Chatting about chai: Kolkata Chai Co.

Illustration by Len Kurosaki

This month's featured company brings together two cities in one cup: Kolkata Chai Co.

The company started out as a New York City café and began offering its masala chai blend during the COVID-19 pandemic. For those of us (AKA, me) who aren't in NYC or can't get there whenever they want a fresh cup of chai, this is a positive when so much negative is going on in the world.

Illustration by Len Kurosaki

While I wasn't able to get the full Kolkata Chai Co. experience (including adding an order of bhel puri to my chai while listening to the café's everything "from Nas to Dil To Pagal Hai playlist"... like, SIGN ME UP), I could still experience the star product, and for now, that's good enough for me.

Kolkata's entire brand is so appealing. Just take a few minutes to scroll through its Instagram page or website. The brand has all the cool NYC vibes you’d expect, while still managing to pay homage to the founders’ parents’ hometown of Kolkata (formerly Calcutta). Along with the solid aesthetic, you'll find some tastefully placed chai puns. How could you go wrong?

Admittedly, when I saw the price of this chai, and then the shipping (both in USD, which only means the price was even higher after I converted to CAD) I did question if it was really worth it. After making my first cup, that hesitation went out the window because OF COURSE IT’S WORTH IT. I should have known that it would be. Kolkata has been featured in a number of publications since it opened the doors to its NYC café in 2018, including NowThis News, TimeOut and more recently, ABC News and TechCrunch (for closing a US $1 million pre-seed round – HUGE deal!). There’s one very common theme among all the media attention: the founders (brothers Ayan and Ani Sanyal) were tired of hearing the term “chai tea” (same) and even more tired of tasting what the West appropriated chai to be (SAME!!!). So, the duo decided to bring the authentic taste of the chai they knew so well to New York City (and beyond).

Illustration by Len Kurosaki

Obviously, I’m all about the Sanyal brothers’ mission (kind of the entire reason I started this series). And along with that solid mission, these brothers know how to make a stellar cup of chai. I’ve said it before, but no cup of chai is the same. The types and amounts of spices that go into each cup differ from household to household and region to region across South Asia. Kolkata is very different from the chai I’m used to. It brings more heat, especially when made exactly as directed. This is probably due to the fresh ginger you’re told to grate in, as well as the black pepper, cloves and cinnamon that’s in the chai blend. You're not just getting a nice hit of heat. There is also a subtle sweetness, thanks to the cardamon and the cloves (they have layers of flavour). You can add sugar (or another sweetener), but like all the best chais, you don’t have to. Each sip offers so much depth and different flavours.

Illustration by Len Kurosaki

It’s also the perfect chai to pair with another iconic South Asian treat: Parle G (iykyk). I high key love that the biscuit is featured on their website and social media accounts so frequently, and that it’s a legit add-on at their café. You want to talk about getting the full chai experience? I can’t see it getting much closer than that combo. To summarize: Kolkata Chai Co. is founded on a respectable mission, offers a proper experience rather than just a drink; and has a product that is top notch in taste and authenticity. How can you not want to support them (and yourself, because can you ever go wrong with a good cup of chai? The only right answer is No.)?

Illustration by Len Kurosaki

I know at the beginning I complained about the price, but if you think about it, buying a few packs and paying for shipping is much cheaper than flying to New York City (depending on where you are) and going to the actual café for just one cup of the delicious blend.

That being said, NYC IS higher up on my list of places to visit when it feels safer to travel again – and it’s solely because it means an opportunity to visit Kolkata Chai Co. (and hear that playlist!). To learn more about the company, its chai, and the brothers behind it, and to order your own bag of masala chai, visit Kolkata Chai Co.’s website. And for some aesthetically pleasing, punny chai content, follow the company on Instagram.

