Mira Manek, author, health and wellness coach, and founder of chai brand “Chai by Mira”. After publishing her two books “ Saffron Soul” and “Prajna”, she launched her third book “The Book of Chai: History, Stories and Recipes”. The book celebrates chai, the beloved spicy beverage deeply ingrained in Indian life. Exploring its rich history and cultural significance, it weaves together evocative 'chai stories' from the author's personal memories, showcasing how this drink unites family, history, and culture.
In an interview with Asian Voice, Mira spoke about the inspiration behind her new book, history of chai, diverse range of chai recipes and many more.
1) Can you share with us the inspiration behind your new book, "The Book of Chai: History, Stories and Recipes"?
I have always had a love affair with chai, and more specifically with spices that are always a part of my chai brew. In this book, I bring together my love not only for chai, but for India, for spices, for storytelling, and of course history. The book brings ancient stories to life, those of my grandmother growing up in a village in Gujarat with her nani (maternal grandmother), stories of migration and of festivals and train journeys in India, an ode to writing, to India, to culture – all centred around cups of chai.
2) Your book promises to delve into the rich history of chai while also incorporating personal stories from your own life and family. Can you tell us how these elements come together to create a unique reading experience?
When I started writing the Book of Chai, the stories came first, without planning it. My travels around India, the calm of the villages and the frenetic streets of cities, the old and the new, theatre of chaiwalas, the ghats of Varanasi, trip to Kailas, train journey to Bihar, my grandmother’s trousseau of memories and her travels – the list goes on. The history, which I found incredibly fascinating, came after, even though it is the first section of the book. This required more research and reading, as well as interviewing historians, understanding the ‘classification’ of chai, as one historian in India called it. This book gives an insight into journeys across India, flavours of chai, how and when masala chai was born, and of course a plethora of delicious recipes.
3) Could you provide us with a glimpse into some of the memorable stories from your grandparents that are featured in the book?
There are several stories featuring my grandparents, for which I asked my grandmother extensive questions, from her blissful childhood in a village in Gujarat, growing up with her own nani while her mother, father and brothers were in Mombasa; and how she eventually had to go to Mombasa – a story I loved listening to. And then later in the book, I delve into their eight month pilgrimage back to India with my grandfather and three young boys, of the one trunk they carried with them, a miracle that occurred in Varanasi when a bull hit my uncle’s head and her memories of drinking chai at a train station late at night while the three boys slept on their single trunk or suitcase. Chai features in all the stories, but it is also just a tool to share these beautiful stories, capture the essence of our culture and history and pack and unpack this treasure trove of memories.
4) With over 60 recipes included, how did you go about selecting and curating these diverse options? Are there any particular favourites you'd like to highlight?
The recipes firstly cover the diverse range of chai you can make at home, from the regional chai recipes of India to different combinations of spices to boil in your cup of chai, each of which radiate such different flavours. There’s also a melted dark chocolate gingery chai, a way to combine spices which chocolate, which I love! There are lassis with different spices, again highlighting the different ways to use spices in drinks. I also show how to use spices in food, from saffron oats to aniseed nut butter balls, from traditional kheer to crumbles and a masala chai bake. Lastly, I have added recipes of snacks that can complement well with chai, an easy to make handvo recipe, pakora, chilli cheese toast, tofu bhurji and more. I’ve also explained the history of Parle G biscuits and why they have become so iconic both in India and with Indians abroad.
5) In what ways do you hope your book will resonate with readers, both those familiar with chai culture and those who may be discovering it for the first time?
The Book of Chai is a delightful fusion of history, narrative, and travelogue, it pens my own passion for this diverse country. It brings together a whole array of drink and food recipes, all easy to make and all full of flavour, mostly very healthy but a few more indulgent ones to give that balance as well as portray famous pairings like chilli cheese toast and pakora and chai.
Instagram and TikTok handle: @miramanek
Brand website: https://chaibymira.com/
