The sacred cow, ghee, and an introduction to masala chai.

Jan 4

I am missing India deeply today. I feel like I barely scratched the surface of this mystical country, and a part of me longs to return and stay for a longer period. In astrocartography, a significant line of my chart crosses India, and I truly felt its influence—profound yet challenging.

It feels good to revive this magic through words.

There are so many beautiful ways Hindus perceive the world, one of which is through their reverence for the cow. I have come to understand that, like almost every country, India has fallen prey to what I call “the disease of the West.” Yet, India remains deeply complex—a land shaped by kingdoms, wars, patriarchy, and profound mysticism. I believe this is where we, as a global society, have lost our way: in our disconnection from Mother Earth. The cow symbolizes that lost connection. Even in the face of hunger and poverty, most people in India would rather starve than kill a cow and that is something incredible.

However, modern challenges loom. Plastic has overtaken India, and I have observed a complicated relationship with caretaking their ecosystems—perhaps a lingering remnant of the caste system and a deep-seated sense of servitude.

Cows in modern India often live in deplorable conditions, feeding from the streets, dirty and sickly. Perhaps this reflects the decay of Indian values and society, yet it is still fascinating to witness the intimate coexistence between humans and cows. In some parts of the United States, cows might be treated better than in India. Near where I live, there are wonderful creameries such as Straus and Ballerina Farm in Utah, where cows are well cared for yet overall it´s an animal who we have lost respect for and that feels so wrong.

I once read The Karma-Free Diet, a book exploring the connection between this world's chaos and the karma we accumulate through the suffering inflicted on billions of animals raised for human consumption. Though this book is quite old, it stated even then that nearly one billion animals were killed each year in the name of food. The imbalance is undeniable.

But the cow is more than just an animal—it is a symbol, a myth, and a metaphor. It represents fertility, generosity, motherhood, serenity, and the origin of life. Even the term "Milky Way" originates from the idea of milk flowing from the celestial cow.

This reverence for the cow exists across different cultures. In Egypt, Hathor, the goddess of love, joy, and dance, was depicted as a cow. In Greece, the cattle of Helios, the Sun God, were considered sacred and untouchable. Norse mythology speaks of the great cosmic cow, Auðumbla, who nourished the first being into existence.

A living cow is far more valuable than a dead one. It provides some of the most nutrient-dense foods—ghee, butter, yogurt, and cheese—while its dung is used to heat homes and cook during monsoon season. This practice alone saves the Indian government over 40 million dollars in coal or gas that would otherwise need to be imported. In the West, such ways of living are often dismissed as uncivilized or not progressive enough. But to me, this is true self-reliance. Having a cow is high on my bucket list, and when I do, I will name her Rada.

In India and much of South Asia, the native cow breed is the Zebu, recognizable by its distinctive hump. Like a dromedary, it has adapted to survive drought conditions. Water buffalo are also common in India, and their milk, with its higher fat content, is ideal for making rich dairy products.

Fun fact: I’m a cheesemaker! That was one of my responsibilities for two years at The Apple Farm. This year, I want to start making my own yogurt—I eat a lot of it.

But anyways, GHEE.

In my last article on Ayurveda and the churning of the cosmic ocean, I shared the Ksira Sagara scene—the myth in which sacred things emerge from the interplay of two opposing forces. One of these divine gifts was the god of Ayurveda, holding a cup of amrita, or ghee.

It’s fascinating because, to obtain ghee, one must churn milk intensely, just as the ocean itself was churned in the myth. During Panchakarma, a deep Ayurvedic detoxification process, large amounts of medicated ghee are ingested. In high quantities, it has effects comparable to ayahuasca—it can make you purge, sometimes for weeks. Even thinking about it now gives me shivers! But before that experience, I was completely obsessed with ghee. I still am, though I’m taking a break from it.

Ghee is the very essence of cow’s milk—of fertility and nourishment. In India, lamps are lit with ghee, signifying its sacredness. Beyond its symbolism, it has the incredible ability to penetrate deep into the tissues, bind to toxins, and flush them from the body. and its a great lubricant and source of fat. it´s pure magic.

Attaching a video on how they make the best ghee in India.

CHAI 101

This piece was inspired by my friend Scout, who sent me a message while traveling, asking if I had learned anything about chai. That question sparked something in me because chai is undoubtedly one of the reasons I love India.

During my travels in India, I searched for the perfect chai, but I never quite found one that matched the memory of a chai bar in rural Mexico. The woman who ran it made chai from scratch—no sugar, with a lemongrass base instead of black tea. Indians typically use Darjeeling or Assam tea, both of which are delicious, but that chai bar in Mexico was something special: organic raw milk, local honey, and a perfectly balanced spice blend.

Yet, in India, I experienced many different versions of chai, each unique to the region.

One of the most charming aspects of Indian culture is the love for chai. People live for it. Small roadside stalls, known as chaiwalas, serve steaming cups of chai all day long. Drinking chai isn’t just about the tea—it’s a bonding ritual.

There are several varieties of chai across India, but at its core, chai is simply tea and milk. Masala chai, the spiced version, has a fascinating history. During British rule, spicing tea was looked down upon, but that didn’t stop Indians from spicing it up!

The most common tea varieties used in chai are Darjeeling and Assam, both known for their medicinal properties.

The traditional spice blend (karha) includes cinnamon, cardamom, and ginger, with additions like clove, black pepper, and star anise. The process is simple: toast and grind the spices, brew them in water, and then add milk.

Some blends incorporate turmeric, tulsi, or ashwagandha. Both black and green cardamom work beautifully. There are also specialized versions, like cardamom chai or tulsi chai, which are essentially herbal infusions with milk. Other variations might include coriander, fennel, or cumin.

In Ayurveda, doctors tailor spice and herb combinations based on an individual’s needs, making chai not just a drink but a form of medicine.

Sweeten your cup with anything you love.