Not the syrupy version you find at coffee chains — the actual sweet, spiced, milky brew of Indian streets.
Chai simply means “tea” in Hindi. Masala chai is spiced tea, and every family, every railway station chaiwala, and every neighbourhood has its own version.
The core ingredients
- Strong CTC black tea (Assam is classic)
- Fresh milk (whole milk is traditional)
- Whole spices — cardamom is essential; ginger, cinnamon, cloves and black pepper are common additions
- Sugar or jaggery to taste
A simple recipe (2 cups)
- Crush 4 green cardamom pods, a 1-inch piece of ginger, and 1 stick of cinnamon in a mortar.
- Bring 1 cup of water to a boil with the spices. Simmer for 3–4 minutes.
- Add 2 heaped teaspoons of CTC tea. Boil hard for 1 minute.
- Add 1 cup of milk and 2 teaspoons of sugar. Bring back to boil, then simmer for 2–3 minutes.
- Strain into cups and serve piping hot.
Regional variations
- Kashmiri Kahwa — green tea, saffron, cardamom and almonds. No milk.
- Irani Chai — slow-brewed Hyderabad speciality with cream on top.
- Mumbai cutting chai — stronger, sweeter, served in a half-glass.
- Sulaimani — Kerala-style black tea with lemon and spices, no milk.
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