International Tea Day: Enjoy Mumbai's rains with these innovative chai recipes

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 cant deny the influence that tea popularly called chai in the city has on our very moodCoincidentally 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 storesWhile 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 monsoonSpiced Lemongrass Ginger Tea with Saffron and HoneyChef Anshul Dhyani executive chef at ITC Grand Central in Mumbais 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 Itrsquos a gentle reminder that nature and wellness go hand in hand especially when it rainsIngredients Serves 2Water 2 cupsFresh lemongrass stalks 2 nos lightly crushedFresh ginger 1 inch piece slicedGreen cardamom pods 2 nos slightly crushedWhole cloves 2 nosBlack peppercorns 4 nosSaffron strands 68 nosOrganic green tea leaves 1 tsp or 1 green tea bagHoney 1 to 15 tsp adjust to tasteLemon zest ndash 12 tsp optional for citrusy aromaMethod1 In a saucepan bring 2 cups of water to a gentle boil2 Add the crushed lemongrass sliced ginger cardamom cloves and peppercorns Let the mixture simmer for 5ndash6 minutes to allow the flavours to infuse3 Turn off the heat and add the green tea leaves or tea bag Let it steep for 2ndash3 minutes4 Add the saffron strands and lemon zest Cover and allow it to rest for another minute5 Strain the tea into cups stir in honey and serve hotNitro Ice TeaIf you are feeling a bit adventurous chef Amit Sharma cofounder of Poetry by Love amp Cheesecake in Bandra says you can definitely make the Nitro Ice Tea He explains Our Nitro Iced Tea isnrsquot just a drinkmdashitrsquos theatre in a glass The nitrogen infusion creates a silky texture that elevates the humble iced tea into an indulgent slowsipping experience Itrsquos fresh fizzy and full of finesserdquoIngredients Serves 1Black tea leaves 4 gm about 2 tspWater 250 ml for brewingLemon zest 12 tspMint leaves 34 fresh sprigsOrganic honey 1 tbsp adjust to tasteIce cubes as neededNitrogen gas for infusion via nitro canister or kegMethod1 Brew the tea Bring water to a near boil around 90 degrees Celsius Steep the black tea leaves with lemon zest for 45 minutes Strain and cool completely2 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 fridge3 Infuse with nitrogen Pour the flavored tea into a nitro canister or keg Charge with nitrogen and shake well Let it rest for 12 minutes4 Serve Pour into a chilled glass Watch the beautiful cascade settle into a creamy velvety top Garnish with a mint leaf if desiredHyderabadi Potli ChaiTaking 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 streetside 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 leavesIngredientsPotli Chai MasalaPan ki jad 10 gmKhus ki jad 8 gmPipli 2 gmDried rose petals 5 gmStar anise 1 gmFennel seeds 4 gmCloves 10 gmCinnamon 5 gmPoppy seeds 4 gm Black tea leaves 100 gmMilk 1 litreWater 500 mlWhole diamond sugar 100 gmMethod1 By using a muslin cloth make a potli of all the above spices and knot well2 In a cooking pot add water tea leaves and the spice potli Bring water to a boil and keep it simmering for 10 minutes3 Add milk sugar and boil and again on simmering for 12 minutes While simmering you need to continuously stir4 Strain the potli and tea leaves Serve hotTulsi Tea with Spiced Citrus InfusionAt Courtyard by Marriott in Ranchi chef Ranjeet gives a twist to the classic Tulsi tea with a spiced citrus infusion He says ldquoTulsi 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 sensesrdquoIngredientsFresh Tulsi Holy Basil leaves 1012 nosWater 2 cupsFresh orange peel 1 tsp finely gratedCrushed ginger 1 tspCinnamon stick 1 small or 12 tsp powderGreen cardamom 2 podsOrganic honey 1 tbsp or to tasteFresh lemon juice 1 tspA pinch of pink Himalayan saltMethod1 In a saucepan bring the water to a gentle boil2 Add the Tulsi leaves crushed ginger cinnamon stick and cardamom Let it simmer on low heat for 5ndash7 minutes to allow the flavors to infuse3 Add the grated orange peel and a pinch of Himalayan salt Simmer for another 2 minutes4 Turn off the heat strain the tea into cups5 Stir in the lemon juice and honey just before serving6 Garnish with a twist of orange peel or a fresh Tulsi leaf for a fragrant finishatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params