Known for her effortless, chic soirées, Delhi-based entrepreneur and art curator, Radhika Chopra shows us how to entertain in style.  

where l ife happens

Afternoon Delight

text by nandini banerjee photographs by chandan ahuja

creative direction by anuradha sen

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“Since, I am not from Delhi, I have the luxury of crossing over different social circles. The corporate side goes to my husband Rajan Anandan, and I have the freedom to mix and match different types of guests.”

If you have ever imagined being invited to a Victorian high tea, with its beautiful table laden with delicious bites, and elegant women chatting in low voices and sipping flavourful tea surrounded by interesting artworks, the setting at the home of Delhi-based Radhika Chopra is the closest you’ll come to it. The director of the Art Foundation of Delhi and founder of luxury tea brand, No. 3 Clive Road, is known for her soirées that are steeped in everything beautiful and creative. This doesn’t come as a surprise because art is at the heart of everything that Radhika does. Having left her career as an economist to follow her passion for Indian art, when she got married to Rajan Anandan, Google’s vice-president for South-East Asia and India, she made it clear to her husband where her salary would go. “Rajan knew that if I go back to work, my salary would go towards art while his would go towards the bills. We support a lot of art projects,” says Radhika, who was born in India and raised in the US. Their spacious apartment houses the couple’s extensive art collection, which has been painstaking amassed over the years.

So, when Radhika entertains at home, it’s with a similar artistic blend. The ambience is relaxed, the food fantastic and the people eclectic. “Both Rajan and I are not funky. We’re used to doing things on our own. It’s always a casual and serene setting. But, at the same time, I’m a Virgo and so details are important to me. Since we entertain often, I have a team with whom I work in tangent.” For a more formal setting, Radhika begins planning at least 50 days in advance and has her go-to people for food, beverages, flowers and ambience. “I rely on Delhi-based lifestyle catering company CAARA for their exemplary food.

We have worked together for other events too and they know me very well. For western desserts, I go to Jenna Short, an American baker and author. Flowers come from florist Aruna Lal who is with The Lodhi. In fact, she gets me whatever type of flowers I fancy, though I like to put together the arrangements myself,” she says. 

However, the thing that truly stands out at Radhika’s parties are the guests—always an interesting mix of people. So, what is her secret to creating the perfect guest list and ensuring seamless execution? “I like to weave in people from

various backgrounds. Since, I am not essentially from Delhi, I can cross different social circles and bring together a group that will find each other interesting. I try to mix people who don’t necessarily know everyone, but can relate to and learn from them in so many ways. I think one enjoys a party when one can make connections, have simulating conversations and discover that, at some level, all of us are dealing with the same things in life,” reveals Radhika.

For example, at the high tea captured here, Radhika chose four women who were familiar with each other, but had one common trait—they are all entrepreneurs, and important to her. There was fashion designer Pia Pauro, fitness expert Sumaya Dalmia, gallerist

Roshni Vadehra and co-founder of CAARA, Ambika Seth. “So many connections were formed at tea, you know. Some of the women didn’t know they were working on the same project. And having the gorgeous mother-to-be, Ambika, led us to our favourite topic—motherhood. It was a lovely catch-up. And the best part was that no one asked me who the other guests were going to be beforehand.”

Macarons by Jenna Short

Jodhpur Blend Smoked Chicken Sandwich

An assorted cheese platter

The gorgeous lilies were

sourced by florist Aruna Lal

Pia Pauro and Ambika Seth share a laugh

The dessert spread

“When I envisioned the high-tea setting, the fi rst thing I wanted was a beautiful cake. Then, I wanted to do something around my business—No. 3 Clive Road. So, with CAARA, we came up with a menu that became the theme. I wanted the look to be elegant yet relaxed.

In India, people come over for tea all the time, so I wanted to push the envelope and create something other than the usual.”

