Go Chai for Dry Jan with BiBi

The ideal drink to share over conversations with friends, swap out your usual evening tipple for a cup of hot Chai with us this January.  

Chai is the ubiquitous Indian drink: the ultimate conversation starter and a symbol of hospitality with variations in every family’s recipe. Streets of India are occupied by chaiwalas (tea vendors) stirring it by the gallon, whilst simmering pots sit in household kitchens, awaiting the arrival of guests.    

In India, Chai connects people to their heritage and is the foundation of patterns of daily life – much like a cup of tea or coffee in the west. Recipes have been passed down in families through generations, with combinations of different herbs and spices depending on the region. Time and practice are key to succeeding in achieving the ideal consistency and brew – knowing how long to boil the tea for the flavours to steep is of the essence.   

To pay homage to his hometown, our founder, Chet Sharma, shares his family recipe making it that little bit easier to stick to Dry January traditions and trade in your favourite alcoholic beverage for a pot of steaming chai with his easy-to-follow guide.   

For one pot:  


1/2 of ginger   

1 clove  

2 x green cardamom  

A pinch of fennel seeds  

1tsp darjeeling Black tea  

Unrefined coconut sugar (to taste)  

200ml Oatly barista milk   

200ml water  


  1. Mix together the ginger and spices in a pestle and mortar. Hit a few times until the ginger and cardamom splits open.  
  2. Add the spices to the water in a deep saucepan and bring to a rolling boil.  
  3. Add the tea and boil again.  
  4. Add the oat milk and boil for 3-5 minutes.  
  5. Add the sugar, and strain into a teapot. Serve piping hot. 

Enjoy a cup of Chet’s family tea with us in person alongside snacks and chaat, or as a warming end to the evening.   

Click here to book.   


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