Ginger spice and chaii tea
By Sadhana Natali-Khan

It is difficult to imagine that Dubai can dip to temperatures of 12 degrees but that has been the seasonal reality in recent weeks. You may find yourself donning winter clothing, huddling around a warm kitchen stove and feeling that the warmer spring months seem a distant dream. The spice that comes to mind during these cooler weeks is ginger. Known for its warming and stimulating properties, ginger is the perfect spice to keep your body’s agni (fire) burning. Begin the day on a chilly Dubai morning with a delicious cup of chaii tea, its main component being the wonderfully warm ginger spice. Other spices such as cardamom, cinnamon and cloves are added to create a perfect concoction.

Chaii tea (Serves 2-4)

2 tsp cardamom seeds
½ cinnamon quill
1 tsp whole dry ginger or 1 tsp ginger powder (or 1 tsp freshly grated ginger)
1 tsp cloves
2 cups of milk
2 cups of water
4 teabags or 4 tsp tea leaves

In a mortar and pestle grind the whole spices until a fine blend (masala) is made. In another saucepan add the water, 1 tsp freshly ground tea masala (and fresh ginger if using) and tea bags or leaves. Let this boil and then add milk and sugar if using. Let it brew until it boils. Ensure it does not boil over. Strain into a cup or teapot.

Sadhana teaches Indian and ayurvedic cooking. For information on classes email her at sadhana.natalikhan@gmail.com or phone 050 215 9535.