Chiya with Gundruk Toast
The Quirky Foodster Team
Ingredients
- Water — 480 ml (16 fl oz)
- Loose black tea leaves — 2 tsp
- Milk — 240 ml (8 fl oz)
- Sugar, or to taste — 2 tbsp
- Ground ginger — 1/4 tsp
- Ground cardamom — 1/4 tsp
- Bread, toasted — 4 slices
- Gundruk (fermented leafy greens), chopped and sautéed with a little oil, onion and chilli — 1/2 cup
Method
- Bring the water to a boil in a saucepan and add the tea leaves, ginger and cardamom, simmering for
- 3–4 minutes.
- Add the milk and sugar, and bring back to a gentle simmer for a further 2–3 minutes.
- Strain into cups.
- Sauté the chopped gundruk briefly with a little oil, onion and chilli until warmed through and fragrant.
- Spoon the sautéed gundruk onto the toasted bread.
- Serve the toast alongside the hot chiya.
Introduction: Spiced Nepali milk tea served alongside toast topped with tangy, fermented gundruk relish, a warming, distinctive breakfast pairing.
Cultural Background: Chiya anchors the Nepali morning much as tea does across South Asia, and pairing it with gundruk — a fermented leafy green unique to Nepal's hill regions — reflects the country's practical, preservation-driven food traditions.
Tips: Simmer the tea and spices together rather than just steeping for the fullest flavour. Sauté the gundruk just until warmed and fragrant — it doesn't need long cooking, as it's already fermented and preserved.
Variations: Add a pinch of black pepper to the tea for extra warmth. Serve the gundruk on its own as a side rather than on toast.
Storage: Refrigerate leftover cooked gundruk in an airtight container for up to 3 days; tea should be made fresh.
Reheating: Reheat the gundruk gently in a pan; reheat tea gently on the stovetop if needed.
FAQs:
Q: What is gundruk?
A: A traditional Nepali fermented leafy green, made by drying and fermenting mustard, radish or cauliflower leaves, valued for its tangy flavour and long shelf life.
Q: Is chiya the same as Indian chai?
A: They are closely related, both being spiced milk teas, with Nepali chiya having its own regional character and spice preferences.
- Water — 480 ml (16 fl oz)
- Loose black tea leaves — 2 tsp
- Milk — 240 ml (8 fl oz)
- Sugar, or to taste — 2 tbsp
- Ground ginger — 1/4 tsp
- Ground cardamom — 1/4 tsp
- Bread, toasted — 4 slices
- Gundruk (fermented leafy greens), chopped and sautéed with a little oil, onion and chilli — 1/2 cup
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