Sheer Chai

Salty Cream Tea

VegetarianOrigin Jammu and KashmirPrep 20 minutes

A traditional Kashmiri pink tea aerated with bicarbonate of soda and brewed until deep rose in colour. It offers a unique savoury profile, combining rich dairy with a gentle touch of salt.

Ingredients

Green tea leaves · Hari Chai Patti

1.5 g1 teaspoon

herb

Bicarbonate of soda · Meetha soda

~0.3 gpinch

other

Milk · Doodh

388 g375 ml

dairy

Salt · Namak

to taste

salt

Double cream · Malaito serve

15 g1 tablespoon

dairy

Method

Pour 250 ml water into a heavy saucepan, stir in 1 teaspoon tea leaves and 0.3 g bicarbonate of soda, and bring to a boil over medium heat.
Boil uncovered for 8 to 10 minutes until the liquid reduces down to roughly 5 to 6 teaspoons.
Add a second 250 ml measure of water and continue boiling until only a shallow layer of concentrate remains.
Pour in 1 litre water and season with salt to taste. Boil uncovered for several minutes until the brew turns distinctly pink.
Stir in 388 g milk and maintain a rolling boil for 90 seconds, keeping the pot uncovered.
Remove from the heat, pour into warm cups, and top each portion with 1 tablespoon cream to serve.

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Green tea leaves

Tea leaf
Use about 75% of the weight; black tea is stronger and more astringent, so steep for less time.
Tea bag
Use one tea bag (about 2 g) for every 2 g of green tea leaves; expect a darker, stronger brew.

Bicarbonate of soda

Baking soda
Use the same weight; it is the same ingredient under another name.
Baking powder
Use about 3 g baking powder for 1 g bicarbonate of soda; it already contains acid, so expect slight extra rise and a different taste in baking.
Alkaline water
Only for soaking or tenderising, not baking; use enough to cover and expect a much weaker effect.

Milk

Whole milk
Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single cream
Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurt
Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Double cream

Heavy cream
Use the same weight; whips and cooks almost identically.
Single cream
Use the same weight in cooking, but it will not whip; reduce other liquid slightly.
Clotted cream
Use 80% of the weight; richer and thicker, good for serving but not for whipping.

Similar dishes

Elaichi ki Chai

Cardamom Tea

Elaichi ki Chai is sweet and warmly spiced with cardamom, unlike the savoury and salty profile of this dish.

Same: Both beverages are milk-based Indian teas brewed with dairy.
Different: Elaichi ki Chai adds granulated sugar and green cardamom pods, while omitting the salt and bicarbonate of soda aeration used in this dish.

Masala Chai

Masala Tea

Masala Chai tastes sweet, pungent, and warmly spiced, whereas this dish is rich and savoury.

Same: Masala Chai is also a steeped, milk-based Indian tea.
Different: Masala Chai adds granulated sugar, cloves, green cardamom, cinnamon, ginger, and fennel seed instead of the salt and bicarbonate of soda used in this dish.

Gauti Chai

Chai Infused with Cardamom & Lemongrass

Gauti Chai is sweet, milky and lightly spiced with cardamom, cinnamon and lemongrass, while this dish is savoury, salty and rich with dairy.

Same: Gauti Chai and this dish are both milk-based teas brewed with tea leaves or a tea bag.
Different: Gauti Chai adds water, green cardamom, cinnamon, lemongrass and sugar, while this dish uses bicarbonate of soda, salt and double cream and no spices or sugar.

Adrak Chai

Adrak Chai tastes creamy, sweet and aromatic with a warm spice kick, whereas this dish tastes savoury and salty with rich dairy.

Same: Adrak Chai shares a hot milk-tea base with this dish, using milk and tea steeped together.
Different: Adrak Chai adds fresh ginger, green cardamom, cassia bark and sugar and uses water plus a teabag, while this dish uses green tea leaves, bicarbonate of soda, salt and double cream.