Our journey with my-chaiwala began when we came to manage an independently owned cafe in Ahmedabad, India. The coffee culture in India is incredible and we immersed ourselves in all aspects of the shop – from speciality coffee to ethically sourced tea. This was the first place we learned that chai didn’t have to be a Starbucks syrup and that it was (and should always be) freshly prepared from whole spices, tea and ginger root.
Following our stint at the cafe, we packed our backpacks and headed to Nepal and India. Here our love of chai grew. We drank chai from local Chaiwalas (tea makers) who each added their own secret spice to perfect their recipes. Chai is so much more than a beverage it’s a ritual. As such, chai quickly became an important part of our day.
Following our stint at the cafe, we packed our backpacks and headed to Nepal and India. Here our love of chai grew. We drank chai from local Chaiwalas (tea makers) who each added their own secret spice to perfect their recipes. Chai is so much more than a beverage it’s a ritual. As such, chai quickly became an important part of our day.
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