Kadam Kitchen Masala Chai

Name: Kadam Kitchen Masala Chai
Cuisine: Indian
Ingredients: 2 cups water; 1 cup whole milk; 3 teaspoons loose black tea (Assam); 1-inch ginger, smashed; 4 green cardamom pods, cracked; 1 small cinnamon stick; 2 cloves; Sugar to taste — chai is not shy

Serve when

Brew it for the Maison Mumbai kitchen — the cup an Indian family restaurant runs on between services.

What to drink

The Kadam side of the road runs on the rhythms of an Indian family kitchen, and that kitchen's standing drink is masala chai — black tea boiled with milk, ginger, and warm spices. A suggested pairing: pour it with the tandoori (or after the omelette), sweet and strong, the hundred-foot answer to Madame Mallory's espresso.

What to drink

Spiced, milky, and assertive — chai stands up to tandoori heat the way no polite beverage can, and it's the honest cup of the film's Indian kitchen.

Ingredients

2 cups water
1 cup whole milk
3 teaspoons loose black tea (Assam)
1-inch ginger, smashed
4 green cardamom pods, cracked
1 small cinnamon stick
2 cloves
Sugar to taste — chai is not shy

Method

Boil the water with the ginger and spices for 3 minutes.
Add the tea; boil 2 minutes more.
Add the milk and sugar and bring back to a rolling boil — let it climb the pot once.
Strain into cups from a height, for the froth and the drama.