Now that the rains have arrived, it's time for that garma-garam-chai-ho-jaaye feeling. But move beyond the boring milk-water-tea-sugar concoction. Try these two recipes that Ishijyot Surri, executive chef and tea sommelier at Andheri's Pachinco Cafe, suggests for your brew.
<h2>Valley of flavours</h2>
Take a trip to Kashmir with kesari kahwa, a type of tea typical to the Valley. "It incorporates the ingredients available in the region," Surri says.
Ingredients Black tea - 1 tbsp Almonds - 2 tbsp, chopped Pistachios - 1 tbsp, chopped Saffron strands - 1 pinch Water - 1 cup
<img title="Chef Ishijyot Surri" src="https://images.mid-day.com/images/2020/jun/Fits-to-the-tea-a.jpg" alt="Chef Ishijyot Surri" /> Chef Ishijyot Surri
Method Pour a cup of water in a pan and add black tea. Bring to a boil for three minutes. Strain the tea in another pan; add the above-mentioned dry fruits, and simmer for two to three minutes. Pour the tea in a tea pot, and add the saffron strands to it. Stir well.
<h2>Yummy in Yemen</h2>
<img title="Yummy in Yemen" src="https://images.mid-day.com/images/2020/jun/yumm.jpg" alt="Yummy in Yemen" />
Condensed tea is popular in Yemen, where it is known as shahi haleeb. Follow the recipe below to recreate the drink in Mumbai.
Ingredients Black tea - 1 tbsp Green cardamom powder - 1 tsp Clove &ndash; 2 pieces Water - 3/4 cup Condensed milk - 2 tbsp
Method Pour water in a pan and then add cardamom powder and cloves. Bring to a boil and add the black tea. Boil the mixture for three minutes. Strain in a cup and add the condensed milk to it.
<h2>Brewing hacks</h2>
. Grate ginger if you are using it in tea, instead of crushing it, as it will add better flavour. . If you like your tea sweet but want to avoid white sugar, you can easily replace it with brown sugar or jaggery powder. . Strain the tea and toss it between two vessels to get a frothy and thick restaurant-style serving at home.
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With the monsoon here, now's the time to put the tea on the boil. Here's how to perk up your cuppa

Fits to the tea

Valley of flavours

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