Celebrity chef Ranveer Brar, known for his engaging culinary narratives, has shared precious family wisdom on crafting the perfect cup of chai. In a recent YouTube podcast with Ranveer Allahabadia, Brar unveiled that his father's signature tea recipe holds a special place in his heart, a recipe thoughtfully adapted with the changing seasons.
The Family Secret: Seasonal Spices in Chai
Chef Brar explained that his father employs a unique technique of adding milk twice during the preparation. The real magic, however, lies in the seasonal spices. During the hot summer months, he incorporates saunf, or fennel seeds. When winter arrives, he switches to mulethi, which is liquorice root. This practice, Brar noted, was passed down with the wisdom of his grandmother, who believed it helps with body balance.
Brar further elaborated that chai is a deeply personal beverage, where even identical ingredients can yield distinct results in different hands, highlighting the art behind the brew.
The Ayurvedic Wisdom Behind the Ritual
Dt Amreen Sheikh, Chief Dietitian at KIMS Hospitals in Thane, affirmed the scientific logic underpinning this traditional custom. She confirmed that there is significant wisdom behind many Indian home remedies.
Sheikh detailed the distinct properties of each spice. Mulethi is known for its warming and soothing qualities. It effectively eases winter ailments like coughs, colds, and throat irritation while providing support to the respiratory system. Conversely, saunf offers a cool and refreshing effect. It aids digestion, reduces acidity, and helps soothe the body during the intense summer heat. This deliberate seasonal switch between mulethi and saunf is a perfect example of Ayurvedic principles in daily life.
Flavor Transformations and Important Precautions
The dietitian also described how these spices alter the tea's flavor profile. Mulethi imparts a soft, earthy sweetness with subtle caramel notes, enriching the overall cup. Fennel seeds, on the other hand, provide a light, fresh sweetness that perfectly counteracts the heaviness of the milk.
Sheikh strongly emphasized that moderation is the key to incorporating these spices. She recommended using only about one-fourth of a teaspoon, or a small pinch, for two cups of tea. Using too much mulethi can make the tea excessively sweet or even slightly bitter, while an excess of saunf can dominate and overpower the other flavors.
She also issued a crucial advisory, stating that individuals with high blood pressure or kidney issues should limit their intake of mulethi, as frequent consumption can potentially disrupt the body's sodium balance.
This simple, seasonal adjustment transforms an ordinary daily cup of chai into a mindful ritual. It becomes a practice that nourishes both the body and spirit, aligning one's well-being with the natural rhythm of the weather and the body's own needs.
