Each region in India has its own recipes for chai based on geographical location and cultural preparations. For example, fresh mint leaves are often added to chai in west India at a particular time so that the leaves don't turn bitter when boiled with milk. In south India, black pepper is in abundance and finds it way into a cup of tea. Gur Gur (Butter Tea) from the Himalayan regions of India, Nepal and Bhutan, is salty rather than sweet, with butter traditionally made from yak milk. Apart from this, there are several cultural preparations of tea, including Irani Chai, Sulemani Chai, Kahwa and Noon Chai, among others. On #Day4 of the Serendipity Arts Festival, I attended a workshop called 'Chais of India' to learn a brief history about the various chais of India, followed by a chai tasting. The workshop was conducted by Snigdha Manchanda and curated by Rahul Akerkar. #ChaisofIndia #SnigdhaManchanda #TeaTrunk #chanceupon #Goa #SAF #BeAtSAF #SerendipityArtsFestival2018 #SAF2018 https://www.instagram.com/p/BrnNeU5nsS9/?utm_source=ig_tumblr_share&igshid=18s4xwdy0uqss
