Masala Chai

Chai means tea and masala means spices, and masala chai is a heavenly concoction of tea cooked with milk and spices. It is the ultimate comfort drink for most Indians, who drink it all day long, summer and winter. Available in chai shops on every street corner, on every highway and at every railway station, it tastes best in an unglazed terracotta cup called a ‘shikora’ or ‘kulhar’ that can be crushed underfoot after drinking–huzzah! The earthy smell and taste of the red clay complements the chai and takes the experience to a whole new level. Masala chai can be made using a variety of spices, including fresh ginger, cardamom, black pepper, bay leaves, cinnamon and saffron (and loads of sugar of course).It’s wonderful on its own, but is also often enjoyed with sweet Parle-G biscuits or fried savory snacks such as samosas, pakoras and crunchy namkeen or murukku. A couple of rules for good chai: one, make it with black CTC tea (the cheap tea that looks like tiny black pellets) and never use expensive leaf tea, as it will turn bitter while cooking; and two, always use fresh ginger.