Royal Boat - Traditional India
三里屯SOHO, B座 B1-202
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Specializing in Indian drinks, this tiny cafe serves traditional Indian tea, lassis and fruit juices. The Indian snacks on the menu come straight out of the bag, but they're a unique taste in Beijing and well worth trying.
It gives a great pleasure in announcing the opening of "Royal Boat -Traditional Indian" , a relaxing junction in the heart of Beijing, China. "Royal Boat - Traditional India" is located in Sanlitun SOHO, opposite Village.
"Royal Boat -Traditional Indian" is a popular, soft, refreshing and relaxing meeting place where people can sip and enjoy either a cup or a pot of tea (3 tea cups) in the cold winter, taste the vibrant typical Indian Lassi of different types or drink the fresh fruit juice(no water and flavour added) prepared on the fly post placing of orders. Tea are made from different flavours of Assam and Darjeeling premium and high-grade CTC and Leaf Tea which are directly procured from India.
Additionally, there are Fresh Fruit Juice Packages("Royal Wonders"), which are health oriented packages targeted for all individual specially tailored for office-goers, working women, smokers and elderly people. Since the juices prepared do not contain any artifial ingredients, these are suited for school students also.
Indian Teatime
Specializing in Indian drinks, Royal Boat aims to introduce Indian tea culture to China. Housed in the still empty Sanlitun SOHO, the tiny space is decorated with traditional Indian paintings. The teas are all imported from India. The Assam and coconut rum tea (¥30) is a light-bodied, faintly sweet beverage. We recommend the first flush Darjeeling for an authentic, earthy flavor. The rose lassi (¥25) is extremely creamy and sweet, with a flowery essence. The Indian snacks are not made in-house, but rather come served out of plastic bags. Still, they’re a unique taste in Beijing and well worth trying. The mildly spicy, curried taste of the marthri (¥15) was our favorite. The very spicy nut mix (¥15) is also quite addictive.
Sarah Ting-Ting Hou
