Meri Wali Chai: ASAI × Nivaala

Open any kitchen in India and you'll find a version of chai that belongs to no one else. The Kahwa simmered in a Kashmiri samovar. The Irani chai brewed strong and sweet in old Hyderabadi cafés. Malai chai from a Banarasi galli. Karupatti tea sweetened the old way, without sugar. Meter chai, pulled long enough to earn its name. Each one carries a place, a household, a hand that's made it the same way for years.

With ASAI's saucepan finding its way into more kitchens, we're partnering with Nivaala to go looking for these recipes — the ones that have never left a family, let alone been written down.