Silk Chai

Since I was a kid, the first true beverage I was introduced to was Chai (pronounced Chah). Every time we came home from school, it was the hot cup and smell of spices that was ready for me. Whenever guests came to the house, my mother would always have hot Chai ready and wouldn’t ask if our guests wanted it. She just put it in their hands’ and said “Sit and Relax.” At the same time, my father would take the recipe and experiment with various different spices from all over the world. It was like the tried-and-true had met the mad scientist. Over the years, my friends and family always told me at gatherings and parties, after I’d hand them a drink, “Why don’t you become a bartender?” or “Why don’t we open a restaurant?” I never really thought of that, especially with medical school being the priority. But, I grew up always trying to disassemble and reassemble recipes, but I never strayed too far away from those core, rich flavors. My curiosity to fashion new using the old is what drew me towards things such as bartending and cooking. From these roots, I have taken the best of both worlds to make the smoothest and most flavorful Chai possible. Crafted with a blend of black tea and spices from around the world, I’ve managed to bring that warm comfort I grew up with, into a soothing and creamy chilled tea. To this day, when I go home, my mother’s first question as I set foot in the house is “Do you want some Chai?” I hope that from the first sip, you’ll enjoy the same comfort that I did as a child. Best, Sarthi