No morning in the hills starts without chiya, and at Baithak it’s much the same. We brew ours with Assam leaf, fresh ginger, cardamom and a crack of black pepper — then pour it into thick glasses that warm your palms.
There is no hurry in a proper chiya. It is conversation, pause, and a little courage for the day. We serve it with sel roti when the morning is soft, or with nothing at all when the lake is enough.
Ask for it oat or almond if you prefer — the spice still sings.
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