Black Chaï

The Holi Festival in Bandra

It all began during an Indian spring, in the heart of Bandra, Mumbai's bohemian district. On that day, Holi set the city ablaze. Clouds of colored powders floated between flower-adorned balconies and murals, and the streets hummed with effervescent music. People laughed, danced, and splashed each other with rose, saffron, and indigo blue. The air smelled of ripe mango, jasmine, and beaten earth.

Amidst the lively alleys, Andrea (our Tea Blender) was stopped by a chaiwala (itinerant tea vendor) with twinkling eyes, who handed him a small, dented metal cup. The dark, burning liquid revealed a spicy symphony in his mouth, a vibrant song of India. It was more than just a tea: it was the echo of a festive street, the memory of a color on the skin, the warmth of happiness.

An Infusion of Memory and Sunshine

Back in the Parisian creative workshop, Andrea was consumed by a single obsession: to immortalize this fleeting experience in an infusion. This tea would become his tribute, a work where each sip would rekindle the magic of that discovery.

Not a fixed recipe, because in India, it is said, there are as many chai recipes as there are hands to prepare them, but a living tableau, inspired by a blend of spices that would be his, and his alone. Each infusion is a return to Bandra, amidst the pigments and songs, the honking horns and smiles.

Tea and food pairings
A tea with character, our Chai lends itself to pairings as generous as itself. On the sweet side, it dances with a melting gingerbread, a well-spiced carrot cake, or ginger madeleines. On the savory side, it takes on the exoticism of a mild curry, the crispiness of a vegetable samosa, or envelops itself with an aged cheese like a fruity Comté or an aged cheddar. Served hot, with or without milk, it embraces each bite with a comforting warmth. At any time of day, it offers a journey of a thousand hues, between sweet indulgence and a spicy escape.

Tea-based recipes and cocktails
Infused in hot milk with a hint of honey, it becomes a creamy and comforting Chai Latte. For an iced version, cold brew it in plant-based milk, then add a touch of maple syrup and ice cubes. In a cocktail, it pairs well with dark rum or a smooth whiskey, with a dash of spice or vanilla syrup: a bold, warm, and unforgettable blend.