CHAI
Created | Updated Aug 5, 2004
Chai, by which is usually meant spiced "masala" chai is one of the few real essentials for survival throughout the universes. The best chai may be found beside almost any remote road in the Indian subcontinent, whereas smart Indian hotels tend to provide at best a pale, sanitised, civilised variation.
The following recipe is the result of many visits to India and ongoing experiment on scores of neophyte chai-addicts. Blissful to drink in the cold winters of the northern hemisphere, deliciously and miraculously refreshing on a swelteringly hot roadside in India, or anywhere of similar temperature.
HERE'S HOW TO MAKE THE BEST CHAI
Grind together five measures of green/white cardamoms, two measures of black pepper, one measure of cloves, and half a measure of cinnamon. Add one dessertspoon of this spice mix to enough water, in a saucepan, for a pot of tea for two. Add half that amount of milk, plus two ( or more ) table/soup spoons of sugar, and a lump of fresh root ginger about the size of your thumb, grated ( the ginger, not the thumb if possible!) Add the tea, preferably black Indian tea, according to the strength you require ( two, three, or four teaspoons/teabags) Bring the lot to the boil and simmer till well stewed. Strain and pour into a suitable vessel for serving. Ideally chai is drunk from small unglazed earthenware cups. These are called "beloveds" in India because they are used once, and touch only your lips.
Enjoy,
Chaiwallah
The following recipe is the result of many visits to India and ongoing experiment on scores of neophyte chai-addicts. Blissful to drink in the cold winters of the northern hemisphere, deliciously and miraculously refreshing on a swelteringly hot roadside in India, or anywhere of similar temperature.
HERE'S HOW TO MAKE THE BEST CHAI
Grind together five measures of green/white cardamoms, two measures of black pepper, one measure of cloves, and half a measure of cinnamon. Add one dessertspoon of this spice mix to enough water, in a saucepan, for a pot of tea for two. Add half that amount of milk, plus two ( or more ) table/soup spoons of sugar, and a lump of fresh root ginger about the size of your thumb, grated ( the ginger, not the thumb if possible!) Add the tea, preferably black Indian tea, according to the strength you require ( two, three, or four teaspoons/teabags) Bring the lot to the boil and simmer till well stewed. Strain and pour into a suitable vessel for serving. Ideally chai is drunk from small unglazed earthenware cups. These are called "beloveds" in India because they are used once, and touch only your lips.
Enjoy,
Chaiwallah
