FOOD SPECIAL .......................Get high on chai

Get high on chai

Tibetan yak butter pu-erh - Ladakh Kashika, a 25-year-old banker describes the Tibetan Yak Butter tea the best. "It's like drinking melted butter in hot milk. The butter complements the rich creamy flavour of the milk, which is perfect for that nip in the air during the monsoon. And since you don't add sugar to it, you don't have to feel guilty about the calories." But don't drink too much of it, warns Dr Lovneet Batra, clinical nutritionist, Fortis la Femme. "Frequent consumption of salt and butter in your beverage may lead to high blood pressure and increased risk of heart disease," she says. Kahwa - Kashmir The Kashmiri kahwa is a spiced form of green tea without milk. "Spices such as saffron, cardamom, and cloves are added to lend the kahwa its aroma and flavour," says Nitin Warikoo, a tea connoisseur and head of sales and marketing at Cha Bar and the Oxford Bookstore in New Delhi. Traditionally served in cups, along with nuts and honey, apart from its warming effect, the Kashmiri kahwa is also known to improve concentration, relieve headaches and fight stress, says Dr Batra. Swati Agarwal, a postgraduate student at DU says, "The strong flavour and the not-so-sweet taste give you a perfect wake-up kick." Kangra tea - Himachal Pradesh A distinctive golden-coloured brew with a sweet undertone, originating from the Kangra valley in Himachal, "Kangra tea is a green tea mixed with a lot of herbs and spices," says Raghav Verma of tea chain Chaayos. Apart from its aroma, Kangra chai is high in antioxidants, beneficial in lowering blood cholesterol and has anti-carcinogenic (cancer fighting) effect, says Dr Lovneet Batra. Paani kum chai - Mumbai The Irani paani-kum chai is prepared by boiling tea leaves in water and milk separately, later pouring them together. "It is a rather milky chai with very little water. Best enjoyed with bun maska," says Raghav Verma of Chaayos. However, says Dr Batra, it's best to drink your tea with more water than milk. "The caseins, proteins found in milk, form complexes with the tea catechins and may lower its health benefits," she says. Gur wali chai - Punjab Hailing from the pinds of Punjab, this is prepared with jaggery instead of sugar, making it a healthier alternative to tea with sugar. It is the perfect option to stave off the chill of the monsoon. "Not only is gur a source of iron, it aids digestion and acts as a cleansing agent," says Dr Batra. "However, do not overdo it. Have 10-12 gms of gur a day for optimum benefits." Suleimani chai - Andhra, Kerala A form of black tea served with a dash of lemon, the Suleimani chai is popular not only in the land of the Nizams (Hyderabad) but also in the Malabar region of Kerala. "Lemon, being a source of Vitamin C, adds to the antioxidant properties of the tea. Also, the Suleimani chai aids in digestion," says Dr Batra. Darjeeling tea & Assam tea In India, the most sophisticated tea is synonymous with these two varieties hailing from the North-East. Both are considered rich in aroma and flavour and of the highest quality in the world, but subtle differences set them apart. For the best effect, Nitin Warikoo advises, do not add milk to Darjeeling tea. But you can add some milk to Assam tea. "These teas are rich in antioxidants, strengthen your immune system, fight dental plaque, lower cholesterol and maintain heart health," says Dr Batra. However, no matter what kind of tea you drink, never have more than 2-3 cups a day. "More than that may lead to health problems," she says.  HTBR 140713