Darjeeling teas are immensely popular and are regarded as the finest of black teas in India. It is generally a light afternoon tea, but that lightness depends on what time of year the leaves are harvested and the age of the dried leaves. The leaves that are harvested earlier always have a lighter bouquet. I have yet to find a similarly perfect flavor and aroma in any other variety of tea.

—Vikas Khanna

INGREDIENTS

1 tablespoon fennel seeds

6 green cardamom pods

12 whole cloves

One 1-inch-long piece cinnamon stick

One 1-inch-long piece fresh ginger, peeled and coarsely chopped

2 bay leaves

5 black peppercorns

6 cups water

3 tablespoons loose Darjeeling tea leaves

1 cup whole milk

Makes 6 cups

PREPARATION

Place all the ingredients except the tea leaves and milk in a medium pot over high heat and bring it to boil. Add the tea leaves, reduce heat to low, and simmer for 5 minutes; add the milk. Bring to a boil and reduce the heat again to low. Simmer for 2 minutes, strain, and serve immediately.

From “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna, Lake Isle Press, 2011

Spicy Himalayan Chai