diff --git a/docs/food_related/Karak-Chai.md b/docs/food_related/Karak-Chai.md
index 3c4dcd0..847149c 100644
--- a/docs/food_related/Karak-Chai.md
+++ b/docs/food_related/Karak-Chai.md
@@ -38,7 +38,7 @@
 **Overview**: This variant introduces evaporated milk, lending a richer and more indulgent texture to the chai. The addition of fresh ginger and saffron adds depth and a subtle spicy undertone, making it a rejuvenating choice.
 
 **Ingredients:**
-- 1 1/2 cups water (room temperature)
+- 1 1/2 cups water
 - 1 cup evaporated milk (for a dense, creamy texture)
 - 2 tablespoons sugar (adjust to taste)
 - 1 tablespoon Assam loose black tea leaves (robust flavor)
@@ -52,7 +52,7 @@
 **Directions:**
 1. **Tea and Spices**: In a pot, combine 1 tablespoon of Assam tea with the spices (cardamom, cloves, saffron). *Preparation time: 1-2 minutes.*
 2. **Add Ginger**: Add the peeled and sliced ginger to the pot. *Preparation time: 1-2 minutes.*
-3. **Boil Water and Ingredients**: Pour 1 1/2 cups of room temperature water over the tea and spices. Bring the mixture to a boil. *Boiling time: 4-5 minutes.*
+3. **Boil Water and Ingredients**: Pour 1 1/2 cups of water over the tea and spices. Bring the mixture to a boil. *Boiling time: 4-5 minutes.*
 4. **Add Sugar**: Once boiling, add 2 tablespoons of sugar. Reduce the heat to medium and simmer for 5 minutes.
 5. **Add Evaporated Milk**: Carefully pour in 1 cup of evaporated milk. Watch as it may boil over. *Time to add milk: 1 minute.*
 6. **Boil the Chai**: Continue cooking on medium-high heat until the Chai comes to a boil. *Boiling time: 3-4 minutes.*