Comments on: How to: Be your own chai wallah http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/ travel culture worldwide Wed, 08 Feb 2012 10:14:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Adena http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-55832 Adena Fri, 10 Sep 2010 18:20:46 +0000 http://matadorlife.com/?p=2539#comment-55832 YUM. My friend Robynne just brought some back from Nepal. YUM. My friend Robynne just brought some back from Nepal.

]]> By: Jo http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-55669 Jo Mon, 09 Aug 2010 15:54:16 +0000 http://matadorlife.com/?p=2539#comment-55669 I lived in India for a while and found that the best chai had loads of fresh ginger slices and cardamom (you'll get much more flavour out of these if you de-pod and lightly crush the seeds). I would NOT recommend using the ground pre-mixes. The flavour is not the same and you'll won't have an opportunity to adjust the spices to perfect your own recipe! (At least half the fun!) My recipe uses about an inch of water in the bottom of a pot, with the spices and a loose-leaf black tea in from the getgo. I bring it to a boil for about 10 minutes before adding exponentially more milk and bringing to a light boil for a second time. This is a 'cooked tea' and you'll find you get the strength of tea necessary for when you're using a greater proportion of milk (probably closer to 75/25 milk to water ratio). At the end, you add sugar to taste (LOTS if you're going for an authentic flavour). Traditionally, buffalo milk is used, which I find far creamier than the cows milk we use in North America. I opt for higher fat content, but you can use whatever suits your taste. Hope you enjoy! I lived in India for a while and found that the best chai had loads of fresh ginger slices and cardamom (you’ll get much more flavour out of these if you de-pod and lightly crush the seeds).

I would NOT recommend using the ground pre-mixes. The flavour is not the same and you’ll won’t have an opportunity to adjust the spices to perfect your own recipe! (At least half the fun!)

My recipe uses about an inch of water in the bottom of a pot, with the spices and a loose-leaf black tea in from the getgo. I bring it to a boil for about 10 minutes before adding exponentially more milk and bringing to a light boil for a second time. This is a ‘cooked tea’ and you’ll find you get the strength of tea necessary for when you’re using a greater proportion of milk (probably closer to 75/25 milk to water ratio). At the end, you add sugar to taste (LOTS if you’re going for an authentic flavour). Traditionally, buffalo milk is used, which I find far creamier than the cows milk we use in North America. I opt for higher fat content, but you can use whatever suits your taste.

Hope you enjoy!

]]> By: Radhika http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-55306 Radhika Fri, 18 Jun 2010 01:18:48 +0000 http://matadorlife.com/?p=2539#comment-55306 Ah, chai. Every Indian I know could argue for hours about the way chai should be made, the best chai that one can get within a reasonable distance, the spices used...but of course, my recipe is the best (just kidding). Ah, chai. Every Indian I know could argue for hours about the way chai should be made, the best chai that one can get within a reasonable distance, the spices used…but of course, my recipe is the best (just kidding).

]]> By: Shreya http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53816 Shreya Thu, 04 Feb 2010 15:49:26 +0000 http://matadorlife.com/?p=2539#comment-53816 I often make some green chai with honey for my mom. I also chop up ginger and put it into my masala chai for a bad throat or a cold. It's such a comfort drink, great article, thanks! I often make some green chai with honey for my mom. I also chop up ginger and put it into my masala chai for a bad throat or a cold. It’s such a comfort drink, great article, thanks!

]]> By: Chetan Laddha http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53713 Chetan Laddha Sun, 24 Jan 2010 09:37:18 +0000 http://matadorlife.com/?p=2539#comment-53713 Hi, I being a NRI, i wated an indian taste to my tea. A google of store for tea masala made me land on http://spicesonline.info They have not listed it on their website. I emailed them and they parcelled me the package with the tea masala. If u need a great tasting tea, you can go here. Cheers to ur morning tea. Chetan Hi,

I being a NRI, i wated an indian taste to my tea. A google of store for tea masala made me land on http://spicesonline.info

They have not listed it on their website. I emailed them and they parcelled me the package with the tea masala.

If u need a great tasting tea, you can go here.

Cheers to ur morning tea.

Chetan

]]> By: Susanna http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53467 Susanna Wed, 16 Dec 2009 16:14:48 +0000 http://matadorlife.com/?p=2539#comment-53467 Well, didn't the Scots invent haggis? So to each his/her own. :) Well, didn’t the Scots invent haggis? So to each his/her own. :)

]]> By: Michelle http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53466 Michelle Wed, 16 Dec 2009 04:26:42 +0000 http://matadorlife.com/?p=2539#comment-53466 Update: I just tried this out. Delicious. But my Scottish father is making puking noises. :) Update: I just tried this out. Delicious. But my Scottish father is making puking noises. :)

]]> By: Marie http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53236 Marie Thu, 19 Nov 2009 05:53:40 +0000 http://matadorlife.com/?p=2539#comment-53236 My most favourite drink in the world! If you happen to buy pre-ground chai masala and the spices turn out to be a bit flat (ie. old and losing their flavour) to can revive them to an extent by pan roasting them in a dry pan for a couple of minutes before using them. But after they are too old, forget it! If you find an Indian shop and they sell packets of chai masala, just have a go at asking if they have any in smaller amounts or "loose". They often keep some in a container behind the till/ counter in our shops in NZ and also in England. This theoretically is turned over a bit quicker than the packets so, in my experience, is usually fresher. Here's my take http://www.threespoons.co.nz/2009/09/desperately-seeking-spices.html My most favourite drink in the world! If you happen to buy pre-ground chai masala and the spices turn out to be a bit flat (ie. old and losing their flavour) to can revive them to an extent by pan roasting them in a dry pan for a couple of minutes before using them. But after they are too old, forget it! If you find an Indian shop and they sell packets of chai masala, just have a go at asking if they have any in smaller amounts or “loose”. They often keep some in a container behind the till/ counter in our shops in NZ and also in England. This theoretically is turned over a bit quicker than the packets so, in my experience, is usually fresher.
Here’s my take http://www.threespoons.co.nz/2009/09/desperately-seeking-spices.html

]]> By: Susanna http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53119 Susanna Wed, 18 Nov 2009 16:44:48 +0000 http://matadorlife.com/?p=2539#comment-53119 Lebu cha sounds like it would also be an excellent aid to fighting the cough/sore throat that is going around here now! Lebu cha sounds like it would also be an excellent aid to fighting the cough/sore throat that is going around here now!

]]> By: Reeti http://matadornetwork.com/life/how-to-be-your-own-chai-wallah/#comment-53118 Reeti Wed, 18 Nov 2009 04:47:27 +0000 http://matadorlife.com/?p=2539#comment-53118 Lebu Cha (Bengali) , Nimbu Chai ( Hindi) or lemon tea is the easiest to make if you don't have access to masala. I use rocksalt (or just plain salt), a lot of lemon, a little ginger and a dash of sugar. It's my comfort drink. A really really great article :) Lebu Cha (Bengali) , Nimbu Chai ( Hindi) or lemon tea is the easiest to make if you don’t have access to masala. I use rocksalt (or just plain salt), a lot of lemon, a little ginger and a dash of sugar. It’s my comfort drink.

A really really great article :)

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