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It's official. Sanjana Feasts, the cookbook is happening. Yesterday we reached in excess of 100% funding for this delicious ode to modern Indian cuisine. I couldn’t have done it without the 850+ people who have so kindly pledged over the past 4 weeks. Some of you may know that I’ve been food blogging for the best part of 14 years (!). It’s been a long road getting here. I’m electrified to be able to say this right now.

Over the years, I’ve developed hundreds of recipes, taught myself how to cook, style food, operate cameras and photography equipment, as well as learned to use photo and video editing software. I’ve done it so that I’m able to produce badass content in a way that brings the food I love to life. It’s exciting, detailed and visually beautiful for a reason — so that you can confidently recreate it at home, to enjoy with your friends and families, or even by yourself. After all, we eat with our eyes and food has the power to bring on all the fuzzy feelings. To teach, to share, and to connect with you through social media has been a pleasure and privilege. I’m ready for this adventure. Are you?

Next, I will complete the book, updating you as I go along. Please check the pledge page for the publication date, which will be updated in due course. There is a wealth of information <a href="https://unboundhelp.zendesk.com/hc/en-us/articles/4411152709649-The-book-I-ve-supported-has-reached-its-funding-target-What-happens-next-">here</a> around what happens now the book is fully funded, the publishing process and when you’ll get your copy. I’m doing all of my own recipe development, styling and photography. For those of you who have pledged for Watch &amp; Learn packages, there will be videos of recipes taken from the book, so I will be filming and editing those too. This tiger orange, new school, Indian vegetarian book baby is going to be a labour of love. All the best things in life are though, aren’t they?

Thank you. This means the world to me. Jaw-dropping Indian food incoming… roarsome.

Sanjana

100% funded. You made it happen!

95% funding in under four weeks? Feels like it has scone in 60 seconds (sorry, not sorry). In all seriousness, I'm absolutely thrilled to see so many of you generous folks backing the cookbook I've waited so long to write. Almost 800 supporters so far. This being said, with Sanjana Feasts in the home stretch, I'd like to call upon each and every supporter of the book to join me for warm scones.

This exclusive recipe for Carrot Cake Scones with Cardamom Cream and Marmalade is both simple and satisfying. Lightly-spiced with cinnamon, ginger, nutmeg and cloves, they're best served with a dollop of thick cardamom cream and orange marmalade. Sounds fancy but in reality, these scones taste far more luxurious than the effort they take to prepare.

Do make these. And whilst they're in the oven, please call, text or email friends and family a link to the funding page for this book. Every pledge, big or small brings us a step closer to being fully funded. I can't wait to share more modern Indian-inspired recipes with you.


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Carrot Cake Scones with Cardamom Cream and Marmalade 
Makes: 6 scones 
Difficulty: Easy


 Ingredients


<ul>
	<li>250g self-raising flour</li>
	<li>75g light brown sugar</li>
	<li>1 1/2 tsp baking powder</li>
	<li>1 tsp ground ginger</li>
	<li>1 tsp ground cinnamon</li>
	<li>1/4 tsp ground cloves</li>
	<li>1/4 tsp grated nutmeg</li>
	<li>1/8 tsp salt</li>
	<li>100g unsalted butter, cold and cubed</li>
	<li>1 large carrot (150g), grated and squeezed (reserve water)</li>
	<li>25g raisins</li>
	<li>40ml ice cold water or milk</li>
	<li>Additional 20ml milk, for brushing on top</li>
</ul>


 To serve


<ul>
	<li>300ml double cream</li>
	<li>2 cardamom pods, seeds finely ground</li>
	<li>3 tbsp your favourite orange marmalade</li>
</ul>


 Method


<ol>
	<li>
	Preheat the oven to 200°C/400°F.
	</li>
	<li>
	In a large bowl, mix together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg and salt.
	</li>
	<li>
	Add the butter and rub the flour into the butter together to create a coarse breadcrumb-like texture. Some lumps of butter are okay. Use a light touch and try to work as quickly as you can.
	</li>
	<li>
	Pile the grated and squeezed carrots, as well as the raisins into the flour mixture and stir with a fork to coat all the carrots. Gradually add the reserved carrot juice (mine was a total of 20ml) and around 40ml ice cold water or milk. You may not need it all so add it bit by bit. Mix with a fork until the scone dough just comes together. Try not to overwork it and do not knead. The texture of the scones will be lighter the less you handle it.
	</li>
	<li>
	Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out 6 rounds using a round or fluted scone or cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine.
	</li>
	<li>Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one. Refrigerate for 5 minutes.</li>
	<li>
	Brush the scones with milk and bake in the pre-heated oven for 16-18 minutes. Allow to cool for 15 minutes before eating.
	</li>
	<li>
	Whip the cream and cardamom together until you have soft peaks. Refrigerate until required.
	</li>
	<li>
	Split the scones horizontally and pile with cardamom whipped cream and marmalade. Serve immediately.
	</li>
</ol>

