When I think of chai, I always think of Sharwan's Tea Corner just outside of the Mahabodhi Temple in Bodh Gaya. Sharwan's was excellent in at least three respects. 1) Ambiance: With a view of the river of Buddhist pilgrims in the foreground and the Bodhi Tree in the background, the setting was truly unsurpassed. 2) Quality: The chai itself was as boldly flavored as it was rich due not least to it's high milk to water ratio and an abundant portion of tea - the true mark of Sharwan's magnaminity. 3) Value: It was cheap. At 5 rupees per glass (about 15 cents) it was still a little expensive for India, but considering the first to factors, it was a great deal.
So as a tribute to Sharwan and all the chai wallas who toil day in and day out to supply the world with chai, I offer my own version, which I must admit that I have adapted from a Williams and Sonoma book entitled "Savory India". It seems right that the recipe should have come from Sharwan himself, but it never occurred to me ask him or any other chai man during our travels in India.
Dhanni's Special* Chai
2 Cups Water
2 Cups Whole Milk
8 whole cloves
A pinch of black pepper
1/2 teaspoon crushed ginger
6 cardamon pods
1 cinnamon stick
4 tablespoons of loose black tea (preferrably Assam)
Add sugar to taste
Combine the water and whole milk in a saucepan and heat to boiling.
While the liquid is heating, crush the spices with mortar and pestle -
just a little bit - no need to make a powder.
Once
the liquid begins to boil, turn down the heat (so it doesn't boil over)
and add the rest of the ingredients. Simmer for about 5 minutes,
strain and serve.
Serves 2 - 8
*In India, when the word "Special" modifies "Chai" it means that there is an extra high milk to water ratio, giving the tea an especially rich flavor.
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