The Sweet Palate, a Cup of Joy
In unhurried Kolkata, chai is sweet, saffron-scented and served in clay cups, usually at the end of a street food binge or an adda.
Bombay’s Lifeline – Cutting Chai
Before the first local train leaves, the chaiwallah is already brewing. The story of cutting chai, Mumbai’s half-glass lifeline.
Corn Pakodas with Avocado Chutney
Crispy, spicy corn pakodas with a cool avocado chutney: a not-so-traditional take on the monsoon fritters every Indian family craves with chai.
Single-serving jars layered with granola, mango puree and vanilla Greek yogurt: the simplest dessert or breakfast from our summer picnic series.
Strawberry Loaf – A Simple Recipe for a Summer Picnic
A moist, light strawberry loaf inspired by a mother’s recipe, the third in our summer picnic series and a reliable teatime bake.
The Sulaimani Tea (Recipe Included)
Aysha Tanya on the Malabari Eid feast and sulaimani, the lime-and-spice black tea that ends every meal, with her recipe.
Smetannik, a Russian tea tradition steeped in time
A Teabox intern from Russia shares her country’s tea rituals, from the samovar to zavarka, and her recipe for smetannik, a layered sour cream cake.
Tea Loaf Capers (Recipe Included)
Aditi De’s long hunt for a cake with real tea flavor ends in a Kashmiri recipe notebook, and her fat-free Tell-a-tale Tea Loaf.
Aysha Tanya on her mother’s restless passion for cooking and what four years of food blogging together have taught her.
A simple summer cocktail of chilled green tea, sweet mango juice, mint, lime and white rum.
A coarse, aromatic barbecue rub of Darjeeling black tea, warm spices and dried chilies that goes best with red meats and keeps for a month.
From queues at loose tea shops to two-foot tea and endless adda, a Kolkata writer on why Bengalis cannot imagine tea without conversation.
The Science Behind My Ginger Chai
Why did Srinath Perur’s ginger chai curdle whenever he made more than one cup? The answer lay in ginger enzymes, milk temperature and a Cantonese dessert.
Chinese Marbled Tea Eggs by Angel Wong
Angel Wong of Angel Wong’s Kitchen uses a Margaret’s Hope spring Darjeeling tea to make Chinese marbled tea eggs, a pretty snack for holiday menus.
A five-minute winter hot toddy made with spring Darjeeling black tea, brandy and honey, served warm with a slice of lemon.
A quick recipe for lemongrass chai made with fresh lemongrass, ginger, CTC tea and milk, perfect to start the day or cuddle into in the evening.
Why we can’t resist dunking biscuits in tea
From Dr. Len Fisher’s dunking science to The Best Exotic Marigold Hotel, a defense of dunking biscuits in tea against the fuss of tea sommeliers.
Chai and snacks: The Indian tea time
From Dehradun rusks and Tuticorin cashew macaroons to Gujarati nasto and Bangalore nippattu, a writer recalls the snacks that went with chai in every town she lived in.
The Unusual Pairing of Green Tea with Cheese
Move over, wine. Why green tea works with cheese, from sencha with cheesecake to longjing with Fromage de Meaux, and how to try pairings at home.
8 Tips for Creating Your Own Tea Blends
Eight practical tips for blending your own tea at home with spices, herbs, flowers and fruit, from ingredient ratios to blending for iced tea.
What a Perfect Breakfast Must Include
A customer’s picture-perfect morning: a cup of tea, a big breakfast and his dog, plus the teas that carry him from Assam at breakfast to chai at night.