I purchased the book for the chai recipes but enjoyed reading about the history of tea and the different types of teas grown in India.3 s Thomasin Propson1,027 18

This was a book I snagged at the library bag sale--I don't know if I would have purchased it otherwise. I mean, how much can you read about chai? But, as it turns out, there's a lot more going on in this cookbook than a cup of tea.

First, there's the history of tea and leaves and the trade. That was sometimes interesting and sometimes skimmable. Goes into some depth about tea leaves and cultivation and differences between Darjeeling, Assam & Nilgiri leaves and the reputable garden estates from which to buy.

Second, there was the obligatory basics of masala chai (tea + spices + [optional] milk & sweetener). However, the number of genuine variations the book provides was something I hadn't expected and found very appealing: a spice mixture to make, different versions of the drink (with a variety of spices), and a couple of liquid concentrates to make and keep in the fridge.

Third, drinks using the spices but not genuine chai teas including chai cocoa, a hot chai toddy (with rum and apple brandy--sounds DELICIOUS), mocha chai & green chai.

Fourth, recipes that either include the chai spices (chai cheesecake) or Indian dishes that could be served up with a delicious cup of chai (koftas, samosas, pakoras, jalebis) and a how-to for certain Indian food staples (ghee, paneer).

Finally, the book discusses Ayurvedic properties/uses for Indian spices (such as fennel as a galactagogue for breastfeeding women and an anti-inflammatory).

I'm happy to add this book to my cookbook collection!food-and-cooking non-fiction1 Juliet413 2

Interesting history of tea in India interspersed with chai recipes and related flavors. cookbooks Melissa6

Some of the recipes were better than others - fun to try variations.cookbooks Traci Kennedy10

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