Mira Manek is an accomplished author, wellness and food consultant, and the founder of the chai brand Chai by Mira. With a deep passion for wellness and culinary arts, she has dedicated her career to promoting a holistic and healthy lifestyle through her books, consultancy, and chai products.
Mira's journey into the world of wellness and food began with her love for traditional Indian cuisine and a desire to make it healthier and more accessible. This passion culminated in her first book, "Saffron Soul," which blends her Gujarati heritage with modern nutritional insights. The book is a celebration of vibrant Indian flavors and offers a range of healthy recipes that are both delicious and nourishing.
Building on the success of "Saffron Soul," Mira released her second book, "Prajna," which delves deeper into the principles of wellness and self-care. "Prajna" combines ancient Indian wisdom with contemporary practices, providing readers with practical tools for achieving balance and well-being in their daily lives. The book encompasses a holistic approach, covering aspects such as mindfulness, yoga, and healthy eating.
Mira's entrepreneurial spirit led her to establish Chai by Mira, a brand that reflects her love for chai and its cultural significance. Through this venture, she offers a range of artisanal chai blends that are not only flavorful but also crafted with wellness in mind. Her chai blends have gained popularity for their unique combinations and health benefits, becoming a favorite among chai enthusiasts.
Currently, Mira is working on her third book, "The Book of Chai," which promises to be a comprehensive guide to the world of chai. This upcoming book aims to explore the rich history, cultural significance, and various preparations of chai, offering readers a deeper understanding of this beloved beverage. With "The Book of Chai," Mira seeks to share her extensive knowledge and passion for chai, inviting readers to experience the warmth and joy that a perfect cup of chai can bring.
In addition to her writing and entrepreneurial endeavors, Mira Manek is a sought-after wellness and food consultant. She works with individuals and organizations to promote healthier lifestyles through personalized wellness programs, workshops, and events. Her expertise in combining traditional Indian wellness practices with modern insights has made her a respected figure in the wellness community.
Mira Manek's contributions to the fields of wellness and culinary arts have made her a beloved author and influencer. Through her books, chai brand, and consultancy, she continues to inspire and empower others to embrace a balanced and nourishing lifestyle.
1. "The Book of Chai" delves deeply into the history and cultural significance of chai in India. What inspired you to write a book dedicated entirely to this beverage?
>I’ve always been fascinated by chai, the way it is made and most importantly, for me, the spices! It was much later that I realised tea wasn’t drunk in India until the early 1900s and that its history is tied so intrinsically with the Raj. The history of spices, however, dates back much earlier. Book of Chai delves into this but also has many of my personal travel stories of travelling around India, as well as stories of my grandmother, centred around cups of chai.
In this book, I bring together my love not only for chai, but for India, for spices, for storytelling, and of course history.
2. You have written and published other books such as "Saffron Soul" and "Prajna." How does "The Book of Chai" differ from your previous works, and what unique elements does it bring to your readers?
>All my books are very different but what links them all is a love for healthy wholesome living, bringing ancient culture to life, preserving recipes and a love for spices. Digestion and gut health are at the heart of Ayurveda and all three of my books focus on this.
3. Which is your favourite version of chai - how many cups do you have in a day?
>I love anything with spices! I usually have one cup mid-morning boiled with my home spice blend (pg XX) and freshly grated ginger, sometimes with additional cardamom and a little saffron if I fancy it. Later in the day I sometimes have a more spicy more milk chai with far less tea leaves so as to avoid caffeine and in the evening on some days hot water with ginger or cinnamon or my Ayurvedic spice blend. This being said, I do love starting my day with a cup of coffee, and move onto chai later!
4. Your book includes 'chai stories' that blend personal memories with the beverage. Could you share one particularly meaningful 'chai story' from your book with us?
>There are several stories featuring my grandparents, for which I asked my grandmother extensive questions, from her blissful childhood in a village in Gujarat, growing up with her own nani while her mother, father and brothers were in Mombasa; and how she eventually had to go to Mombasa – a story I loved listening to. And then later in the book, I delve into their eight month pilgrimage back to India with my grandfather and three young boys, a miracle that occurred in Varanasi when a bull hit my uncle’s head and her memories of drinking chai at a train station late at night while the three boys slept on their single trunk or suitcase. Chai features in all the stories, but chai is also a tool to share these beautiful stories and pack and unpack this treasure trove of memories. I’ve also delved into my own stories of walking by the ocean one evening on Marine Drive Mumbai, having chai with pakora during the monsoons, as well as in Rishikesh during white water rafting, and travelling around Gujarat.
5. You also explore the health benefits of chai in your book. What are some of the most significant health benefits that readers can gain from incorporating chai into their daily routines?
>Each and every spice has a whole host of health benefits – boosting and awakening digestion, helping reduce inflammation and so many more! There is a whole section in my book on the health benefits of each spice –and the tea itself.
7. Chai has become increasingly popular worldwide. How do you see the global perception of chai evolving, and what role do you hope your book will play in this evolution?
>The interpretation and meaning of chai in different parts of the world is as fascinating as the history of chai (you’ll understand this if you delve into my book – or even if you just read the introduction). The Book of Chai gives people not just an understanding of chai and how masala chai was born, but also what this drink means to people, that it is a wonderful ritual to savour, to take time over, to inhale. What I still find so surprising and interesting is that the history of chai is so recent (tea was only drunk by Indians in the early 1900s), yet most of us deem chai to be India’s national drink with an ancient history. That said, the history of drinking spices in hot water dates back to the Ayurveda and so is thousands of years old.
8. As the founder of Chai by Mira, how has your experience in creating and promoting a chai brand influenced the content and recipes in "The Book of Chai"?
>Chai by Mira, my brand, is a blend of spices with coconut sugar, delicious and versatile, to be stirred into anything from hot milk to a cup of tea and even a coffee. Experimenting with spices over the years has taught me so much about spice flavours, spice combinations, the many health benefits – and made me love spices even more! Also, that there is no such thing as ‘the perfect chai’!
9. Your book features recipes for both chai and dishes that complement it. How do you see the relationship between chai and food, and what are some of your favorite pairings?
>Sweet chai with savoury and spicy food – a delicious combination of all flavours. Chai is mostly accompanied by a savoury something in India, but the snacks of course vary region to region – much like the chai!
10. "The Book of Chai" includes chais for different seasons, times of day, and moods. Can you describe the process of developing these specialized recipes and the inspiration behind them?
>Some or rather most of these are personal, but some also have a reason and purpose, for example, saffron and nutmeg in milk at night help to relax the mind and elevate the mood.
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