Chai ki Chuski

On 15 th October the École Culinary Club organised “Chai Ki Chuski”, a thoughtfully curated tea experience celebrating the rich heritage of Indian tea culture and the culinary art of spice infusion. Students prepared freshly brewed Masala Chai for the École teaching faculty, administrative staff, and Student Council members, incorporating traditional aromatics such as fresh ginger, green cardamom, cinnamon, cloves, fennel seeds, tulsi, star anise, and saffron.

Kashmiri Kahwa was specially prepared for the Principal, Ms. Kanchan Khandke. Students also crafted a distinctive Kaada prepared without milk and featuring a blend of 12 aromatic herbs and spices traditionally valued for their therapeutic properties. In keeping with Indian hospitality traditions, the beverages were served in Kulhads enhancing their rustic appeal and sensory experience.

Jaggery, organic khand, and brown sugar were provided as alternative sweeteners, allowing guests to personalise the sweetness of their beverages. The activity offered students practical exposure to ingredient selection, spice blending, infusion techniques, flavour balancing, beverage presentation, and professional hospitality. The cold, rainy morning added to the ambience, making the warmth, aroma, and comforting character of the freshly brewed teas particularly inviting.