liquid assets
CULTURAL BREW
Chai tea is steeped in Indian tradition.
WRITTEN BY SUE EDMONDSON
PHOTOS BY CHRIS HOLLOMAN
Chira Pagidi’s years of education and experience make him a culinary expert, which is one of the reasons he’s the Atlantis Casino Resort Spa in Reno’s director of food and beverage. But his expertise in chai tea comes from another source, that of family tradition, passed down through generations.
“I learned to make chai by watching my mother,” he says.
Chai, which originated in India, is very much part of the culture, he says.
“We consider it a health drink, good for your entire body, but especially your respiratory system.
“It’s not just for celebrations (such as Diwali),” he says, adding that the tea goes with everything. “It’s something we drink two or three times a day with family or friends. Chai is for everyday life.”
Freelance writer Sue Edmondson writes for various publications in Nevada and California and recently has become a fine tea aficionado.
Chira’s Chai
(serves 2 ¬– 3)
¾ cup milk
¾ cup water
1 – 2 whole green cardamom pods, smashed
1 – 2 thin slices fresh ginger
1½ teaspoons Brooke Bond Red Label Tea (Chira uses the powdered tea: “In this busy life, take advantage of technology,” he says.)
Sugar to taste
Bring ingredients to a boil and simmer for 4 minutes. Strain the chai and enjoy!
