Where in India have you travelled?

I’ve been travelling to India since I was a young girl and have travelled all over, but still feel like there’s so much of India to see and experience. I feel a little lost if I haven’t been to India at least once a year.

Who taught you to cook and how to use spices?

I learnt cooking at quite a late age – when I turned 30! I had just moved back to London from living abroad and had a newfound love for the food I had grown up eating – delicious yet simple Gujarati home cooking. I learnt from my mother, my grandmother and my aunts – we’ve all lived very close to each other and eat together very often.

What is Ayurveda? How did you become involved in Ayurveda?

Ayurveda translates as the science or scripture of life. It is a way of living – digestion is of utmost importance, but it encompasses so much more. In many ways, the way we have lived, cooked and eaten has been Ayurvedic from when I was a child. However, it was it my late teenage years that I started going to Ayurvedic health resorts in India and doing week-long cleanses, sometimes longer, where I realised the equal importance of massages, yoga, food and sleep. That said, I would think of Ayurveda as a destination rather than a way of living at home, in my daily life – this happened gradually and more recently.

If you could only use once spice which one would it be?

So hard! I put spices in all my cooking – and drinking. I think ginger and cinnamon are probably my favourites! But turmeric, cumin…. so many important spices.

Describe your food?

Easy to make, easy to digest, simple vegetarian food, using spices in everything, often Indian inspired food or Gujarati home cooking. I also love porridge and have quite a sweet tooth!

Your background is in journalism.. what articles have you written?

I used to be a travel writer and columnist when I lived in Dubai (I wrote under my married name), I used to reviews spas, resorts, write about my travels and food experiences within that. I have written for Gulf News, Harper’s Bazaar, Conde Nast Traveller and others.

What prompted you to write your first book Saffron Soul and your second book  Prajna, Ayurvedic Rituals for Happiness?

My newfound fascination for age-old recipes that I’d grown up eating but that I hadn’t learnt was what inspired my first cookbook Saffron Soul. I wanted to share these delicious traditional simple and healthy Gujarati recipes with the world. Gujarati food hasn’t been covered as much as other cuisines around India – but it’s absolutely delicious!

Prajna is all about Ayurveda but it also weaves together elements of my own story and spirituality, how to create your own toolkit for survival and happiness, daily recipes to cook from kichri and daal to creating Buddha bowls and more. It was inspired by my own journey and finding my way back to happiness.

Your favourite recipe

I love the Masala Grilled Aubergines in Saffron Soul and, for dessert, the Shrikhand or the Shrikhand Cheesecake – have made both of these at a lot of my events. My own favourite go-to dishes are probably porridge and daal.

When did you open your café in Kingly Court and what’s the most popular item on the menu?

I launched my café in September 2018. Since it was called Chai by Mira, the chai menu was what most people came for (now available online www.chaibymira.com). However, the daily kichari or daal was also super popular, as was the peanut superberry toast!

The most satisfying moment of your career so far?

Publishing my books. I love reading and I love writing!

Chai by Mira

How many chai spice mixes do you sell?

Currently, online, we have 3 available – the classic chai, the cocoa chai and the golden chai. Gingerbread chai was a seasonal blend which we just finished and will be available again in October/ November. I’ll be introducing new blends soon!

What is your most popular one?

Chai – the classic chai – is definitely the most popular!

Which is your personal favourite?

Cocoa chai! I love the richness of the cacao in this chai… it’s like a spicy hot chocolate.

Is coconut sugar good for you?

Everything in moderation. Coconut sugar is said to spike the blood sugar less quickly than sugar. However, it is still a form of sugar.

What is dirty chai?

Dirty chai is coffee with chai spice stirred into it. It can be black coffee, latte or any coffee you like! Absolutely delicious!

Can you have the spice mixes on their own without tea, with hot milk?

That’s exactly how most people drink them. You can stir it into your tea with a teabag as well, but it tastes delicious just by itself in milk. So many ways to have chai.

What milk do you recommend to use for the best flavour and health benefits.

Any milk is okay. Most prefer oat milk with chai. I do love oat milk too, but tend to drink almond milk more.

Can you use the mixtures in other recipes?

Anything at all! I stir into porridge, bake cookies with it, add to yoghurt… whatever you fancy.

Which restaurants have you consulted for and what input do they value the most?

I have worked with the Holborn Dining Rooms at the Rosewood Hotel where I’ve had a dish on the breakfast menu for the last five years or more. I’ve also worked with a couple of restaurants in Mumbai and Chennai.

If you were to do it all again would you and what would you change? And what advice would you give anyone looking to write a recipe book?

Advice… I would say find a niche and be passionate about it.

Your favourite restaurant?

Not sure I have one!

How would your friends describe you?

Happy, approachable and friendly

The biggest female influence in your life

My own family – my mother, grandmother and sister

An unforgettable place you’ve travelled to

Mount Kailas

Your favourite place to be

India and London, my home

What’s next for Chai by Mira

Growing my online brand and presence

In my fridge you’ll always find

Yoghurt and almond milk

The beauty staple I’m never without

Nourishing face and body oil

How do you relax?

Read, sit in a bath, listen to something calming – either music or Alan Watts