Radhika greets Sumaya Dalmia

The table setting at the high tea

Parmesan Pannacotta, Black PepperSourdough

and Porcini Tuile

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54 � | October 2017

“About three years ago, I wanted to create something that was very much Indian. I knew the name—it would be No. 3 Clive Road—and that it had to be something that represented the essence of home. Thus, my luxury tea brand was born. For the high tea, I worked with

CAARA to create a menu that would inculcate various teas from the brand in the recipes. And they made it to perfection,” shares Radhika.

The high tea table came to life exactly as Radhika had envisioned—complete with a beautiful cake, delicious nibbles, fantastic fl owers and, of course, tea from No. 3 Clive Road.

Sumaya and Radhika in front of the neon installation by Shilpa Gupta, titled Where Do I End and You Begin.

One of the delicious teas of No. 3 Clive Road.

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Radhika’s beautiful home is fi lled with art, including a Bharti Kher in the foyer, a Subodh Gupta in the dining room, and Astha Butail’s fabric and wood installation titled Ever Lasting Day, and Anita Dube’s claw-like installation of enamel eyes,

titled River Disease, in the living room—all set amidst both antique and contemporary furniture. 

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HOSTESS TRICKSRadhika’s checklist for a perfect party.

1 Put together an eclectic mix of friends. It’s always nice to meet

new people at dinner, with varied interests and conversations. However, it’s up to the host to make sure that those conversations and introductions are made.

2 Determine the theme for the event. Paying attention to details,

from the cuisine to the crockery, makes for the perfect celebration. 

3 Rely on tried-and-tested people to help you out. Work with a

caterer or an event planner who you trust and who understands your sense of style. Be specifi c with the things you like and the things that don’t fi t your aesthetic. And then let them work their magic.

4 Music sets the mood of the afternoon or the evening. Make

sure you compile your playlist ahead of time and that your music system is tested beforehand. For an afternoon tea, I enjoy playing jazz.

5 Spend an hour or so, before the guests arrive, on yourself, to get

ready for the event. Pour yourself a glass of champagne and then enjoy your home fi lled with friends.

Cucumber with Cream Cheese, Dill and Chives

Sandwich.

Chai-Spiced Cake with Buttercream

Frosting and Salted Caramel

Drizzle

Conversations fill the room.

Pia and Radhika smile for the

camera.

Sumaya Dalmia and Roshni Vadehra

are all ears.

Gourmet finger food.

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58 � | October 2017

Chai-Spiced Cake with Buttercream Frosting and Salted Caramel DrizzleINGREDIENTS3 cups all-purpose flour • 2 tsp ground cinnamon • 1 tsp ground ginger • 1 tsp ground cardamom • ¹�₂ tsp ground nutmeg • ¹�₄ tsp ground cloves • 1 tbsp baking powder • ½ tsp salt • 1 cup milk • 1 cup maple syrup • ½ cup coconut oil • ½ cup oil • 2 eggs • 2 egg yolks • ½ tbsp vanilla extract • Buttercream Frosting* • Salted Caramel**• Mixed berries or figs to serve

PREPARATION1. Preheat the oven to 180oC. Grease two round cake pans and line the bottom of each with a round of parchment paper. Set aside. 2. Combine flour, spices, baking powder and salt in a large mixing bowl. Slowly mix in milk, maple syrup, oils, eggs and vanilla extract. Mix for 2 to 3 minutes, until smooth.3. Evenly divide the cake batter into each pan and place into the middle rack of the preheated oven. Bake for 18 to 25 minutes, or till a toothpick inserted in the centre comes out clean. Allow to cool completely.4. To begin layering the cakes, cut both evenly in half, lengthwise, to create more layers. Place one layer on your plate and top with a large dollop of buttercream. Spread evenly across the top and repeat with remaining layers. Use a large offset spatula to frost the top and the sides of the cake with a crumb coat. Drizzle some caramel over the top, saving some to drizzle onto each serving. 5. Arrange fresh fruits on top of the cake, cutting a few in half to add colour. You can also add greenery or flowers, if you like.*Buttercream Frosting: Beat 2 sticks butter with a mixer on high speed, until light and fluffy, about 1 minute. Add 3 tbsp milk, 2 tsp vanilla extract and 1 tsp salt; beat to combine. Add 5 to 7 cups powdered sugar, ¹�₂ cup at a time, and continue to mix on low

