The recipe
Written in 1962. Still simmering.
The recipe came to Zurich in my grandmother's suitcase, folded into a cookbook she refused to check into luggage. Every Sunday she simmered chai for the whole building, and the stairwell smelled like cardamom until Tuesday.
We still brew it her way. Whole spices toasted in the pan, crushed the same morning, and simmered for four hours. No powders, no syrups, no shortcuts. Then we bottle it, label it, and let it rest overnight before delivery.
Good chai cannot be rushed. It has to sit with you a while.
