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Food
Chef Ranveer Brar Reveals Secret to Making Rain‑Ready Kadak Chai
✍️ Aaj Tak
🗓 12 Oct 2026, 08:48 AM
👁 12
Chef Ranveer Brar shares the precise timing and technique for boiling water, ginger, tea leaves and milk to achieve a perfect kadak chai even during rainy weather.
Rainy days often leave home‑baked kadak chai tasting flat, but Chef Ranveer Brar says the trick lies in the timing of each ingredient. He recommends starting with cold water and bringing it to a rolling boil before adding finely chopped ginger and a measured amount of tea leaves.
According to Brar, the tea leaves should be steeped for exactly two minutes after the water returns to a boil, ensuring a robust flavour without bitterness. While the tea simmers, a separate pot of milk is heated to just below a full boil.
The chef advises adding the heated milk to the tea at the 90‑second mark, then letting the mixture simmer for another minute. This short, controlled simmer locks in the aroma and gives the chai its signature thickness.
Finally, Brar recommends serving the kadak chai immediately in a small, pre‑heated cup to retain heat and savour the full experience, even on a drizzly afternoon.
According to Brar, the tea leaves should be steeped for exactly two minutes after the water returns to a boil, ensuring a robust flavour without bitterness. While the tea simmers, a separate pot of milk is heated to just below a full boil.
The chef advises adding the heated milk to the tea at the 90‑second mark, then letting the mixture simmer for another minute. This short, controlled simmer locks in the aroma and gives the chai its signature thickness.
Finally, Brar recommends serving the kadak chai immediately in a small, pre‑heated cup to retain heat and savour the full experience, even on a drizzly afternoon.