Black Chaï

Holi celebrations in Bandra city

It all began one Indian spring, in the heart of Bandra, Mumbai's bohemian neighborhood. That day, Holi was setting the city ablaze. Clouds of colored powder floated between the flower-bedecked balconies and murals, and the streets buzzed with effervescent music. People laughed, danced, and sprayed each other with pink, saffron, and indigo blue. The air smelled of ripe mango, jasmine, and beaten earth.

Amid the bustling alleyways, Andrea (our Tea Blender) was stopped by a laughing chaiwala (street tea vendor), who handed him a small, dented metal cup. The dark, hot liquid revealed a spicy symphony in the mouth, a vibrant song of India. It was more than just 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 at the Parisian creative studio, Andréa was driven by a single obsession: to immortalize this fleeting experience in an infusion. This tea would become her tribute, a work where each sip would revive the magic of this discovery.

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

Tea and food pairings
A tea with character, our Chai invites pairings as generous as itself. On the sweet side, it dances with a melt-in-your-mouth gingerbread, a tangy carrot cake, or even ginger madeleines. On the savory side, it takes on the exoticism of a mild curry, the crispness of a vegetable samosa, or is enveloped by a mature 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 delight and spicy escapade.

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