Drag & Drop Website BuilderLet's dive into the spicy world of Indian chai. Drink it milky and sweet, karak (strong) and simmered with ginger, cardamom, cloves, and cinnamon or a blend of two or more of these to make the perfect masala for your tea. If spices are not your cup of tea, you can choose to drink your tea black, with Darjeeling or Assam tea leaves steeped to perfection.
Ingredients
½ tbsp tea leaves
4 green cardamoms
1 inch cinnamon stick
1 black peppercorn
A pinch of fennel seeds
1 inch ginger piece, peeled
½ cup milk
1½ tbsps sugar
Method
1. In a mortar pestle, add green cardamoms, cinnamon stick, black peppercorn, fennel seeds and crush to a coarse mixture. Transfer on a small plate and set aside.
2. Add ginger piece in the same mortar and pestle and coarsely crush it. Set aside.
3. Boil 1 ½ cups water in a deep sauce pan, add tea leaves, prepared spice mix, crushed ginger and mix well. Boil for 1-2 minutes.
4. Add milk and mix well. Add sugar and mix well. Cook till the sugar dissolves. Take the pan off the heat.
5. Strain the tea in individual serving glass and serve hot.
Source: Sanjeev Kapoor Khazana
What is Cutting Chai?
"Cutting chai" refers to chai that's been divided into smaller portions (literally "cut"), making it more affordable for working-class people. It's essentially a half portion of regular chai, served hot and milky.
The practice emerged as a practical solution in the busy streets of Mumbai, where people wanted quick tea breaks without paying for a full cup. Despite its small size, cutting chai maintains the same strong, sweet, milky tea flavor that's characteristic of Indian chai.
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