Surati chai became popularized in Surat, Gujarat and is characterized by the high milk to water ratio (some places use 100% milk), continuous boiling of the milk/water on high heat, as well as the use of only fresh mint and fresh ginger to flavor the chai.
SURATI STYLE CHAI WITH MEHERWAN
2 cups water
6-7 fresh mint leaves
2 level tablespoons of CTC Indian tea (Waagh Bakri, Tata Gold, Brooke Bond red Label - many south asian brands on Amazon or in Asian grocery stores)
Thumb sized piece of peeled fresh ginger pounded with mortar and pestle till its completely smashed down. (pro tip: scrape ginger skin off with the edge of a spoon - it's quick, easy, and you dont waste as much as cutting off the skin). If you don't have mortar pestle, smash on a cutting board with a rolling pin, or even the flat blade of a chef's knife.
1. Add milk and water to a large enough pot so that it fills it approx 75% of the way up. You need room for the milk to boil without spilling over.
2. Boil the milk/water at high heat stirring and scraping the bottom so that the milk doesn't stick to the bottom and burn.
3. When the milk starts foaming, watch carefully and once it starts to rise, cut the heat down to a simmer. Once the milk settles down, bring to a full boil again stirring frequently. Repeat 3 times. This will take approx 10 minutes.
4. Bring the milk to a simmer and snip the mint into small pieces directly into the milk. (Don't pre-cut or chop).
5. Stir the mint in while bringing the milk to a boil again.
6. Bring back to a simmer and add the ginger, and the tea.
7. Bring to a rapid boil without it overflowing, for another 4-5 minutes until the chai color is medium to dark brown (depending on preferred strength vs milkiness).
8. Strain and sweeten to taste.