For those seeking respite from the indulgent festive season, Chai Ki will be introducing a soul food Recovery Brunch this December. Created by Chai Ki founder, Rohit Chugh, Modern Indian dishes will embrace pick-me-up ingredients and warming spices to combat the excess of Christmas celebrations and the Winter chill.
‘There’s nothing wrong with indulging at Christmas and after a heavy night of feasting and drinking it’s nice to rejuvenate and recharge. Our brunch and breakfast menus feature dishes with revitalizing powers of Indian herbs and spices to help our guests through the party season – from turmeric for antioxidants, to chilli for an endorphin hit to kick start you in the morning.’ says Rohit.
Brunch highlights include Curry Leaf Turmeric Scrambled Eggs with vitamin packed kadi patta; and the Full Nashta, an Eastern take on the Full English, with Aloo Tikki Hash and Masala Beans, made with Rohit’s Mum’s secret spice blend. These dishes are available weekday mornings as well as at the weekend.
On the weekends the brunch menu also features all-day dishes, including Winter Duck Ishtu, inspired by the cuisine of the Syrian Christian ‘Nasrani’ community from Kerala; confit duck leg, coconut, green chilli and roasted root vegetables. For chilli fiends, there’s the option of ‘Slow Burn Hot Sauces’, to clear a heavy head; Agni ‘Fire’ Sauce and Green Chilli Chutney with its own caution warning, definitely not for the faint hearted. For those wanting something sweet with their spice, Buttermilk ‘Chaas’ Pancakes will be served with honey and maple syrup.
Whether chasing the hair of the dog or seeking solace the morning after, there’s Chai Ki’s Reincarnation Bloody Mary, fuelled with house spices, and also an array of Bellinis, from Strawberry Chai to Peach Almond. For the more fragile or health conscious, juice blends include Papaya & Cantaloupe Melon or Orange, Carrot & Turmeric.
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