In this world of deadlines, meetings, getting kids to events, freeway traffic, volunteer work, hitting the gym and putting meals on tables, a small respite during the day can become a lifeline to sanity and a beautiful tradition. Chef Kiran Verma, owner/chef of Kiran’s, had just such a tradition with her mother and has created the same with her own daughter, Puja.

Kiran tells the story of how when she was a little girl, she would make a cup of chai for her mother and that would allow her to be privy to her mother, grandmother and aunts’ conversations. Everyone was still and present and sharing a cup of chai. Each day Kiran now makes sure she takes time to connect with her daughter over a cup of chai. This cup of tea has become their ritual: their time to slow the day, be present and share uninterrupted time together. Verma has done this for decades. The ritual doesn’t change, though the conversations do. Now she and her daughter discuss business strategy instead of high school mini-dramas.

Kiran has always served chai masala in her restaurants, but chai didn’t become popular outside the Indian culture until a few years ago. Now chai is served in every Starbucks, teahouse and Indian restaurant across the city.

Like gumbo or barbecue, chai is one of those foods that each family or region does their own special way. Do you add milk or not? Do you sweeten or not? If so, which sweetener do you use? Which spices do you use?

Kiran’s chai is her own special blend of five teas and five spices. She has been working on the blend for more than 10 years, and she believes she has perfected the mix of teas and spices. The five teas – when combined they are balanced, aromatic and calming – are all grown in high altitudes and “share flowery flavors and orange pekoe traits.” Her five teas are:

  • Earl Grey from Sri Lanka, with bergamot
  • Borengajuli from Assam, which is malty with a jammy flavor
  • Keyhung from Assam – strong, full-bodied and rich in color
  • Lover’s Leap from Sri Lanka, which is bright, brisk and aromatic
  • Margaret’s Hope from Darjeeling, which is nutty and has the black currant taste of Muscat grapes.

Kiran then adds green and black cardamom, cloves, cinnamon and black peppercorns. She named her tea Kiran’s Daughter to honor the ritual and tradition of making a cup of chai for her mother and then passing the ritual down to her daughter, Puja.

Over the last few years Kiran’s Daughter chai has become so popular at the restaurant that people began asking how to make it or if they could buy the dry blend to prepare at home. It is always available at Kiran’s restaurant and is the highlight of the Afternoon Tea Luncheon that is served on the second Saturday of every month. The masala chai recipe for the restaurant includes fresh ginger, whole milk and brown sugar. Patrons can order their tea sweet or unsweetened.

Kiran’s Daughter – inspired by India and made in Houston – comes in four and eight-ounce tins and is sold at Revival Market, Relish Fine Foods, online and, of course, at the restaurant.  The tins are $12 and $20 respectively.

The tins are filled with loose tea and a small packet of the spice blend. As only a pinch of the very aromatic spice is used for two cups of tea, the small packet is plenty for the entire tin. Chef Kiran offers three recipes on the side of the tin, including Kiran’s Masala Chai, Kiran’s Brewed Masala Chai and Kiran’s Iced Masala Chai.

Our advice: Practice the secret to Kiran’s serenity and start you own chai break ritual and tradition today with someone you love.