While tea is a favourite all through the year, the city's approaching monsoon season makes for the best time to experiment with flavours. While the traditional ones are classics, Indian chefs share unique recipes to try out this season
Every year, the world observes International Tea Day on May 21 to celebrate the timeless beverage. Image for representational purpose only. Photo Courtesy: Pixabay
Mumbai has been experiencing its first rains this May, making it the best time to experiment with our brews this monsoon season. While the tussle between coffee and tea is always going to be there, one can't deny the influence that tea, popularly called 'chai' in the city, has on our very mood.
Coincidentally, every year, the world observes International Tea Day on May 21 to celebrate the timeless beverage. Known to immediately brighten up our day even through the gloomy weather, Indian teas are popular not only in the country but around the world. However, if you are in the mood to experiment, Indian chefs say there is a lot you can do with simple ingredients that you can find in your kitchen or simply source them from your nearby market or online stores.
While some of these recipes experiment with the classic lemongrass, ginger and honey, there are others that will make you immerse yourself into brewing the perfect cup of tea this monsoon.
Spiced Lemongrass Ginger Tea with Saffron and Honey
Chef Anshul Dhyani, executive chef at ITC Grand Central in Mumbai's Parel neighbourhood, says you can bring in the monsoon season with a delicious Spiced Lemongrass Ginger tea, that is made with saffron and honey too. He explains, "The fusion of lemongrass and saffron not only elevates its flavour profile but also brings a sense of calm and rejuvenation. It’s a gentle reminder that nature and wellness go hand in hand, especially when it rains."
Ingredients (Serves 2):
Water 2 cups
Fresh lemongrass stalks 2 nos (lightly crushed)
Fresh ginger 1 inch piece (sliced)
Green cardamom pods 2 nos (slightly crushed)
Whole cloves 2 nos
Black peppercorns 4 nos
Saffron strands 6-8 nos
Organic green tea leaves 1 tsp (or 1 green tea bag)
Honey 1 to 1.5 tsp (adjust to taste)
Lemon zest – 1/2 tsp (optional, for citrusy aroma)
Method:
1. In a saucepan, bring 2 cups of water to a gentle boil.
2. Add the crushed lemongrass, sliced ginger, cardamom, cloves, and peppercorns. Let the mixture simmer for 5–6 minutes to allow the flavours to infuse.
3. Turn off the heat and add the green tea leaves (or tea bag). Let it steep for 2–3 minutes.
4. Add the saffron strands and lemon zest. Cover and allow it to rest for another minute.
5. Strain the tea into cups, stir in honey, and serve hot.
Nitro Ice Tea
If you are feeling a bit adventurous, chef Amit Sharma, co-founder of Poetry by Love & Cheesecake in Bandra, says you can definitely make the Nitro Ice Tea. He explains, "Our Nitro Iced Tea isn’t just a drink—it’s theatre in a glass. The nitrogen infusion creates a silky texture that elevates the humble iced tea into an indulgent, slow-sipping experience. It’s fresh, fizzy, and full of finesse.”
Ingredients (Serves 1):
Black tea leaves 4 gm (about 2 tsp)
Water 250 ml (for brewing)
Lemon zest 1/2 tsp
Mint leaves 3-4 fresh sprigs
Organic honey 1 tbsp (adjust to taste)
Ice cubes as needed
Nitrogen gas for infusion (via nitro canister or keg)
Method:
1. Brew the tea: Bring water to a near boil (around 90 degrees Celsius). Steep the black tea leaves with lemon zest for 4-5 minutes. Strain and cool completely.
2. Chill and flavour: Add honey and stir well. Slightly bruise mint leaves and drop them into the chilled tea. Let it steep for another 10 minutes in the fridge.
3. Infuse with nitrogen: Pour the flavored tea into a nitro canister or keg. Charge with nitrogen and shake well. Let it rest for 1-2 minutes.
4. Serve: Pour into a chilled glass. Watch the beautiful cascade settle into a creamy, velvety top. Garnish with a mint leaf if desired.
Hyderabadi Potli Chai
Taking a spin with teas from around the country, says chef Parab of Adarsh Sweets as he says you can make the Hyderabadi Potli Chai, which is a unique combination of spice blends with fresh poppy seeds, milk and tea bhurra. He explains, "We serve a tea that is dedicated to one of the tea sellers at a street-side stall from Kondapur in Hyderabad, who used a spice potli in his tea. The unique recipes give the special aroma of spices amalgamated with frothy milk and strong tea leaves."
Ingredients:
Potli Chai Masala
Pan ki jad 10 gm
Khus ki jad 8 gm
Pipli 2 gm
Dried rose petals 5 gm
Star anise 1 gm
Fennel seeds 4 gm
Cloves 10 gm
Cinnamon 5 gm
Poppy seeds 4 gm
Black tea leaves 100 gm
Milk 1 litre
Water 500 ml
Whole diamond sugar 100 gm
Method:
1. By using a muslin cloth, make a potli of all the above spices and knot well.
2. In a cooking pot, add water, tea leaves and the spice potli. Bring water to a boil, and keep it simmering for 10 minutes.
3. Add milk, sugar and boil and again on simmering for 12 minutes. While simmering, you need to continuously stir.
4. Strain the potli and tea leaves. Serve hot.
Tulsi Tea with Spiced Citrus Infusion
At Courtyard by Marriott in Ranchi, chef Ranjeet gives a twist to the classic Tulsi tea with a spiced citrus infusion. He says, “Tulsi tea has always been a staple in Indian households, especially during the monsoon. My version adds a spiced citrus twist, bringing together the warmth of traditional Indian spices and the zing of citrus to awaken the senses.”
Ingredients:
Fresh Tulsi (Holy Basil) leaves 10-12 nos
Water 2 cups
Fresh orange peel 1 tsp (finely grated)
Crushed ginger 1 tsp
Cinnamon stick 1 small (or 1/2 tsp powder)
Green cardamom 2 pods
Organic honey 1 tbsp (or to taste)
Fresh lemon juice 1 tsp
A pinch of pink Himalayan salt
Method:
1. In a saucepan, bring the water to a gentle boil.
2. Add the Tulsi leaves, crushed ginger, cinnamon stick, and cardamom. Let it simmer on low heat for 5–7 minutes to allow the flavors to infuse.
3. Add the grated orange peel and a pinch of Himalayan salt. Simmer for another 2 minutes.
4. Turn off the heat, strain the tea into cups.
5. Stir in the lemon juice and honey just before serving.
6. Garnish with a twist of orange peel or a fresh Tulsi leaf for a fragrant finish.
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