On a Chai Trail – The Parsi Choi
Parsis call tea choi, not chai, cha, or tea, but choi. Choi was never, ever consumed on its own. There were always Bhakras, the soft cookies made with dough fermented using palm toddy, or chaapat, a flat, mildly sweet pancake. For special occasions, ghaari – thick dough discs filled with a mixture of bananas cooked in ghee, dates cooked till gooey, or a sweet dal paste were served.