Perfect Doodh Cha

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Even though commercial cultivation of tea in the country was introduced by the British in the early 19th century, there is nothing else that India has made more its own than chai. A popular drink across most of South Asia, from drawing rooms to street shacks, this is a boiled concoction of water, milk, sugar, tea, and occasionally, aromatic spices. Ours is a lighter version of the famed “masala chai” (spiced tea), a perfect accompaniment to an evening snack, be it simple moori-chanachur, telebhaja or something more elaborate.



  • Using a mortar and pestle, roughly crush the clove and cardamom pod. This will help release their flavours.
  • Wash, peel, and dice the ginger roughly.
  • Set a saucepan over medium-high heat and add the water, clove, cardamom, and ginger.
  • Cover the pan and let the water come to a boil. Allow the spices to bubble in water for about 4 minutes.
  • Add the milk, and once it has heated up, add in the tea and sugar.
  • Allow this milky mixture to boil vigorously. Just when the tea is about to boil over, drop the heat and let it simmer for about 4 minutes. You can see the tea change colour from light brown to a rosy kind of orange.
  • Strain and serve immediately.

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