February 5, 2018

The UAE Chefs have done it again! 5000 liters of Karak Chai

The members of the Emirates Culinary Guild teamed up with Global Village and Mindset for the attempt on 25th January in Global Village.  The original plan was to break the record from Oct 2017 achieved in China then 4050 liters of hot tea in 1 cup by 450 liters to 4500 liters.  This goal was then only changed on the day itself explained by Chef Uwe Micheel, President of the Emirate Culinary Guild and Director of Kitchens – Radisson Blu Hotel Dubai Deira Creek.  We had prepared extra ingredients and when we saw during the morning that all went well, we decided to increase to 5000 liters. For us the preparation for this event actually started in November 2017 with the first discussion with Mindset and Global Village teams.  By end of December we had all agreed on logistics, size of big pot, cooking stations etc.  Keeping in mind that Karak Chai has a lot of milk we needed to make sure we follow very strictly the  Dubai Municipality Food Safety Rules to ensure the chai is safe (taste great for consumption of the Global Village visitors). Beginning of January 2018 we started to work then on the first recipe to be used.  Chef Uwe explained that he got Senior Chefs from India, Pakistan, Sri Lanka and Syria together and we tested different recipes.  The team has then agreed that the best recipe for the event was the Karak Chain from Aseelah (Emirati Restaurant at Radisson Blu Hotel Dubai Deira Creek) which was prepared by Rabeh Amir.  After the testing with Global Village and Mindset Teams, the ingredients could now be ordered.  A total of 400kg of Team Powder, 270 kg of Milk Powder, 400 kg of Sugar, 4.5kg of cloves, 135 kg of fresh ginger. 27kg of Cardamom and 27 kg of cinnamon sticks were used.  By a total of 138 chefs. 

 

Andy Cuthbert, Chairman of Emirates Culinary Guild and General Manager Mina A Salam, Madinat Jumeirah C&I, Jumeirah Hospitality told us that he is very proud for yet another achievement by the Emirates Culinary Guild Team.   The Team work by Chefs from all the Emirates was second to none.  The team started the setup 2 days before the event. The chefs started to cook the tea from 9: am.  The Karak Chai was prepared in batches of 10 liters.  Chef Uwe explains that it is very important to boil the tea with the spices long enough to get the flavor right, the milk powder will then be added last.  By 16:00 when Kevin Southam from Guinness arrived the mission was achieved 5000 liters of Karak Chai at 80oC in one big pot of 3.66 meters in height and 1.42 in diameter.

 

After the official Audit and amount of the New World Record. The Tea was then offered and consumed by 45000 Global Village visitors.



- Emirates Culinary Guild


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