 

With love and warm spices, 
Sanjana

Carrot Cake Scones with Cardamom Cream and Marmalade

They say that when one makes food, they make friends. I didn't quite realise the extent of this truth up until this week. To everyone who has pledged their support for this book, I would like to say a great big thank you. To have reached almost the half way mark in a mere few days was utterly unexpected, yet so appreciated. I am blown away by your kindness.

 
While testing many recipes for the book, I've held a few back for moments such as these. I've always believed that the best way to say thank you is with food. Today, I'll be celebrating your generosity with Chur Chur Naan. This is a show stopping style of naan where flakiness meets the iconic tender chew of smoky naan. It's cooked upside down on a hot pan, directly over an open flame to mimic the work of a tandoor, or clay oven. It's a technique I use often, for many styles of Indian bread, from <a href="https://www.sanjanafeasts.co.uk/2021/07/bullet-cheese-naan/">naan</a> and <a href="https://www.sanjanafeasts.co.uk/2020/04/paneer-kulcha/">kulcha</a>, to tandoori roti.

 
In Hindi, the term 'Chur Chur' means 'to crush' and that is exactly the kind of treatment we give this naan. Once cooked, it is topped generously with tandoori butter, crumbled paneer (fresh Indian cheese and the love of my life), diced red onions and fresh coriander. The final step is to crush the naan which separates all the layers.

 
Find this exclusive recipe below, plus a video tutorial demonstrating the technique.

 
SERVE WITH: This North Indian naan pairs beautifully with any style of daal, bean or chickpea curry, in particular <a href="https://www.sanjanafeasts.co.uk/2020/03/vegan-daal-makhani/">Daal Makhani,</a> <a href="https://www.sanjanafeasts.co.uk/2021/11/shahi-daal/">Shahi Daal,</a> <a href="https://www.sanjanafeasts.co.uk/2020/02/rajma-kidney-bean-curry/">Rajma,</a> Channa Masala or Punjabi Chole.

 


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Chur Chur Naan 
Makes 4 flaky naans

Ingredients 
 
For the dough: 
325g self raising flour 
1 tsp baking powder 
1 tbsp sugar 
3/4 tsp salt 
2 tbsp full-fat yoghurt 
1 tbsp oil 
140ml warm water

 
Lamination (to create layers): 
50g ghee, softened 
2 tbsp plain flour

 
Topping: 
50g butter 
2 tsp tandoori masala (any shop bought is fine) 
3 tbsp chopped coriander 
75g fresh or shop-bought paneer, crumbled or grated) 
1 red onion, finely chopped 
 


 Method


<ol>
	<li>DOUGH: In a large plate with high sides or bowl, mix together the flour, sugar, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.</li>
	<li>Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a firm dough. Knead for 8 minutes until smooth and soft.</li>
	<li>Cover the dough with a very thin film of oil, place it in a bowl and cover with a tea towel. Allow to rest for 30 minutes. Divide the dough in to 4 equal portions, about 130g per ball.</li>
	<li>LAMINATION: Roll the dough out into the thinnest circle possible, I managed about 30cm wide. Spread with a 1 1/2 tsp of softened ghee and sprinkle with 1 tsp plain flour.</li>
	<li>Roll the dough up into a log and flatten using your fingertips. Coil into a snake shape, tucking the end underneath. Flatten with your palm and repeat for the next three dough balls. Keep them covered as you work to stop them from drying out.</li>
	<li>Use a rolling pin to roll the dough balls, one at a time, dusting with with flour as you go. Roll until they're around 2mm thick.</li>
	<li>COOK: Heat a tawa or frying pan over a medium-low heat (do not use a non-stick frying pan). I use a steel or aluminium pan. Gently and carefully lift the naan and spread water over the surface. Carefully slap the naan down on the preheated pan and cook over a medium heat for 30 seconds, or until small bubbles appear on the surface of the naan.</li>
	<li>Pick the pan up by the handle (use an oven glove if it's very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.</li>
	<li>Use a metal spatula or turner to gently release the naan from the tawa or pan.</li>
	<li>TOPPING: Brush the naan generously with butter and tandoori masala. Spread to create a rich red/orange buttered surface. Sprinkle with the paneer, red onions and fresh coriander.</li>
	<li>Finally, scrunch the naan from the edges, inwards to create flaky, separate layers. Repeat for the remaining naans.</li>
</ol>

Enjoy this recipe. If you make it, please share a photo on social media and tag me - I'd love to see and reshare your creations! Please use the hashtag #SanjanaFeastsBook so I don't miss it! I'm @Sanjana.Feasts on Instagram and @SanjanaFeasts on Twitter.

