February Chai
I am just getting back from an epic adventure across Pakistan. It started out at the breathtaking palaces of Shah Jahan in Lahore; then, deep into the Himalayan and the Karakoram mountain ranges; and finally with family time in Islamabad.
As I was leaving of this trip, I knew this February’s post would be inspired by Pakistani food. There is so much pride in how people cook for each other. As I was flying back, I kept thinking about how people avail long blocks of time for each other to sit, eat, and talk … oh and drink chai.
In true Khalid fashion, I broke all the social norms and walked into kitchens to ask about recipes. Once you have been welcomed into a kitchen, you are part of the culinary inner circle. People will literally look over their shoulder as they tell you how they make their favorite dishes, this is such a sacred space.
Throughout this trip, I talked to chai-walas in Lahore, Sakardu, Shigar, Hunza, Giltgit, Islamabad, and Rawalpindi. The way one person makes chai is different from the next. Then, you fly to another Pakistani province, and this style changes even further. Once again, no matter where you are in Pakistan, people will make time to sit with you and drink chai. Your host could be a shopkeeper you just met, a person you asked for directions, or a family member you have known your whole life.
After all these conversations, here is the best chai recipe, according to me. Also, I hope you can sense the hesitation I have sending out a chai recipe. Chai is so personal to people and I am about to get lots of email responses back with recipe alterations. Regardless, here is a recipe that will rock.your.world.
The Ultimate Chai
Prep Time
5 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- 2 cups of whole milk
- 1.5 cups of filtered water
- 3 heaping teaspoons of loose leaf black tea
- 3 teaspoons of sugar
- 3 pods of fresh cardamom
- 4 – 6 threads of saffron (optional)
Kitchenware
- 1.5 qt saucepan
- Ladle
- Strainer
Steps
- In a 1.5 qt saucepan, bring the milk to a gentle boil.
Note: During this process two things are happening: the sugars in the milk are breaking down into simpler sugars and the milk proteins are getting denatured. When the milk proteins break down, they are released into air bubbles (foam). Keep mixing the milk to rehydrate the bubbles, and keep your milk frothy. - Add water and keep aerating the milk with a ladle like the dude in the photo below.
- Add the black tea and simmer for 3 to 5 minutes until the mixture turns golden.
- Stir in Sugar
- Add the cardamom pods after crushing them in your palm.
Note: This will release the flavor into your chai. - Continue aerating for another 2-4 minutes. You want the chai to come to an over-boil 4 – 5 times. Each time this happens, you can temporarily remove it from the heat and put it back on.
- If you have any saffron in your pantry, this is a great time to bring it out. Saffron is a spice of the royals and will bring this chai to the next level.
- Strain and serve in your best teacups.
