Monday, 18 April 2016 11:26

Cooking Chai

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Additional Info

  • Country: India
  • City: Amritsar
  • Year: 2015
  • Author: Luca Fecarotta

Here we are always at the Golden Temple and precisely there where all the service was created: the kitchen. The Sikh term to describe this place is Langar: kitchen that provides free food (vegetarian) to all visitors. This is also known as the largest free kitchen in the world... a title certainly admirable.

To prepare 100,000 meals a day you definitely need a large kitchen. I managed to get into this department and take some interesting pictures. Here, the size really matters: huge pots and pans where the insiders cook all the time among the hot temperatures of the giant stoves. In addition to the meals, they cook a massive quantity of Chai in these huge pots (I counted 7).

What is the Chai? It is a beverage really widespread in India and almost a must in the Indian daily routine. Basically, the Chai or Masala Chai, is a spiced Indian Tea, obtained by the black Tea with a mixture of spices called Karha, such as ginger and green cardamom seeds, and an addition of concentrated milk. Now this tasty drink has spread worldwide and is provided in many cafes.

The numbers are indeed impressive. Apparently are served 30,000 cups of tea per hour. For each cauldron used are initially diluted 30kg of milk powder in 300 liters of water, for about 30 minutes. Once the milk is ready, they pour 50kg of sugar and after one hour they add 2kg of CTC Tea and half a kilo of a mix of spices.

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