until combined. Beat on high until you reach desired consistency. Add more powdered sugar if the frosting is too thin.**Salted Caramel: Bring a large pan of water to boil. Submerge 1 can of condensed milk into the boiling water. Make sure you place the can on its side, so it can roll around. Cook the can for 3 hours, making sure that it is covered with water all the time. Add more boiling water if necessary. Take the can out of the pan and place it on a heat-proof surface to cool. Make sure it has cooled to room temperature before you open the can. Once cooled, add ½ tsp sea salt (or more to taste) and stir until smooth.

Mini Goat Cheese and Tomato TartletsINGREDIENTS200 gm flour • 78 gm Parmesan grated cheese • 3 gm chopped rosemary • 3 gm salt • 175 gm butter • 22 gm milk

For filling: 3 eggs • 158 gm milk • 98 gm cream • 100 gm CAARA basil pesto • 300 gm cherry tomatoes • 110 gm goat cheese • 10 gm chives, chopped • Salt and pepper to taste

PREPARATION1. In a large bowl, combine flour, Parmesan, chopped rosemary and salt. Mix in butter with your fingers until the mixture becomes crumbly. Slowly add in milk until a dough is formed. Chill in the fridge for 30 minutes. Roll the dough out thin and transfer it to the tart moulds, trimming off any excess. Bake for 10 to 15 minutes at 180oC. Set aside to cool.2. For the filling, in a large bowl, combine eggs, milk and cream. Set aside. In the cooled tart shells, add a small amount of CAARA basil pesto* and cherry tomatoes. Then pour the filling into the tart shells. Add in goat cheese and chives. Bake at 180ºC for 20 to 30 minutes until it is just set.

No. 3 Clive Road Malabar Blend Cured Salmon, Homemade Bagel and Vanilla Crème FraicheINGREDIENTSFor bagels: 150 gm flour • 6 gm sugar • 6 gm instant yeast • 3 gm salt • 3 gm gluten • 3 gm bread improver • ¹�₂ egg • 60 gm milk • 10 gm butter

For Malabar Blend salmon:10 salmon fillets (100 gm each) • 4 gm sea salt • 2 gm granulated sugar • 10 gm No. 3 Clive Road Malabar Blend tea

For vanilla crème fraiche:24 gm sour cream • 1 vanilla pod • 24 gm fresh dill

PREPARATION1. Preheat the oven to 200oC. To make the bagels, use a stand mixer with a hook attachment and combine all ingredients on low speed. Gradually increase the speed as the dough starts to incorporate.2. Once the dough is formed, cover and chill in the fridge for 30 minutes. Thereafter, roll out the chilled dough, and using a cutter, cut it in the shape of a bagel; set aside for 15 to 20 minutes. Bake in the preheated oven for 7 to 10 minutes until golden brown. Let cool and then split the bagels into two halves. Set aside.4. For the salmon, clean the fish thoroughly and remove all bones. Using a smoking gun, smoke the salmon with Malabar Blend tea for 45 minutes. Slice it thinly.5. To make the vanilla crème fraiche, hang sour cream overnight. Mix in vanilla beans and fresh dill; set aside.6. To assemble: Place the thinly-sliced salmon on one half of the bagel. Top with vanilla crème fraiche. Repeat with the others. *CAARA Basil Pesto is available for sale at Le Marche, NCR, or you can order directly by emailing easydining@caara.com. ■

Cake recipe by Jenna Short. Remaining two by CAARA.

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