Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.

Ingredients

1 Teaspoon black tea of your choice

A very small pinch each of ground cinnamon, ginger, cloves, black cardamom, green cardamom, fennel seeds. You could use whole spices instead.

Put all in a cup of boiling water. Strain and serve with milk and sugar, or without any of these, as per your preference.

Chef Pinky Kaur

Saffron Indian Cuisine

333 Westport Ave, Norwalk, CT