Finally, a huge thank you again to you all for pledging. I would be grateful if you could share this pledge page with anyone in your network who might find it interesting.

Love, peace &amp; naan grease ✌️ 

Sanjana

Chur Chur Naan: Daal's best friend | a huge thank you!

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Pssst... Do you want an exclusive recipe from Sanjana Feasts? Last week I put it to you to vote on the recipe you most want to see from my debut cookbook and 54% of voters went for this fabulous Halloumi Fries Chaat. Chaat is one of India's most famous street foods and here's a version with salty, golden halloumi fries at the heart of it. The fried halloumi doused with masala yoghurt, tamarind chutney, spicy coriander and mint chutney, onions, crunchy sev (fried besan noodles) and juicy bursts of sour pomegranate makes this dish a complete party in your mouth. 

I keep my promises! As we have reached 75% funding for the book, I'm going to let the chaat out of the bag, as it were and give you a sneaky peek of the recipe. I hope it gives you a flavour of what's to come.

If you make it, please post a photo and tag me on social media. i'd love to reshare and give you a shout out.

Halloumi Fries Chaat 
Serves 2


 Ingredients


250g halloumi, cut into fries 
2 tbsp cornflour 
2 tbsp any cooking oil

For the masala yoghurt: 
125g full-fat Greek yoghurt  
1/4 tsp roasted cumin seeds, crushed 
1/2 tsp dried mint 
1/4 tsp chaat masala  
2 tsp sugar 
2 tsp lemon juice

Additional toppings: 
2 tbsp tamarind chutney <a href="https://www.sanjanafeasts.co.uk/2020/06/4-street-style-indian-chutneys/">(try my homemade version)</a> 
Green coriander and mint chutney <a href="https://www.sanjanafeasts.co.uk/2020/06/4-street-style-indian-chutneys/">(try my homemade version)</a> 
2 tbsp chopped red onion 
2 tbsp diced tomato 
2 tbsp pomegranate 
2 tbsp sev (fried besan noodles, available in most big supermarkets or in Indian shops) 
Few sprigs fresh mint 
 


 
 Method
 


<ol>
	<li>First, mix together all the ingredients for the masala yoghurt. Cover and refrigerate until required. this can be done up to 24 hours in advance.</li>
	<li>Toss the halloumi fries in cornflour. Heat the oil in a non-stick frying pan and pan-fry the halloumi on all sides until golden all over. Arrange the halloumi fries in a bowl or on a plate.</li>
	<li>Top with a drizzle of masala yoghurt (you might want to save some to serve on the side), tamarind chutney and green chutney, onions, tomatoes, pomegranate, sev and mint sprigs. Serve immediately.</li>
</ol>

Thank you for supporting Sanjana Feasts. I am so excited to share the book with you. All 80 of the recipes, from chai snacks and curries, to Indian-inspired meals with global flavour are as delicious as they are unique. Please continue to share the project page with friends, family, neighbours, pets, neighbour's friends, family and pets, and please encourage them pledge! Every pledge gets us closer to the magic 100% funding.

Chaat soon,

Sanjana

Halloumi Fries Chaat: A gift from Sanjana Feasts

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Feasts HQ has become somewhat of a powerhouse of food. At exactly 50% of the way through recipe testing, the test kitchen reminds me of the Invention Room in my all-time favourite book, Willy Wonka &amp; The Chocolate Factory. I'm just cooking up a different type of daal to the delicious wonders cooked up by the author, Roald Dahl.

