Kiran’s
During her childhood in India, Chef Kiran Verma experienced a different style of teatime, or what she refers to as “chai time.”
“In India, we always eat dinner very late—around 9 or 10 p.m.— so to fill the gap between meals, people would have chai time,” she recalls. “And over chai, I remember seeing my mom with my aunts and her friends knitting, sewing, talking about family,