Chatting about chai: TEAroma YYC

Illustration by Len Kurosaki

Illustration by Len Kurosaki

My hunt for authentic chai has been a bit of a pricey one so far. It’s also made me experience moments of extreme jealousy of anyone and everyone living in American or Europe because all I was finding at first were fantastic options in the U.S. and U.K. The prices for the chai itself were justifiable… but then shipping costs were added.   

I have spent more money than I’d like to admit on chai, but it’s all in the name of research for this blog series. That being said, based on my taste tests and the fact that I have continued to make and enjoy all of these chais, the money spent is worth it.  

You’ll get some insight on the non-Canadian chais in the future. For April, I’m saving our wallets and highlighting one of the Canadian-based chais I managed to stumble across: TEAroma YYC.  

This woman-owned Calgary business offers individual chai bags made up of black tea and a perfectly balanced mix of freshly ground spices, including cardamom, fennel seeds and cloves.  

 

I first purchased these as gifts to give out over Christmas, and when I got my order, I knew that not all the boxes I purchased were going to make it into my friends’ hands because I was keeping some for myself.  

Illustration by Len Kurosaki

The smell that was coming out of the bag was incredible.  I couldn’t NOT keep some for myself. One whiff took me back to my undergrad days when I would visit my massi in Brampton on weekends and wake up to that incredible smell of freshly-made chai (that Massi made with her own special spice blend, of course) that was waiting for me on the kitchen table (most often next to a plate full of buttery aloo parathe, because what else is an appropriate weekend breakfast in a Punjabi household?).  

 

I was sold on the scent alone, but then I actually made myself a cup to make sure it was as good as it smelled.  

 

One of my biggest tests when determining if the chai is exceptional or not is whether or not I’m able to pick up on different flavours (not just cinnamon) before adding any sweetener. I personally feel great chai doesn’t need added sugar (although, it always will taste even better if you do put some in), but that’s only because you’re getting a number of flavours from the spices you’ve put into it.  

Each sip is perfectly spiced, and it’s clear the tea bags are filled with high quality, fresh ingredients.  

Illustration by Len Kurosaki

The other test I use is if my household’s Chai Queen (aka, my mom) approves. And, as I’m sure you’ve figured out by the fact that I'm featuring the company on my blog, TEAroma passed that test with flying colours. (In the words of my mom, “[The chai] tastes like how they serve in the restaurant.”)  

The two women behind the business, sisters Gurdeep and Pardeep, started TEAroma during COVID, determined to bring chai lovers across Calgary an authentic, homemade and high-quality chai experience at an accessible price. (To ensure you really get the full experience, they include a step-by-step instruction sheet of how to make their chai with every box.)  

It seems to be working. Their following has grown quite quickly in the last six months, and they’ve even been featured in posts by local social media influencers. They’ve also learned a lot along the way, including where to source high-quality ingredients and how best to market their products.  

 

The duo has big goals for the future, including making their products available to anyone interested, no matter their location. Until then, they are a great go-to for anyone in need of real chai in Calgary (and they offer free delivery on orders $50 or up, which I guarantee you won’t regret spending). 

To learn more about the company and to place an order, visit TEAroma’s Instagram page.  

Monthly Mains: Chatting about chai

Illustration by Len Kurosaki

Illustration by  Len Kurosaki

There is nothing a warm cup of chai can’t fix.   At least, that’s the belief I’ve grown up with in my South Asian, chai-loving (dependent?) household. Sad? Drink some chai. Have something to celebrate? Let’s make chai. Filled with rage? Calm down with a cup of chai… you get the point.   I love chai. By that I mean REAL chai. Not the overpoweringly cinnamon-flavoured syrups and concentrates that are mixed into milk at your local café or sold in stores.   Ever since I had my first “chai tea latte” (I cringed just typing that out) at 13 years old, I’ve had this irritation growing inside of me over how the West has not only profited off of chai without giving its roots proper credit, but also gotten chai completely wrong.  I’m not saying these drinks are bad. I’ve had a lot of so-called “chais” that taste delicious – but they do not taste like chai. Because they are not chai.   Chai is so much more than a quick drink you throw together. It takes time, attention and care. There are steps to follow, from picking the right spices to grinding them to ensuring you’ve boiled them for just the right amount of time.   Not only that, but a lot of these self-proclaimed “authentic” chai drinks are not made by South Asians, nor do they properly credit the historical, cultural and traditional importance and origins of the globally loved drink. 

