By Bornika Das
October 13, 2023
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Chai, the soul-warming beverage, is not just a drink in India; it's an enduring cultural icon that has woven itself into the very fabric of daily existence. It's the first sip of comfort in the morning, a soothing embrace during afternoon breaks, and a catalyst for heartfelt conversations in the evenings. From the enchanting streets of Mumbai to the serene gardens of Kashmir, the variations of chai are as diverse as the country itself. Tap to know
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Masala chai is the quintessential Indian chai, a blend of black tea infused with aromatic spices. Typically, the spice mix includes cardamom, cinnamon, ginger, cloves, and black pepper.
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Adrak chai, or ginger tea, is a popular variation of masala chai, where the dominant flavor is ginger. Freshly grated ginger is boiled with tea leaves, milk, and sugar to create a brew that has a delightful spicy kick.
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The green cardamom pods are crushed and simmered with tea leaves, milk, and sugar, resulting in a soothing, aromatic tea with a hint of citrusy spice.
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Hailing from the picturesque region of Kashmir, Kahwa is a green tea infused with saffron, cardamom, cinnamon, and almonds.
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Tulsi chai combines black tea with fresh or dried tulsi leaves, offering a calming and refreshing brew.
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Kadak chai translates to "strong tea," and it lives up to its name. This chai is brewed with an extra dose of tea leaves, simmered to perfection with milk and sugar.
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Born in the Irani cafes of Mumbai, Irani chai is a blend of strong black tea with milk and a touch of cardamom. It's often paired with Osmania biscuits or bun maska.
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The molasses-like sweetness of jaggery combines beautifully with black tea and milk, offering a comforting and guilt-free indulgence.
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Rose chai is a fragrant infusion that combines the soothing qualities of rose petals with black tea, milk, and sugar.
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In the scorching Indian summers, iced chai provides sweet relief. It's brewed like traditional chai but cooled and served over ice.
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Also known as Po Cha, this Tibetan tea is a salted tea made by boiling tea with baking soda and salt and then a big cube of butter is added to it.
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