Hot Masala Chai

Masala Chai

Masala chai in a clay cup

I just bought a ‘spiced chai’ at Pret, one of those white-tile-and-stainless-steel-adorned cafe chains in London. My tea has been served in a thick paper cup with a thin plastic lid; when I look inside I discover it’s a pyramid-tea-bag-in-hot-water-with-a-hint-of-some-steamed-milk kind of chai. And to my disappointment it tastes like it. It’s bland to say the least. It’s not really an authentic ‘indian masala chai’ like I used to drink from one of those bit-of-freshly-swept-mud-floor tea stalls along the road in India, full of sugar and black tea leaves and boiled with milk (likely from a cow in the nearby village) and water from some dubious source where you just pray that the cup has been washed somehow to resemble clean – and when you take a first sip and the cardamon or ginger comes through and the colour is a nice milky dark brown and the sweetness of the sugar rushes to your head – you notice that life is suddenly very good in that little bit of India.

A proper chai stall

Advertisements
This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

One Response to Hot Masala Chai

  1. Chai is one of my favourite things! and so easy to make
    Though I’ve made it for years, my final rest is with a Zanzibari take on it (I’m biased, as my wife is Zanzibari).
    Tea leaves, fresh ginger, cassia bark, cardamom pods, whole black peppercorns, 1 or 2 cloves, a shave or two of nutmeg (pref slices, not powdery), sugar (or honey) and milk – added after the former has simmered a good ten mins or so.
    On a hike in the chilly English countryside, you can’t beat having a flask of chai along with…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s