<blockquote>
 
'All about him black metal pots were boiling and bubbling on huge stoves, and kettles were hissing and pans were sizzling, and strange iron machines were clanking and spluttering, and there were pipes running all over the ceiling and walls, and the whole place was filled with smoke and steam and delicious rich smells.' - Charlie &amp; The Chocolate Factory, Roald Dahl
</blockquote>

 
Each day I'm surrounded with the sights, sounds and smells of bubbling vats of daal, pressure cookers huffing like old trains, chargrilled breads, fire-roasted veggies, bhajiyas crisping up in oil, springy noodles, flaky pastries, squishy breads, drippy caramel, and silky sauces made rich with spices. Thankfully, capturing the beauty of each dish comes rather naturally. When I'm working out how to style the plate, I tend to think about the most special element of the dish. For buttery roti, I want to showcase just how soft they are, so photographing an upturned edge works wonders. When it comes to a creamy curry, a slick of sauce on the back of the spoon catches a glimmer of light to flaunt its' silkiness. For daal, it's the shiny tadka top, a glowing stick of cinnamon or a melting dollop of ghee. This is one of my most favourite parts of creating a recipe because it's how I create a visual link between you and I. Storytelling through food is my jam.


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Speaking of daal, this is the first complete chapter of the book. I'm going in no particular order and following flavour as usual. The largest chapter of the book will focus on fusion feasts. It's passive-aggressively titled 'Not Curry' because I'm all about challenging the notion that all Indian food revolves around curry or daal. The recipes you'll find in this chapter are dedicated to the cooking of the diaspora. Indian takes on pizza, burgers, noodles and more. Dotted around the world, we treasure the ingredients and customs of the land, but often connect it back to the Indian soul within. It's not to be disruptive, but because as a third culture generation, our food choices are continually being shaped by our environment. I'm ready to celebrate it and I hope you are too.

 
Sanjana x

How it's all going: Sanjana Feasts

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We're approaching the end of our first week and I am absolutely blown away by the camaraderie and kindness of every person who's backed my debut cookbook, Sanjana Feasts. Thank you to every single one of you.

 
As you're probably already aware, I'm very excited to get this cookbook out into the world. I've spent a great deal of time thinking about the recipes I think you'll enjoy and most importantly, cook often. My next target is to get to the 75% mark as soon as I can. I'd love your support and shares to help me get there. When I do, I'll be revealing one delicious recipe (in full) from my cookbook. Best of all, you get to pick what it is! 

 
From now, until I reach 75%, I'll have a live poll in a reel pinned to the top of my Instagram feed for you to vote on which of these never-seen-before recipes you'd like. Then, when I reach 75%, I'll share the complete recipe as an update here, exclusive for subscribers only.

 
If you haven't subscribed yet, please do and pick the recipe you'd like to see! I'll be sharing the most popular one when we reach the target, but don't worry - the others will be in the incredible cookbook that'll hopefully be in your hands very soon. 
 
SEE THE RECIPE CHOICES AND VOTE HERE: <a href="https://www.instagram.com/reel/Cgl--xijmYW/?igshid=YmMyMTA2M2Y=">https://www.instagram.com/reel/Cgl--xijmYW/?igshid=YmMyMTA2M2Y=</a>

POLL: Vote to reveal a delicious recipe at 75% funding!

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Sticky Toffee Gulab Jamun. That’s it. That’s the theme for October. I’ve been testing this recipe endlessly over the past few months. It stuns me that I don’t have giant Gulab Jamuns coming out of my ears yet. There’s still time, however.

Thankfully, this Asian-British fusion dish is almost ready to share with you in all its’ pillowy, rosy caramel glory.

 
If haven't yet experienced the soft and squishy, syrup-filled joy of Gulab Jamuns, you’re in for a treat. These soft, cakey balls of fried milk and rosewater syrup appear on wedding banquet tables, restaurant menus and in home kitchens for a reason. When it comes to the world of South Asian desserts, Gulab Jamun are not a nice-to-have, they’re imperative. A core part of the dining experience. Gulab is the Hindi word for ‘rose’, btw.

 
I serve them sizzling hot, in a pan, drenched with rose and saffron sticky toffee sauce, made with soft brown sugar. A drizzle of cold cream, edible rose petals and pistachios serve as their final flourish. This is a culmination of two of my favourite desserts, and one that reflects my British-Indian roots in the most dazzling fashion.

 
The full recipe will be printed in Sanjana Feasts, the cookbook you have so kindly pledged for and pre-ordered. You can expect more playful recipes like this in the book you will receive. Thank you for coming on this exciting journey with me. Please do continue to share this page with anyone you think will enjoy a plethora of new Indian-inspired fusion dishes, all from my British-Indian kitchen.

