Chai Aur Gupshup
Posted by Gauri Satpute on August 21st, 2018
Any Indian at any given time of the day can have Chai , of coarse the English have left this with us which I can’t blame them for. If not for Chai the Indian kitchens will be incomplete.
A perfect Sunday morning is like chai, that too the famous Masala Chai, newspaper and guphup.
Tea drinking in India has developed in innumerable ways over the years; though it never got the treatment of the majestic Japanese style of tea, it always had a certain old-world charm of its own. Initially thought of, as a drink only for the Royals, tea is now available in modest tea stalls dotting every second street to railway platforms to the boardrooms of corporate India, becoming the staple drink of the common man. Today, there’s hardly an Indian home that doesn’t welcome its guests with a steaming cup of tea.
Going around any local Indian roads , platforms, airports, office canteens or Apna Ghar Masala Chai is readily available , I am not getting to the statistics of it but I am quite sure its consumption is no less than drinking “PAANI”.
Masala Chai, Cutting Chai or whatever we might want to call it it’s a conversation starter the best way to socialise. Every major city of India I am sure has those statement restaurants where Masala Chai is famous it obviously has its own old school charm which goes without saying.
Too much talking about the Masala Chai : Let’s see how one could concoct a perfect Masala Chai-The authentic Indian masala chai includes 5 essential spices i.e. green cardamom, cinnamon, clove, black peppercorn, and ginger. You can also prepare your masala chai in a number of variations by adding other spices like coriander seeds, fennel seeds, star anise, etc. Masala Chai or Spicy Recipe.
Grind together cardamom, cinnamon stick, peppercorns, cloves, and fennel seeds with mortar and pestle and keep aside.
Add water to a small saucepan, transfer the crushed spices or use the chai tea spice mix and ginger. Reduce heat to low and simmer gently, stirring occasionally, 5 minutes to infuse flavours.
Add the milk and tea leaves. Continue to simmer for 1-2 minutes.
Remove from the heat. Cover and let steep for 2 minutes.
Add honey or sugar to taste. Strain the tea into a warmed teapot or directly into teacups.
Also the most inexpensive drink that one can think about there is no person who can’t afford a chai. So we have the local vendors for cutting chai, we now also have a lot of Tea eatries opening up and I know of people who are Tea enthusiasts in our own county we have such great variety of Teas that one can’t stop from tasting .
The author is a tea lover & loves sharing her favourite tea time experience. From Black Tea, Assam tea to Darjeeling tea, she knows the art of making it depending on mood & sets in.
About the AuthorGauri Satpute
Joined: February 15th, 2018
Articles Posted: 139
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