Indian Restaurant Manchester - Pakistani & Halal Food - Zouk

Our signature Masala Chai blend is a traditional recipe featuring ginger, black pepper, cardamom, cinnamon and cloves which we combine with black loose leaf tea for a modern day Chai experience. 
Enjoy the ritual of crafting your very own Masala Chai at home and experience an aromatic blend which is both intense and full-bodied with a smooth and creamy mouthfeel. 
Vegan Friendly
Shelf life: 18 months
Storage advice: Store in a cool and dry environment.
Top Tips:
<ul>
<li>Add fresh ginger, milk and sugar for an authentic chai experience.</li>
<li>Enjoy a cup of hot or iced chai or use in cocktails and desserts.</li>
</ul>
Recipes: For more inspirational dishes that can be made with our spice blends, check out our <a href="https://zoukteabar.co.uk/blog/category/recipes">Recipe</a> section.
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Zouk Masala Chai Spice Blend and Zouk engraved spoon

Masala Chai 60g

Masala Chai 60g Spice Blend

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<h2>Chai Shortbread Biscuits</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1845" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
<img loading="lazy" class="alignnone size-medium wp-image-1844" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/12.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>40g rice flour</li>
<li>100g ’00’ flour (or plain/all purpose flour)</li>
<li>120g unsalted butter at room temperature</li>
<li>20g icing sugar</li>
<li>20g vanilla caster sugar</li>
<li>1 teaspoon black loose leaf tea (such as English Breakfast or Assam)</li>
<li>½ tsp masala chai spice</li>
</ul>
Method:
<ul>
<li>Combine the flours, sugars, tea, and masala chai spice in a medium-sized bowl.</li>
<li>Cube the butter and incorporate it into the dry ingredients by gently rubbing it with your fingertips until the mixture resembles breadcrumbs and starts to adhere.</li>
<li>Shape the dough into a ball and knead it lightly until a smooth biscuit dough is formed.</li>
<li>On a lightly floured surface, roll out the dough to approximately 5mm/1/4 inch thickness.</li>
<li>Use a 6cm cutter to create 14-16 large biscuits. If you have a smaller cutter (2cm), you can create mini shortbreads from the leftover dough without rolling it out a third time, as overworking the dough may result in tough biscuits.</li>
<li>Arrange the biscuits on a non-stick baking sheet and refrigerate for several hours or overnight to firm up.</li>
<li>Preheat the oven to 160°C/320°F/GM 3, then bake the chilled biscuits for 18-22 minutes.</li>
<li>After baking, let the shortbread rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.</li>
<li>Store the cooled shortbreads in an airtight tin for up to 5 days.</li>
</ul>
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<h2>Indian Halwa</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1845" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/13.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
<img loading="lazy" class="alignnone size-medium wp-image-1846" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/14.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>100g <a href="https://www.bbcgoodfood.com/glossary/sugar-glossary">caster sugar</a></li>
<li>6 cardamom pods</li>
<li>100g <a href="https://www.bbcgoodfood.com/glossary/ghee-glossary">ghee</a></li>
<li>50g pistachios, chopped</li>
<li>175g <a href="https://www.bbcgoodfood.com/glossary/semolina-glossary">semolina</a> (coarse or fine)</li>
</ul>
Method:
<ul>
<li>Heat 250ml water in a <a href="https://www.bbcgoodfood.com/review/five-best-saucepans">pan</a> until boiling, then stir in the sugar.</li>
<li>Remove the seeds from the cardamom pods and put in a sealable container to use at a later date. Add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof bowl.</li>
<li>Heat the ghee in the same pan, then add the remaining cardamom husks and the chopped pistachios.</li>
<li>Fry for 1 min, then add the semolina. Toast for a few more minutes, stirring frequently to prevent burning.</li>
<li>Return the hot sugar syrup to the pan and stir continuously to avoid lumps until all the liquid has been absorbed.</li>
<li>The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with a cup of masala chai tea!</li>
</ul>

Recipes

<h2>Masala Chai</h2>
Ingredients (allergens in bold): White pepper, Green Cardamom, Black Pepper, Cinnamon,  Ginger, Nutmeg, Cloves.
Allergy Advice:  Spices stored and packed in facilities that also handle celery, mustard, sesame and wheat. May contain traces of nuts.
Nutritional Information (per 100g): Energy: 1278 kj / 306 kcal, Fat: 5.8g, Of which saturates: 1.6g, Carbohydrates: 40g, Of which sugars: 3.3g, Protein: 9.3g, Salt: 0.08g

Ingredients & Nutritional Information

According to lore, Masala Chai’s history originated thousands of years ago in an ancient Royal Court in the Indian Subcontinent.

Masala Chai 60g Spice Blend

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