 
Sanjana x

Sticky Toffee Gulab Jamun

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I don't know about you, but I'm ready to prize every morsel of chocolate from the kitchen cupboard and get started on Christmas early. It has been a remarkable six months of recipe testing for me and I'm not slowing down any time soon. There are handful of recipes left to test before everything is whipped across to the folks at Unbound, who will then begin the editorial process for this cookbook you've so kindly supported.

I've always believed that chocolate is the essential fuel to help us all power through testing times, and so these next few weeks will be dedicated to all things cocoa laden. To anticipate our cravings, and to celebrate this festive season, I'd like to share an exclusive recipe from the brand new Sanjana Feasts cookbook with you - an Indian-Inspired Rocky Road. You could choose to make it for sharing and gifting, or better still, eat it all by yourself. No judgements, it's Christmas.


 Indian-Inspired Rocky Road 



 An easy no-bake slice that looks like you spent ages making it. It’s crammed with biscuits, nuts, crystallised ginger, dried mango, Turkish delight, marshmallows, and edible rose petals. I’m yet to meet a person who hasn’t gone back for a second or third piece of this.


Makes 24 pieces 
Prep time: 20 minutes  |  Cook time: 5 minutes 
Special diets:  Vegetarian | Vegan option | Gluten free option


 Ingredients 


300g milk chocolate 
300g dark chocolate 
140g unsalted butter 
3 tbsp golden syrup 
100g Turkish delight, cubed 
100g ginger biscuits, broken 
40g toasted pistachios 
20g flaked almonds 
20g dried mango cut into 2cm pieces 
20g crystallised ginger cut into 2cm pieces 
60g gelatine-free marshmallows, cut into pieces if they’re large 
2 tsp dried edible rose petals 
1/4 tsp fine salt


 Method 


1. Pop the Turkish delight pieces and marshmallows into a freezer bag and freeze for 20 minutes. This will help them keep their shape. 
 
2. Place the chocolate, golden syrup, butter, and salt in a glass bowl over a pan of simmering water. Give it a gentle stir every 5 minutes until fully melted and well combined. Alternatively, melt everything together in a microwave-safe bowl. Stir until smooth and set aside to cool slightly. 
 
3. Add the crushed ginger biscuits, frozen Turkish delight, marshmallow, nuts, dried mango, crystallised and ginger. Stir to combine and coat all the add-ins.

4. Spread the mixture into a 23cm x 15cm tin lined with baking parchment. Flatten the top and scatter with dried rose petals. Wrap the tin with cling film and allow the rocky road to set in the fridge for 6-8 hours, until solid. Slice into squares or wedges.

Lasts 14 days if well wrapped in baking parchment and stored in the fridge. Allow to come to room temperature before serving.


 Vegan? 


This recipe is so easy to adapt. Vegan alternatives for the ingredients used are available in most big supermarkets. Vegan chocolate, dairy-free butter, biscuits, and vegan marshmallows, to name a few substitutions. Gluten free biscuits and chocolate can also be used. Check the ingredient labels on your packets.

You look like you need some chocolate: Indian-Inspired Rocky Road from Sanjana Feasts

The debut cookbook from rising star of modern Indian cusine and food-influencer, Sanjana Modha.
Inspired by her Indian heritage, East African family background, and Yorkshire roots, Sanjana's approach to food is gloriously authentic – fusing flavours and influences to represent who she is and what she loves to eat. With signature dishes such as ruffled biryani, pasta daal, and Indian-inspired Rocky Road, Sanjana is paving a new direction for Indian cuisine.
Take Gulab Jamun, the most iconic of desserts, traditionally refers to spongy caramelised milk balls bobbing in syrup – but swap the syrup bath for a glossy sticky toffee sauce pour-over and you have a collision of heritage flavours, reminiscent of the traditional great British school dinner pudding.
From bourbon biscuit laddoos to deep-dish desi pizza, and helpful step-by-step photographs for technique-led recipes such as creating layers for the flakiest paratha of your life, this cookbook is a joyous celebration of the art of feasting.

