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Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
London's beloved Bombay café — breakfast naan roll, black daal, chai
Record your recipes and experiments — organized cooking journal
Green pods — crush for chai, biryani, Scandinavian baking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
London's beloved Bombay café — breakfast naan roll, black daal, chai
Record your recipes and experiments — organized cooking journal
Green pods — crush for chai, biryani, Scandinavian baking
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Wash mustard leaves carefully to ensure all the dirt is removed from the creases. Cut into large pieces or leave whole if not too big. Cut leftover meat into smaller pieces, if preferred. Place everything into a pot and bring to a boil. Reduce to simmer for about 1 hour. If using a thermal pot, bring to a boil in the inner pot then replace into outer thermal casing. Leave to cook overnight. Serve with rice or noodles! Note: This is clearly not a precise recipe. Use however much meat you want and adjust seasonings and flavours to your own preference! Keep it tangy, though, because that's the hallmark of Chai Boey.