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Stem Ginger, Nolen Gur & Masala Chai — Afternoon Impropriety

Stem Ginger, Nolen Gur & Masala Chai — Afternoon Impropriety - Image 2

Stem Ginger, Nolen Gur & Masala Chai — Afternoon Impropriety

Name: Stem Ginger, Nolen Gur & Masala Chai — Afternoon Impropriety
Availability: InStock

₹1,200.00

A biscuit that has absolutely no interest in being subtle. Warmly spiced, deeply gingery, eat this with strong tea and good conversation.

What makes it special
The stem ginger is not a flavouring. It is the point. The dough-to-stem-ginger ratio is almost 1:1, so every bite is genuinely, unashamedly gingery. The sweetness underscored by the smoky richness of nolen gur and the warmth of pepper, cardamom, cinnamon, and the rest of the chai spices. Finished with a lemon ginger icing for brightness and a bit of a pop.

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Weight	360 g
Ingredients	All purpose flour, vegan butter, dark brown sugar, nolen gur (date palm jaggery), molasses, homemade stem ginger, masala chai spice blend, salt
Techniques	Total prep is 48 hours. Fresh ginger is hand-chopped, frozen, then slow-stewed, and the cooking liquid is reduced for two hours with liquid nolen gur — jhola gud, a smoked, dark, intensely complex date palm jaggery. The stewed ginger goes back in. What emerges is sticky, aromatic, and quietly extraordinary.
Source	Nolen gur from an artisan date palm jaggery farm in Bankura, West Bengal. Chai masala from Magadh Van, a biodiversity farm in Karnataka.
Best had	With a pot of strong Assam tea. On a rainy afternoon. With no particular place to be.