BUT FIRST, CHAI
Bring your stretchy pants and leave your shoes at the door.
‘Atithi Devo Bhava’ is the foundational mantra of our hospitality. This Sanskrit phrase carries the meaning ‘Guest is God’ and it’s taken very seriously. Just as offerings of food and drink are brought to temples as a means of worship, it is customary to treat those who visit our homes with the same generosity and warmth. From the host’s perspective, this is simply a way of appreciating the presence of their guest. To acknowledge the journey another soul has taken to be with you at that very moment is regarded as an act of true compassion. So, we will begin at the beginning.
“Chai?” I asked my mother as she looked up from the till in our shop. The first time I ever switched on a stove was to make chai. It was for my mother – an avid tea drinker and somewhat of a chai masala connoisseur. I was eight years old and had taken it upon myself to impress her with my tremendously grown-up skills. How hard could it be? I’d seen the classic pan on a stovetop method a hundred times before. I knew it had to be boiled a while after adding milk to cook off the flavour of raw milk. I knew this would also give the spices time to infuse. She tentatively wrote the instructions on the back of an empty paper bag, the kind we used for weigh-out sweets in the shop. Grabbing the handwritten square of paper bag emblazoned with the 90s ‘Trebor Bassett’ logo, she shot me a bemused look. Did she think I couldn’t do it?
After a mad dash up two flights of stairs, I pulled out the ingredients from the cupboard, my heart walloping as I thought about how freaking perfect this chai was going to be. Tea leaves, mum’s homemade chai masala, sugar and milk from the fridge all lined up like a battalion of toy soldiers ready to go into combat. This was it, my moment to prove I could make chai like all the aunties do. I filled our fatigued stainless steel chai pan with an unspecific amount of water and lit the stove. The crackle of the ignition reminded me of my morning Rice Krispies popping as soon as milk was poured on. Next, I added two teaspoons of black tea leaves and one teaspoon of chai masala. The steam began to waft, level with my nose and not under it, for I was a solid 4”5. Once it boiled, I added half a cup of milk and probably too much sugar. The water ceased to boil as the heavy cloud of milk rippled through it like a tornado. It looked right to me. As the tan-coloured liquid began to bubble at the edges, I knew it was show time. This is the moment it could all go wrong. You see, chai takes no prisoners when it comes to the boiling stage. If you take your eye off it for a moment, it can overflow and turn mum’s shiny cooker into a basin of brown sludge. I moved the dial on the old Hotpoint back and forth, causing the tea to rise and fall in sync with the intensity of the flame. It climbed higher towards the top of the pan as the flame roared louder, and then retreated into position when lowered. The tension mounted as I repeated the rise and fall action, suspicious it was controlling my breath. Inhale, exhale. In retrospect, making chai is a great prompt for practicing mindfulness. The chicken-shaped egg timer clucked to say my ten minutes were up and judging by the colour of the tea, it was ready. Gas off. The Forever Friends mug I picked out for Mother’s Day was of course, my drinking vessel of choice. A tea strainer went on top and I grabbed the pan handle with the sansi (pan holder). It took all my focus to pour the chai without spilling a drop. I could smell sweet cardamom, followed by the spicy ginger and black pepper that always ambushed the back of my throat. It was perfect.
As I meandered down the corridor, taking care to tread carefully down the stairs, I thought about how proud my mother was going to be. I got halfway down before a tiny wave of tea shimmied up the side of the mug and on to my thumb. The burn was well and truly felt. Not one to be put off my mission, I continued down the remaining steps and appeared into the shop. I handed over the mug like it was a very hot trophy. It was still too warm to drink so I sat on the step and told her all about my epic tea saga, being sure to leave out the details of my battle wounds so she wouldn’t say no to me making it next time. After a what felt like hours, she finally took a sip. I held my breath and looked on with eager eyes. “That’ll do, Poppet”, she said.
Tea making is more of a ritual than it is a recipe. There’s a process to it that’s simple and sacred. For Indians, it is not only the quality of the tea that matters, but also the masala blend and cooking process that determines the deliciousness of the cup. How one likes their tea is deeply personal and unique to them. In the West we may ask a guest if milk and sugar are required. With regular masala chai, both are a given, unless a sugar-free cup is requested for health reasons. These days it’s common to use plant-based milks as a vegan alternative to dairy milk. I find oat milk, almond milk and rice milk are all great options.
When making chai masala at home, there is no need to pre-toast the spices in a dry pan. Since this encourages the spices to release their natural oils, the aromas will simply dissipate as they sit in the jar. The heat from the spice grinder will also encourage the spices to develop. It’s best to make chai masala in small batches and to use it within 3-6 months. Store it in an airtight container, preferably somewhere cool and dark. 
I’d like to welcome you by offering up a selection of my favourite styles of chai, including Ginger Chai, and a few other tealess hot drink options like Masala Coffee and Spiced Hot Chocolate infused with orange and fennel seeds. Make them for guests and of course, for yourself. Mind your thumbs.

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