Sonth Adrak Chai & Garlic-Chilli Peanuts: A Cozy Pairing

There is a particular kind of evening that arrives in late October. The sun sets a little earlier, the air has a slight chill, and the kitchen suddenly feels like the best room in the house. This is the hour for a steaming cup of chai and something crunchy on the side. Today we are pairing two simple recipes built on pantry spices: a sonth adrak chai and a bowl of garlic-chilli peanuts.

Why dry ginger powder belongs in your chai

Sonth, or dry ginger powder, is the sun-dried, ground form of ginger root. It tastes different from fresh ginger: warmer, deeper and a little more peppery, with less of the juicy zing. Many Indian households reach for it when they want a mellow, steady ginger flavour in tea without peeling and grating a knob every time. It also keeps beautifully in the cupboard, so a cup of ginger chai is always one spoonful away.

We used our Dry Ginger Powder (Sonth), which is a clean, fragrant powder that dissolves easily into simmering milk and water.

Recipe 1: Sonth Adrak Chai

Makes 2 cups | Time: 7 minutes

• 1 cup water
• 1 cup milk
• 2 tsp loose chai leaves (or 2 tea bags)
• 1/4 tsp dry ginger powder (sonth), plus a pinch extra to finish
• 2 green cardamom pods, lightly crushed
• Sugar or jaggery to taste

Bring the water to a boil with the cardamom and sonth. Let it bubble gently for a minute so the ginger blooms. Add the tea leaves and simmer for two minutes, then pour in the milk and sweetener. Bring it up to a rolling boil, watch that it does not overflow, and let it settle for another minute. Strain into cups and dust with the tiniest pinch of sonth on top.

Tip: start with a quarter teaspoon and adjust. Dry ginger is more concentrated than you might expect, and a little goes a long way.

Recipe 2: Garlic-Chilli Roasted Peanuts

Serves 4 | Time: 10 minutes

• 1 cup raw peanuts
• 1 tbsp oil or ghee
• 1 tsp Garlic Powder
• 1/2 tsp Chilli Flakes, or to taste
• 1/2 tsp salt
• A squeeze of lemon (optional)

Dry roast the peanuts in a heavy pan on medium-low heat, stirring often, until they crackle and smell nutty, about six to seven minutes. Turn off the heat. Stir in the oil, then immediately add the garlic powder, chilli flakes and salt. Toss for thirty seconds; the residual heat is enough to wake up the spices without burning the garlic. Finish with a squeeze of lemon and let them cool for a few minutes so they crisp up.

Making it a ritual

Serve the peanuts in a small steel bowl alongside the chai, and you have a quick, comforting spread for unexpected guests or a quiet evening with a book. A few easy variations to try:

• Swap peanuts for makhana (fox nuts) for a lighter crunch.
• Add a pinch of chaat masala for a tangier finish.
• Stir a little sonth into warm milk with turmeric and honey for a simple bedtime mug.

Store your spices well

Keep ground spices in airtight containers away from heat and steam, and use a dry spoon every time. Good storage means your sonth and garlic powder stay fragrant through the whole festive season and beyond.

However you take your chai, we hope this little pairing makes your evenings feel a touch warmer. Tag us if you try it; we would love to see your cup.