Paawan Kothari, the owner of The Chai Cart, started her business on the streets of San Francisco. Her small-batch chai is one of our favorite discoveries. Stock up with Free Shipping on Orders $18 and up Today Only!
1. You started as a street cart vendor in San Francisco. Did San Francisco’s food scene influence your decision to start your business?
Definitely! Chai is quintessential to street food in India. In the summer of 2009, street food in San Francisco was starting to explode with new carts every month. Street food and no chai? Especially in the chilly summer nights of San Francisco? That is how the idea of the chai cart germinated. Of course at that time, I didn’ t think I would make this my career. It’ s a running joke how I am probably the only “ chaiwalli” (a street vendor who sells chai in India) with an MBA.
2. You grew up in India, where a cup of chai is part of everyday life. What does chai mean to you?
Like most households, my parents had chai every morning and evening. As a kid, I had to drink milk everyday, except Sundays – when I could have chai. It was such a treat! It was the first thing I learnt to make in the kitchen. After water, chai is the most common beverage in India. No matter where you are in India, if you desired a cup of tea you would find it within a few feet at any time of day or night. Indian cuisine differs greatly from region to region (no, we all don’ t eat chicken tikka masala with naan at home) – but chai is one thing that you can find all over India.
3. What are the ingredients that make a good cup of chai?
A good cup of chai starts with using the right kind of tea – it has to be a strong and bold black tea. I prefer using teas from Assam (largest tea-growing state in India) as I find them to be the boldest. Whole milk gives the best result, but 2% milk or soy is also okay. I never make chai with non-fat milk – you need some fat to bring out the spices and make it creamy. You can use any combination of spices and herbs that suit your taste. My favourite ingredient is ginger – just adding fresh, grated ginger makes an excellent cup of chai.
4. What were you doing before you started your business?
I worked with small and large tech companies in Silicon Valley for more than 12 years. When I started the Chai Cart, I was working as a marketing strategist at IBM.
5. How would you describe your chai?
As I make my Masala Chai based on my taste buds, I think it is the best Masala Chai in the world. 
I have tried several “Masala Chai” blends, but don’t particularly like any of them. I was determined to find the right blend of spices that made the perfect cup of Masala Chai. A couple of months and several experiments later, I found a winning recipe. I was so excited.
