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Journal

Shashi’s Chai


We’re not a food blog, but this is worth the exception! Shashi, the lady who taught us how to make true Indian masala chai, is quite the survivor. After welcoming us into her tiny abode, we realised she isn’t just a whizz in the kichen, but a woman with a story of tragedy, fate and […]

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We’re not a food blog, but this is worth the exception! Shashi, the lady who taught us how to make true Indian masala chai, is quite the survivor. After welcoming us into her tiny abode, we realised she isn’t just a whizz in the kichen, but a woman with a story of tragedy, fate and resilience.

After dealing with the unexpected death of her husband and having two young children to raise and educate, Shashi began teaching what she knows best, traditional Indian recipes. Without knowing a word of English, she began passing on these time-honoured recipes, with the help of travelers to translate. Through years of teaching in her kitchen, Shashi learnt to speak six different languages and now has a thriving business in the heart of magical Udaipur. We certainly didn’t expect this inspiring story when we signed up for a cooking class!

After experiencing the warmth of this amazing woman and her home, I feel like I’m passing down my grandma’s much loved recipe here… So cherish it because it really is worth cherishing.

// Masala Chai Tea \\

Makes enough for 1

+ 1 cup of milk

+ 1/4 of a cup of water

+ 2 tbs of sugar (you can substitute this with honey)

+ 1 tbs of black tea leaves (darjeeling is best)

+ 2 cardamon pods

+ 4 whole black peppercorns

+ A sliver of fresh ginger

+ Pinch of dry basil

+ Pinch of nutmeg

Grind the cardamon, peppercorns and ginger in a mortar and pestle. Put all ingredients – milk, water, sugar, tea leaves, ground spices, basil and nutmeg – into a small saucepan and bring to the boil, simmering for about 5 minutes. The chai will start to become a coffee brown colour and should become aromatic. When the chai is ready, strain the liquid into a cup and enjoy!

See Shashi Cooking Classes for more information

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