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.

Before you start

Boil the spices a few minutes, then the tea, then the milk — the whole pot comes together in under ten minutes, so start it right as the tandoori goes out.

Cook-along start: ~0:35

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.