Milky tea

When I moved to New York City almost fifteen years ago, a friend took me on a downtown tour of inexpensive places to fill my belly. One stop was the Lahore Deli, a Pakistani joint on the edge of Soho where for four dollars I could have a little box of rice, dal and veggies plus a hot cup of sweet milky chai. The chai’s share of that bill was one dollar; these days it’s a buck fifty.

This is a picture of tea. Tea is also known as Chai, in Kenya. Chai is one of the most popular drink in Kenya and is drank every day, at least once. Usually drank with sugar and milk.

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In Devesh and Tara’s Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai – that strongly spiced, milky tea we love.The Chai was so different from what I’ve come to know as the slightly cloying, heavily spiced Chai from local teashops that I couldn’t believe it was the same thing. It was truly wonderful.

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