Chai syrup from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 143) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • Potawatomus on May 01, 2026

    This was good. But, as written, the recipe has some issues. I had sugar sitting at the bottom of the jar, and straining the syrup through a cheese cloth was more difficult than it needed to be. I think you could make the simple syrup over the stove using equal parts sugar and water and then infuse it with full spices, eliminating the need to strain using cheese cloth.

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