food guide


The month of Ramadan is not just one of abstinence. Be it the bustling lanes of Mohammed Ali Street, Mumbai or Jama Masjid in Delhi.

So Kat and I had this great idea last year to write a mini tea guide. Here are the fruits of our labor!! P.S. Yes we drank a lot of tea that day (yes those are shotglasses!)P.P.S. We were definitely playing Shots while photographing this.
Cranberry Apple: an herbal tea composed of hibiscus, cranberries, apples, and rose hips, which gives it a blood red color. The tea is rather tart and tastes like diluted cranberry juice without sugar or cough medicine.  Irish Breakfast: a black tea blend of several different Assam teas, giving it a rich brown color when brewed. The flavor is more bitter than English Breakfast, slightly coppery tasting, and is best served with sugar and milk. 

English Breakfast: a black tea blend of Assam, Ceylon, and Kenyan teas, giving it a lighter color than Irish Breakfast. The tea has a bitter, but flowery flavor, and is best served with a dash of milk.

Hibiscus: an herbal tea made from the sepals of the Hibiscus sabdariffa flower, which gives it a bright red color. It has a tart, floral flavor with a hint of cranberry. This tea is high in vitamin C and is quite good when mixed with sparkling apple cider.

Earl Grey: a black tea with a lemony overtone due to the addition of bergamot extract. It is lighter than the breakfast teas and quite good once you can get over the bergamot. Excellent with a dash of milk.

Lady Grey: a black tea with an extra lemony overtone due to the addition of bergamot, lemon peel, and orange peel oil. It is basically a lighter version of Earl Grey.

Pu-erh: a strong dark fermented tea produce in Yunnan that often comes in rock solid bricks. The trick is to use a butter knife to saw off some leaves and add boiled water immediately to extract the full earthy flavor. This tea is great with dim sum and kind of tastes like horse. 

Iron Buddha: a variety of oolong tea originating from Anxi that is becoming extremely popular in China. It has a very flowery aroma and taste similar to green tea, but with a darker, warmer undertone.

Sencha: a type of Japanese green tea with a very light golden color. Unlike Chinese green teas, which are pan-fried, this tea is steamed first, producing a grassy, clean flavor. 

Dragon Well: the most famous variety of green tea from Hangzhou. The tea leaves are pan fried and have a flat, disk-like appearance. The resulting tea is highly aromatic, with a clean and floral flavor.

Chamomile: an herbal tea that tastes strongly of herbs, flowers, and wild vegetation straw. It’s supposed to be relaxing and aid with sleep. Best with a dollop of honey and not for breakfast.

Jasmine: a green tea base scented with jasmine blossoms to create a sweet floral aroma. The taste is more delicate than traditional green tea and makes you feel like you are sitting in a garden.

Chrysanthemum: flower-based infusion made from chrysanthemum flowers that produce a golden colored bitter tea. In traditional Chinese medicine, it is used to treat fevers and sore throat. Best served with rock sugar and pairs well with dim sum.

Rose: a delicate tea made from dried rosebuds. The flavor is very light, sweet, floral, and English as hell. Good as a palate cleanser after you’ve had a couple scones (or ten). 

Buddha Blend: white and green tea blend with floral and fruity notes. Some guy named David came up with this combination, we ain’t got nothin like this back in the motherland. 

Yunnan Oolong: high mountain green tea with a rich smoky flavor. Pairs well with peanut butter and toast. My goto tea for those miserable rainy Monday mornings.