Chilled masala chai, cardamom, ginger, lemon & sparkling water
Dishoom queues on Carnaby Street are famous — and the restaurant sometimes hands out paper cups of chai to those waiting in the London cold. In summer, they offer something closer to this: strong chai concentrate poured over ice with lemon. It is a revelation.
Brew the chai VERY strong — the ice and sparkling water dilute it. For Dishoom's profile, add a star anise and fennel seeds to the brew. This concentrate keeps refrigerated for 3 days.