Illustration by Len Kurosaki

Making chai is truly an act of love – for yourself and/or whoever you are making it for. It’s something that brings joy, quells sorrows, and has a calming effect. It’s a drink that is continuously flowing in households as people gather, talk and laugh. It’s what coaxes people to stay a little longer and spend more time with their loved ones. It’s a drink that’s as unique as the area and people it comes from – every chai maker has their own special twist or preference for spices, milk level, sweetness, tea type, and so on. It’s a recipe learned from an early age, passed down without ever being written down, for generations.  Chai is much more than a drink on the café menu. But all of that is taken away by what’s currently available on the market.   Or so I thought.   Thanks to social media, I’ve discovered that there are in fact a number of authentic (as in, made by South Asians, based on family recipes, actually authentic) chai companies out there.   So, after a bit of a hiatus, I’m back with my Monthly Mains. For the rest of the year (ish) I’m going to be testing, reviewing and sharing these companies on my blog. This way, everyone can not only experience REAL chai, but also support South Asian businesses and traditions. I’ll be highlighting a different company every month starting next month. Until then, here are some chai basics everyone should know:  

Common cups of chai

Masala chai: This is probably the most common type of chai you’ll find across South Asia and in South Asian homes in the West. It’s also the chai I will be focused on for this series. It’s made using a number of freshly ground spices (which can be altered depending on taste), black tea and milk. It’s also often sweetened and/or served with sweets.
Kadak/Karak chai: My understanding of Kadak (or Karak, depending on where you are) is that it’s quite similar to masala chai, with the main differences being that it’s a stronger, specifically-spiced version. The drink originated in South Asia but is now quite popular in the Middle East (I've seen it be called Qatar’s unofficial national drink multiple times). Like all chai, the recipe can be altered depending on taste, but traditionally Kadak chai is a black tea made with cardamom (other spices can be added but cardamom is the main component) and evaporated milk, and it’s boiled for a longer period of time (than masala chai) to ensure each sip is strong and flavourful.  
Kashmiri chai: Kashmiri chai, also known as “noon tea” in India and Pakistan, is not what you’d expect from a cup of tea. It’s a savoury drink (traditionally made with salt, although nowadays you can find sweetened versions), it’s a bright pink colour, it’s made with green tea leaves rather than black, and it’s topped with crushed nuts (pistachios are most common).   

Integral ingredients

I keep saying it, but no one's cup of chai is made the same (which pains me because I will never truly be able to replicate my mom’s chai and it’s my absolute fave). That being said, there are a few spices that come to mind when I think of chai. They don’t all have to be present to make the perfect cup, but you definitely need a mix of them. They are:

Illustration by Len Kurosaki

• Green cardamom (The best spice to taste in a cup of chai, for me at least.) 
• Fennel seeds  
• Ginger  
• Cloves   
• Cinnamon (One of my biggest issues with non-authentic chai is that all you can taste is cinnamon. It should NEVER overpower the other spices if used.)  

Two things you absolutely MUST have to make a cup of chai are:  

• Black tea  
• Milk (I am a snob and think chai is superior when made with dairy milk. If that’s not your thing, I would recommend oat, pistachio or coconut milk as substitutes. I would avoid almond and soy milk at all costs. In my opinion, those two completely ruin the flavour and mouth feel of what should be an excellent cup of chai.) 

To wrap this up, I have one final ask of anyone reading this: 

Illustration by Len Kurosaki

Please, please, PLEASE stop saying “chai tea” and “chai tea latte”. It’s simply chai – and that’s all we should call it.