The Art of Chai: Chef Ranveer Brar Reveals His Father’s Signature Recipe

Chai, an integral part of Indian culture, transcends mere beverage classification. For many, it’s a daily ritual, a comforting hug in a cup, and an elixir steeped in tradition. Chef Ranveer Brar, renowned for his culinary storytelling, recently shared his thoughts on crafting the perfect cup of chai during a podcast with Ranveer Allahabadia. His insights dive not just into technique, but also into the familial roots and seasonal wisdom that flavor the beloved drink.

A Family Tradition

Ranveer Brar’s admiration for his father’s chai preparation is palpable. He reminisces, “Mere pitaaji banate hai. (My father makes chai at home).” What makes this recipe special is not only the taste but the mystery surrounding it; Brar’s father has yet to reveal the entirety of his technique. One intriguing tip, however, is the unconventional method of adding milk twice during the brewing process, which likely contributes to a rich, creamy texture.

In addition to the basics, his father incorporates saunf (fennel seeds) in the summer and mulethi (liquorice) in winter. These additions align with Ayurvedic principles, resonating with the wisdom passed down through generations about how diet should adapt to the changing seasons.

Seasonal Wisdom in Chai

Dt. Amreen Sheikh, chief dietitian at KIMS Hospitals, corroborates the seasonal choices made by Brar’s father. According to Sheikh, both saunf and mulethi serve distinct purposes suited to the seasons.

• Mulethi (Liquorice): In winter, this ingredient acts as a warming agent, soothing coughs, alleviating throat irritation, and supporting the respiratory system. Its soft, earthy sweetness, with hints of caramel, adds a luscious depth to the chai, making every sip comforting during the colder months.

• Saunf (Fennel Seeds): In contrast, saunf brings a refreshing coolness to summer chai. Rich in flavor, it enhances digestion and helps alleviate acidity, making it a perfect summer companion. The lightweight sweetness balances the heaviness often attributed to milk, thus providing an uplifting experience.

Flavor Profiles and Techniques

While the same core ingredients define chai, the varying methodologies lead to distinctly different experiences. Brar emphasizes that even small tweaks can create a chai that caters to individual palate preferences.

Flavors:

• Mulethi’s soft sweetness versus saunf’s light freshness each transform the chai’s flavor profile remarkably. The earthy richness from mulethi alongside the delightful, refreshing notes of saunf offers an intricate layering of taste.

Moderation is Key

However, it’s essential to remember that moderation is crucial when incorporating these herbs. Sheikh advises that a pinch—approximately one-fourth teaspoon—is ample for two cups of chai. Excess mulethi could overpower the drink’s balance by making it overly sweet, while overusing saunf could dominate the flavor profile entirely.

Furthermore, for individuals with high blood pressure or kidney issues, caution is warranted with mulethi. Its effects can influence sodium balance when consumed in larger quantities, emphasizing the importance of mindful consumption.

A Mindful Ritual

Incorporating seasonal ingredients into chai turns it into more than just a beverage; it becomes a mindful ritual that nurtures both body and spirit. By aligning the drink with nature’s cycles, one can nourish themselves in harmony with the changing environment. Chai thus transforms into an act of care, allowing for personal introspection, meditation, and connection with heritage.

The art of making chai, as shared by Chef Ranveer Brar, underscores a rich cultural tapestry filled with tradition, seasonal awareness, and family love. By appreciating the nuances behind each cup, such as seasonal adjustments and skillful ingredient combinations, one can not only elevate their chai experience but also deepen their connection to a time-honored ritual.

In a world where the ordinary can become extraordinary, a simple cup of chai, infused with wisdom and care, stands as a testament to the power of culinary heritage.