The Chai Box - Monica Sunny

06/10/19 • 30 min

There’s something truly magical about chai. Not just that it happens to be packed with some of my favorite flavors and spices or that it evokes a holiday feel that carries throughout any month of the calendar year. It’s the ritual of making it — and making it proper. Also, let’s get one thing straight. It’s just CHAI. Not “CHAI TEA.”

Chai, meaning tea, is how you say it. End of story.

Take it from Monica Sunny, co-founder of The Chai Box. Growing up in India, she wanted to bring the memories and ritual of chai she experienced from an early age. Though, not just the tea. It’s the ritual. How it’s made, the time of day, and how to indulge in the act of making it and ultimately enjoying it. I love her story — and especially what she and her cousin have created.

So, I caught up with Monica to hear more of her story. 10/10 of would recommend brewing a chai for yourself prior to listening. Enjoy.

Chai, meaning tea, is how you say it. End of story.

So, I caught up with Monica to hear more of her story. 10/10 of would recommend brewing a chai for yourself prior to listening. Enjoy.

Previous Episode

Hell Yeah Gluten Free - Alejandra Luaces

Everyone. All of us together now: HELL YEAH.

The only thing I can think to say to kick off this episode of the show. Perhaps not the the type of chant you’d think about when it comes to talking about gluten-free baking, but Alejandra Luaces, founder of Hell Yeah Gluten Free, will turn around every idea you’ve ever formulated about gluten-free goods — complete 180o.

Cakes, doughnuts, biscuits, pop tarts, cupcakes, breads, pies, scones, cookies... I COULD GO ON. Alejandra is making things that are completely devoid of gluten that are better than their gluten-laden counterparts in the culinary world. Her pastries are absolutely beautiful. Seriously. Just follow her on Instagram. Look at the cakes!

Her story is wonderful and you’re going to love every bit of it. So, welcome to The Atlanta Foodcast Alejandra Luaces of Hell Yeah Gluten Free.

Next Episode

Pulp - Nicholas Gregory

Fun fact: I. LOVE. HOT SAUCE.

Nicholas Gregory spent part of his life as a farmer in Kansas and made his way south here to Atlanta. Spending much of his life growing things and educating others in the culinary world, it was natural for him to turn something that grows into something even more delicious. Lucky me/us/you that he chose peppers.

Pulp has an incredible lineup of lacto-fermented hot sauces with varying levels of heat. The primary offerings, White Hungarian Pepper, Serrano, Habanero Carrot, and Fresno Chili all pack intense flavor and incredible freshness.

Nick’s story is awesome and we caught up at The Shed at Ponce City so I could hear more of his story.

Pick up some of Nick’s hot sauce here.