Vijay Gokarn · Recipe · September 21, 2023
Gavati
Lemongrass Chai
A fragrant, warming cup of homemade chai — aromatic spices, fresh ginger, and the subtle citrus lift of lemongrass. A recipe for two, ready in under 20 minutes.
Making a delicious cup of chai for two is easy and enjoyable. Chai is a spiced tea popular in India, known for its rich, aromatic flavours — and this Gavati (lemongrass) version adds a bright, citrusy note that lifts the whole cup. Adjust the spices and sweetness to suit your taste.
Spiced & steamed
Cardamom · Clove · Cinnamon
Lemongrass & ginger
Ingredients
What you’ll need
The Base
- Water 2 cups
- Milk (whole or preferred) 2 cups
- Loose black tea leaves or tea bags 2–3 tsp / 2 bags
- Granulated sugar (adjust to taste) 2–3 tbsp
Core Spices
- Green cardamom pods, crushed 2–3 pods
- Whole cloves 2–3
- Cinnamon stick ~1 inch
- Fresh ginger, sliced 1–2 slices
- Lemongrass stalk, bruised 1 stalk
Optional Spices
Optional- Black peppercorns (for heat) a pinch
- Fennel seeds (added flavour) a pinch
- Star anise a pinch
- Nutmeg a pinch
- Bay leaves 1–2 leaves
Luxury Garnish
Optional- Saffron strands a few strands
- Rose water (floral lift) a few drops
- Crushed pistachios (garnish) 1 tsp
Method
Step-by-step instructions
Crush the spices
Using a mortar and pestle, lightly crush the cardamom pods, cloves, and cinnamon stick. This releases their essential oils far more effectively than adding them whole. Bruise the lemongrass stalk firmly with the back of your knife.
⏱ 2 minBoil water & infuse spices
In a saucepan, add the water and all crushed spices — cardamom, cloves, cinnamon, lemongrass — along with ginger slices, peppercorns, fennel, star anise, nutmeg, and bay leaves if using. Bring to a boil, reduce heat to low and simmer for 5–7 minutes to infuse fully.
⏱ 7 minAdd tea leaves
Add the loose black tea leaves or tea bags to the spice-infused water. Simmer for 2–3 minutes — longer for a stronger brew. The spice water will have turned a deep amber by now.
⏱ 2–3 minPour in the milk
Add the milk and stir well. Simmer for 3–5 minutes, allowing the chai to come together and the flavours to meld. Watch carefully — do not let it boil over. The colour should deepen to a rich caramel tone.
⏱ 3–5 minSweeten to taste
Add 2–3 tablespoons of sugar and stir until completely dissolved. Taste and adjust — some prefer it less sweet to let the spices come through, others like a richer sweetness to balance the heat of the ginger.
Strain & serve
Using a fine-mesh strainer, strain the chai directly into your cups or mugs. This removes all tea leaves and whole spices, leaving a smooth, clean, deeply aromatic liquid. Serve immediately while steaming hot.
Optional luxury garnish
Crush a few strands of saffron between your fingertips and sprinkle over the top. A few drops of rose water and a pinch of crushed pistachios transform a simple cup into something truly special — perfect for guests or quiet mornings that deserve a little ceremony.
Perfect Pairings
What to serve alongside
No cup of chai is complete alone. These classic Indian café accompaniments — from the legendary Irani bun maska to crispy khari — are the traditional partners for a perfect chai session.
Bun Maska
A soft, pillowy bun split and generously slathered with cold butter (maska). Dunked in chai — the bread soaks up the spiced liquid. The Mumbai café staple, non-negotiable.
Khari Biscuit
Flaky, buttery puff pastry biscuits — savory and light. They shatter on the first bite and dissolve perfectly against a strong chai. Found at every Irani and Parsi bakery.
Chai Rusk
Twice-baked bread slices — crispy, slightly sweet, designed for dunking. Hold a rusk in your chai for 3–4 seconds, pull it out before it breaks, and experience one of life’s small joys.
Samosa
Crispy pastry triangles filled with spiced potato and peas. The contrast of hot, crispy samosa with hot, spiced chai is a classic pairing found at every tapri (street tea stall) across India.
Nankhatai
Delicate, cardamom-scented shortbread cookies made with ghee and semolina. Crumbly, mildly sweet, and fragrant — they echo the spices in the chai itself perfectly.
Elaichi Banana
A small, sweet Indian banana — the elaichi (cardamom) variety found at South Indian chai stalls. No preparation needed. The natural sweetness cuts beautifully through the spice.
Brewing Tips
Tips for the perfect cup
Use whole spices
Always use whole spices and crush fresh — pre-ground spice powders lose their volatile oils quickly and produce a flat, dull chai.
Don’t boil the milk hard
Once milk is added, keep the heat at a gentle simmer. A rolling boil makes the milk taste scalded and can cause it to overflow suddenly.
Tea strength matters
Use a strong Assam or CTC (crush-tear-curl) black tea — they hold up against milk and spices. Delicate teas like Darjeeling get overwhelmed.
Ratio is everything
Equal parts water and milk (1:1) gives a balanced chai. More milk = creamier and milder. Less milk = stronger, spicier. Adjust the ratio before changing spice amounts.
Bruise the lemongrass
For gavati chai, press the lemongrass stalk firmly before adding. The bruising releases the citrusy essential oils that give this chai its distinctive fragrance.
A pinch of salt
An old Irani café trick — a tiny pinch of salt in the chai (not enough to taste) rounds out the sweetness and enhances the spice complexity. Try it once.
