For those seeking a fresh start to the New Year and respite after an indulgent festive season, Chai Ki will be introducing a soul food brunch this January. Created by Chai Ki founder, Rohit Chugh, Modern Indian dishes will embrace pick-me-up ingredients and warming spices to combat the Winter chill and leave guests rejuvenated.
‘There’s nothing wrong with indulging over Christmas, but the new year provides the chance to take stock and recharge. Our brunch and breakfast menus feature dishes with revitalizing powers from Indian herbs and spices to give our guests a feel-good kick for 2017 – including turmeric for antioxidants, chilli for an endorphin hit and spices to aid digestion.’ 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.
At the weekends the brunch menu will also feature 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, is definitely not for the faint hearted. For those wanting something more soothing, the Buttermilk ‘Chaas’ Pancakes will be served with honey and maple syrup.
To quench your thirst, Chai Ki’s Reincarnation Bloody Mary is fuelled with healing house spices, and there will be an array of Bellinis including Strawberry Chai and Peach Almond. For the more health conscious, juice blends include Papaya & Cantaloupe Melon or Orange, Carrot & Turmeric.
Chai Ki’s Revival Brunch Menu is available every Saturday and Sunday throughout January and February, 10am – 4pm and the Breakfast Menu Monday to Friday 7am-10.30am.