Photo courtesy of Maya Chai

Chai. It’s all the rage—more than just a rich Indian drink, chai is now used in coffeehouses across the country. And it is used to flavor foods (think breads, oatmeal, and even ice cream.) But before chai became a craze, before it was even a household term, a young Manish Shah was sipping his mother’s own chai recipe in his family’s kitchen. The aroma of the spice combinations—vanilla, saffron, coriander, pepper, anise—was a source of comfort to Manish. Fifteen years ago, still before the infatuation with chai, Manish wanted to bring his mother’s recipe to the American people. He created a tea that maintained the integrity of his mother’s recipe and began selling it at local farmers’ markets. Growing with the demand, Maya Chai was soon created, and today you can buy Manish’s concentrated versions—Original or the spicier Devi—for your coffee shop or restaurant. The 11:1 concentrate is efficient and economic, and the flavor is authentic.

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