SULAIMANI CHAI

      Searching through my thoughts & while unravelling through my memories, I have always known that I have tasted this tea many times during my childhood days but never in the name of Sulaimani Chai.  I had always thought that it was some kind of a tea infused with spices, tasty and aids digestion. Mainly served after a heavy Biriyani Lunch mostly in a Muslim Wedding. What I loved the most in a Muslim Wedding is not the Sulaimani Chai, but my all-time favourite Biriyani. But the Malayalam movie Ustaad Hotel leaves a great impression for this 'Tea' -  Malabar's favourite Sulaimani Chai.


       I am absolutely not a Tea person and my love for Coffee is self-proclaimed, but if at all I have to write about Tea, then starting with a Sulaimani is the best choice. Sulaimani Chai is brewed to a beautiful shade of amber without any milk, served with a hint of Lemon. You can find a fresh Mint/Basil Leaf floating in this Chai/Tea.  Sulaimani Chai is a wonderful digestive agent infused with fresh flavours and a heady aroma.
     Though the origin of this wonderful concoction is from Ghava an infusion prepared with Dates and Spices, when and where this was converted into a Chai with Tea Leaves and Sugar is still a word of question. A culture which never drank tea, became total Teaholics with an unknown overturn. Unconsciously fell into the deep wells of British Marketing, being targeted as the proposed consumers for their propagated cultivation of Tea in India.  The love and addiction for Tea became extravagant in Indian minds that even small villages to towns to Railway Stations you can never miss a Tea Shop in India.  Maybe a small earthen pot, the typical Glass Tumbler or the undesignated Coconut Shells/Aluminum tumblers has become so synonymous to Tea, Tea Shops & Tea Lovers in India.  Least to mention the unfaltering sounds of Chai Wallas in a Railway Station, Chai... Chai... Chai... Chaya, Kappi...Kappi... Chayya...
       Though quite a number of versions are served throughout the region with two basic ingredients the Tea Leaves & Sugar, what makes this Sulaimani Chai so special is the addition of freshly pound Spices.  When it comes to spices, the choice can be made between Cardamom, Clove, Cinnamon - any one or a combination of two or all the three together.  Some versions of Sulaimani Chai leaves a hint of Mint/Lemon in it.  The choice is always to prepare it with ease and to suit your preference.  And finally, don't forget to add a pinch of Love into it.  That's what makes a Sulaimani worth drinking... I get nostalgic along with the wonderful song from the Malayalam Movie Ustad Hotel absolutely romantic and heady as 'Sulaimani Chai'.



Cuisine - Kerala
Recipe Type - Beverage
Difficulty - Easy
Serves -2
Author - SM   


Preparation & Cooking  Time - 5 - 10 Minutes
Brewing Time - 2-3 Minutes

HOW TO MAKE SULAIMANI CHAI

INGREDIENTS :

Water - 2 Cups
Tea Leaves - 1 Tspn/ 1 Tea Bag.
Sugar - To Taste
Cinnamon - 1" Piece
Clove - 2 Nos.
Cardamoms - 2 Nos.

Serving Suggestions :

Mint Leaves - few
Lemon

METHOD :

• Coarsely pound the Spices using a Mortar & a Pestle.
• Heat Water in a Saucepan, add the pound Spices and allow it to boil.
• Switch off the flame and immediately add the Tea Leaves/Tea Bag to the above spice-infused water.
• Cover and let the tea steep for about 2-3 Minutes.
• Add Sugar and give a quick stir.
• Strain and pour it into Tea Cups or Glass Tumblers.
• Serve Sulaimani Chai hot.

Serving Suggestions:

• Serve Sulaimani Chai hot with few Mint Leaves in it.
• Or add a dash of Lime Juice and serve it immediately.

NOTES :

• Adjust the amount of Sugar to suit your taste preference.
• Can add any one or combination of two or all the three spices in Sulaimani Chai.
• Once the Tea is strained, serve it immediately.
• Adding Lemon Juice and Mint Leaves are purely optional.