Dinner Party Series: A Feast from India (Chai)

Judy Peterson, sneaky pal!

Today’s blog marks the final entry in a six-part series on preparing an Indian dinner. Knowing how much I enjoy cooking, my life-long friend Judy Peterson gave me one of the best surprises I’ve ever had by inviting Ron and I to dinner and asking her friend, Kuldip Ardawa, to cook as I watched and learned. 

With no idea what was in store, it was enormously fortunate that we happened to bring Ron’s camera so I could illustrate Kuldip’s step-by-step presentation. Kuldip concluded the meal with Chai - the sweet Indian tea of which there are many varieties. This one is Kuldip’s!

Kuldip Ardawa’s Chai:

2-½  c. water

2 orange pekoe tea bags (Kuldip uses Tetley or Red Rose)

6 cardamom pods (cracked open)

1 in. length of cinnamon stick

2 tbsp. granulated sugar

1-½  c. whole milk (to promote Chai’s rich flavor, don't use skim!)

Bring all ingredients except milk to a boil, allowing to simmer 5 min. Pour in milk and briefly return tea mixture to a boil. Lower heat to simmer a further 2 - 3 min. Strain and ladle directly into mugs from the cooking pot or decant strained tea to a teapot. Serve with additional milk, if desired. 

Kuldip Ardawa: Preparing the Chai

Stir the aromatic delicacy with care: It doesn’t take long!

Ready in minutes: Chai, straight from the pot!

It's been a pleasure working with Kuldip Adwara! If you live in the area around Vancouver and would like Kuldip to give you and your friends Indian cooking lessons, or would like her to cook an Indian meal for your next dinner party, drop me a line at nicoleparton172@gmail.com and I’ll put you in touch.