MAA's DOodh CHa
By: Naz Alomgir
The colourfully decorated aunties gathered close. They were draped in sparkling sarees and salwar kameez, sharing stories and trading secrets, whispers blooming into laughter. Shimmering churis and jhumka earrings chiming in harmony with every subtle movement made. All while drinking doodh cha. Seven-year-old me wanted to fit in, but my wrists weren’t adorned with churis, my ears unpierced, and I wasn’t dressed in any sort of cultural attire. But there was one last thing I could do to feel included: doodh cha.
“Mamoni, tumi pachanda karaba na.” (Sweetie, you won’t like it.) Maa said as she swirled a gold teaspoon in her steaming cha. Despite her warning, I grabbed the white teacup detailed with blue flowers with my small hands, bringing the porcelain cup up to my puckered lips and took one small sip at a time. Maa was right, the bitter, earthy flavours poisoned my tongue and the spiced aftertaste clung to my tastebuds.
Doodh cha is a spiced, creamy milk tea known for its therapeutic properties. To us, Bangladeshis and Bengalis, doodh cha holds a special place in our hearts and culture. Bengalis take great pride in serving guests. No matter why or how long they stay; it is Bengali etiquette to offer homemade meals—or, in this case,—cha, as a sign of respect and honour. The richness of the milk pairs surprisingly well with the abundance of flavours hidden within the spices. Doodh cha is our go-to because of the simple but cozy feel. It brings a sense of community and culture to any event.
Every afternoon around dusk, when the house quiets down and the sun takes a nap, Maa turns the stove knob and places a small steel saucepan atop, the bottom burnt of past brews. She pours in water, letting it simmer before adding her spices, then comes the milk and tea leaves. Finally, it’s time to strain our homemade spiced masterpiece. We pour the scalding, amber beverage into our mugs, the rich scent curling through the air. We soak biscuits in our tea as we wait for it to cool. The warmth of the cha carries through our conversation. We talk until our cups are empty and our lips are covered in crumbs. The quiet of the evening starts to settle in and the chats come to an end, but the cha’s cozy spirit lingers long after the last sip.
“Mamoni, tumi pachanda karaba na.” (Sweetie, you won’t like it.) Maa said as she swirled a gold teaspoon in her steaming cha. Despite her warning, I grabbed the white teacup detailed with blue flowers with my small hands, bringing the porcelain cup up to my puckered lips and took one small sip at a time. Maa was right, the bitter, earthy flavours poisoned my tongue and the spiced aftertaste clung to my tastebuds.
Doodh cha is a spiced, creamy milk tea known for its therapeutic properties. To us, Bangladeshis and Bengalis, doodh cha holds a special place in our hearts and culture. Bengalis take great pride in serving guests. No matter why or how long they stay; it is Bengali etiquette to offer homemade meals—or, in this case,—cha, as a sign of respect and honour. The richness of the milk pairs surprisingly well with the abundance of flavours hidden within the spices. Doodh cha is our go-to because of the simple but cozy feel. It brings a sense of community and culture to any event.
Every afternoon around dusk, when the house quiets down and the sun takes a nap, Maa turns the stove knob and places a small steel saucepan atop, the bottom burnt of past brews. She pours in water, letting it simmer before adding her spices, then comes the milk and tea leaves. Finally, it’s time to strain our homemade spiced masterpiece. We pour the scalding, amber beverage into our mugs, the rich scent curling through the air. We soak biscuits in our tea as we wait for it to cool. The warmth of the cha carries through our conversation. We talk until our cups are empty and our lips are covered in crumbs. The quiet of the evening starts to settle in and the chats come to an end, but the cha’s cozy spirit lingers long after the last sip.
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Ingredients (serves two cups of masala doodh cha):
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