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.

A blog about modern and traditional Indian food and photography

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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.

Tea with a milk

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