Tea has always carried an air of mystique in my life, lingering like a whispered secret in the quiet corners of my memory. While growing up, coffee reigned supreme in my village, its earthy aroma drifting through dawns and dusks, cementing itself as the everyday elixir. Tea, however, came into my world when I migrated to Bombay, where it is fondly called “Chai.” Here, the endless styles of chai-making shimmered like a kaleidoscope of flavors before my curious eyes.
I recall my first attempts at brewing tea in my teenage years—simple yet enchanting. I would bring water to a gentle boil, stir in fragrant tea leaves, then add hot milk, adjusting the sugar to suit my sweet tooth. During my college days, my friends and I indulged in Iranian chai at the historic Iranian cafés of Bombay, where the brew tasted as if steeped in centuries of tradition. The city’s chai offerings branched into innumerable delights, from robust Masala chai and peppery Ginger chai to aromatic Cardamom chai, delicate Sulaimani chai, and fortifying Kadak chai. Though each boasted its soul, they all rose from the same essential elements—tea leaves and milk. Meanwhile, far beyond India’s borders, such as in China and the Western world, tea-drinking rituals often omit milk, creating a distinct contrast in taste and texture.
It’s worth noting that the word “chai” itself simply means “tea” in Hindi, making the term “chai tea” about as redundant as saying “tea tea.” This perplexing phrase was birthed by American companies and propelled into popular culture by the likes of Starbucks, Oprah, and other mass-market tea concentrate brands, each boasting of having the “best chai tea concentrate.” Ordering a “chai tea” is a linguistic stumble akin to asking for a “cappuccino coffee”—it sounds a tad off, doesn’t it? Instead, let’s honor India’s cherished beverage by calling it what it is: “chai” or “masala chai.” Now that we’ve cleared that linguistic hurdle, we can truly revel in the authentic world of chai.
Preparing the masala
Caramelizing the Sugar
Adding Tea Leaves
Boil Tea and add Milk. The Latte should boil and raise twice
So here’s to chai—its myriad flavors, comforting warmth, and shared delight with every steaming cup. Let us raise our glasses, or in this case, our cherished teacups, and toast this excellent drink!
