire juggling, the private bar on the mezzanine rooftop was a “hot mess Masaba” bar that poured whisky, gin, vodka, wine, rum and beer! When Cucumber Met Basil and Long Island Iced Tea were popular cocktails.
ON THE MENU
No party is complete without some yummy food. Curated by team Roots, the food menu at the party was a fine mix of different cuisines. “We kept mostly all the cuisines like Modern Indian, variety of salads, Mediterranean, Continental, Italian and Asian. There were live Burmese food and variations in desserts from cheesecake to nolen gur rosogollo and more,” said Shamim Sk (inset), head of operations at Roots, Refinery 091 and Romaania.
Garlic Pepper Prawn
Baked Mushroom Tart
Roots Garden Pizza
Chocolate Truffle Pastry
Chicken Thai Skewers
Mysore Mutton Curry
Chicken Sui Mai
Aloo Dum Banarasi
Fresh Strawberry Cheesecake
Grilled Garlic Fish Dijon jus
Nolen Gur Rosogolla
All party pictures of guests (those carried in t2 dated 05.02.2023), decor and food by Pabitra Das, Rashbehari Das, B Halder, Koushik Saha and Biswajit Kundu