For those who are familiar with the twin cities know exactly where I’m coming from. The Faizabad Interchange is quite an experience if you’re entering either one of the city. If traveling from Islamabad to Pindi, the minute you are about to take the loop, you sit upright, adjust the rearview mirror and call on to all your alert levels and you take on to all the buzz head on…And if you’re entering Islamabad from Pindi, you just let go a sigh of relief, easing back a little, switching to some other music maybe and as the breathtakingly magnificent view of the Margallas whispers that you’re done with all the hue and cry so just sit back and savour the moment and smile to yourself.

My husband has always been the towering pillar of strengths and aspirations to me in so many ways. The love for food is one of them. He introduced me to the spiced tea and we just kept on experimenting over the years to make it suit our taste-buds. A word of caution: This is not your cup of tea certainly, if you’re not really into herbs and spices…As the lady who cooks at our home puts it: ‘baji..loon mirch vi paa lo teh handi vi ban vaisee!’(If only you add some salt n pepper, you’ll end up with a proper meal probably!)

So this masala chaye is the whirlwind of flavours, aromas and depth. From the looks of it, it appears as smooth and serene just like Islamabad is… and the minute you take the first sip, the flavours of the herbs and spices take you by surprise and there is never a dull moment from that point onwards… just like Pindi. Hence the Faizabad Interchange Masaala chaye… Enjoy!

Ingredients:

  • Water 2 ¼ cups
  • Cardamon 5-6 (crushed for stronger taste n whole for lighter touch)
  • Lemongrass 2 teaspoons
  • Green tea 1 tablespoon
  • Cinnamon sticks 2 pieces (2”-3” long)
  • Regular tealeaves 2 teaspoons
  • Milk and sugar as per taste
  • Cooking time : 15 minutes
  • Number of servings (yield) : 2

Instructions:

  • Put all the ingredients (except milk, sugar and tealeaves) in water and bring it to boil. When the water comes to a boil, throw in the tealeaves n immediately turn off the heat, cover and let it soak for a while.
  • Add milk and sugar according to your taste and Voila!!

The green tea even adds more depth if you try the flavoured ones from Lipton..(my favourite is cinnamon apple. And if you’re big on the aroma, try just a tiniest pinch of instant coffee)

Saba believes her whole life is very much similar to a cooking experience. She has experimented a lot, sometimes came out with a three-hatted result and sometimes a not a winner at all. Sweet n bitter, mild n spicy! She is a mother of two beautiful girls and with her husband she runs Pakistan's first Rock Climbing Adventure Club- Ibex.