The chill of winter has set in, in most places and it can get really difficult to be pro-active this time of year. Sweater weather brings with it a tad bit of laziness, and the gloomy skyline makes you want to sit and home and not do much in particular.
So how does one set the winter blues aside?
Going beyond the Western cliché for cold weathers – the much celebrated hot chocolate with marshmallows, we thought we’d flip the history pages a little and take one out of the rich and varied heritage of India.
Introducing Heritage Chai 2.0 – a range of Chai inspired by Chai practices from across ancient India, popular even today. Try our Ajwain Saunf, Kesar Elaichi, Irani Dum or the Kashmiri Kahwah and savour the taste from the times of the sultans & maharajas!
Here’s a little guide to staying on top of your game in winters with a timeless, steaming hot cup of desi Chai with a few quick steps on how to make your own batch. Alternatively, you could just go the Chai Point route and order from your nearest Chai Point or walk in today!
- Ajwain Saunf Chai – Ajwain Chai can be taken by anybody as it does have milk or sugar. It’s refreshing, soothing and delectable to taste and mainly improves and rejuvenates the immune system and aids in digestion while stimulating metabolism.For preparing the Ajwain chai, firstly in a saucepan pour 2 cups of water and add ajwain, saunf and cardamom and boil well. Then add good quality tea leaves to it and leave it for about 3-4 minutes. Add honey as per your taste before consuming it.
- Kesar Elaichi Chai – Saffron or kesar, is a well known ingredient for treating depression, asthma and even good for skin. Elaichi reduces blood pressure and aids digestion.To make Kesar Elaichi Chai, boil the water in saucepan, add cardamom and saffron to get flavors. Add tea and milk, mix well and after first boil, add sugar and boil few mintues on low flame. Strain and serve hot tea with biscuits.
- Irani Chai – The Irani Chai or Dum ki chai is based on the same concept as dum biryani or any other dum based delicacy. The tea is brewed on a low flame by covering it with a heavy lid to lock in the aroma and the flavours of the tea leaves and spices (optional).To make dum ki chai at home, you would require heavy cream milk, sugar, tea leaves, water, cardamom and ginger. Boil the milk for at least six hours till it turns thick. Similarly, the tea leaves need to be brewed with sugar, green cardamom and ginger. Close the pan with a heavy lid to give dum to it for 10 to 15 minutes till it reduces to becoming a decoction. Mix both in equal proportions.
- Kashmiri Kahwah – The Kahwah is made by boiling green tea leaves with saffron strands grown in Kashmir, cinnamon bark, cardamom pods, and occasionally Kashmiri roses to add a great aroma. Here’s how you can make a cup of Kahwah at home. Boil 1 cup of water along with cardamom, cloves and cinnamon. Add Kashmiri green tea leaves and switch off the flame. Let it infuse for about 2-3 minutes. In the meantime, blanch and slice 2 almonds and put in a tea cup along with a few strands of saffron. Strain and pour the tea into the cup. Sweeten with honey and enjoy.
Visit any Chai Point store near you, or order online today!