Such a great article Annada! I loved learning more about chai and the different ways to serve it. I had no idea about Mumbais “cutting”, is there anything else that distinguishes it from regular chai?
Thank you, Bernardette! One difference apart from the size is that cutting chai is boiled, re-boiled in the process of serving it piping hot. So it tends to be super strong compared to the regular chai made in homes.
Oh and one more thing! The way every household has their way of making chai (what point to add milk, what spices to add), the cutting chai vendors too have their unique spice mixes, I am told. Just the sheer variety available is mind blowing but taken for granted by locals.
Yes, bags is totally fine too. I use bags when I'm traveling & don't want to deal with carrying a strainer. BTW, a funny story, my husband made this Indian chai in a rice cooker when we were on road trip of southern California with family visiting from India. My brother-in-law's head was pounding and no amount of dip-dip tea was cutting it. But boiled to death tea restored him :)
Love that T-shirt! That’s my father’s most common refrain whenever he sees people ordering chai tea at fancy coffee shops.
Rather than focusing on recipes, I explore the culture and stories behind the food we eat. As someone lucky enough to be the beneficiary of both Nawabi and Nizami cuisines through my mother's cooking, I have so much to share!
I thought you might enjoy something I wrote—"Sweet Chai O' Mine: A Love Letter to Chai—Before the West Drowned It in Syrup."
Thank you so much for sharing your post with me. Would love to read it. Oh the stories abt & behind the food, they are the MOST interesting. Food sits squarely in the overlapping areas of history, geography, anthropology & sociology. That is what attracts me the most to food & food writing. Excited to read more stories from you.
Too funny! I just failed at making my own chai on the stove the other night… but, I did use “chai tea” bags and added milk from the beginning. Epic fail to say the least! Can’t wait to try your recipe out!
It will most definitely not be the end of the world if you add milk in the beginning. Though Boiling in water extracts the flavor of the tea in the most efficient way. Let me know how your chai turned out. Thank you for posting a comment!
I love the story behind this! You've shifted my perspective about chai (and I can't wait to try your recipe!).
Thank you, Nicki! Would love to know how it turned out.
Such a great article Annada! I loved learning more about chai and the different ways to serve it. I had no idea about Mumbais “cutting”, is there anything else that distinguishes it from regular chai?
Thank you, Bernardette! One difference apart from the size is that cutting chai is boiled, re-boiled in the process of serving it piping hot. So it tends to be super strong compared to the regular chai made in homes.
Ahh that’s interesting. Must be super hot too! Thank you for sharing Annada, I definitely learned something new!
Yes, even in +90 degrees Fahrenheit weather, tea must
be super hot.
That’s wild!
Oh and one more thing! The way every household has their way of making chai (what point to add milk, what spices to add), the cutting chai vendors too have their unique spice mixes, I am told. Just the sheer variety available is mind blowing but taken for granted by locals.
I can imagine! It must be like the different varieties of salsas in Mexico, everywhere you go, everyone adds their own special touch.
an appropriately cathartic, aromatic read and insight into chai <3
(took me a few days, my head and time has been fuzzy since my accident, though I got there!)
I’m definitely going to be trying this! I love chai but I always use the bags. Thanks for sharing!
Yes, bags is totally fine too. I use bags when I'm traveling & don't want to deal with carrying a strainer. BTW, a funny story, my husband made this Indian chai in a rice cooker when we were on road trip of southern California with family visiting from India. My brother-in-law's head was pounding and no amount of dip-dip tea was cutting it. But boiled to death tea restored him :)
Love that T-shirt! That’s my father’s most common refrain whenever he sees people ordering chai tea at fancy coffee shops.
Rather than focusing on recipes, I explore the culture and stories behind the food we eat. As someone lucky enough to be the beneficiary of both Nawabi and Nizami cuisines through my mother's cooking, I have so much to share!
I thought you might enjoy something I wrote—"Sweet Chai O' Mine: A Love Letter to Chai—Before the West Drowned It in Syrup."
https://pixelsandparagraphs.substack.com/p/sweet-chai-o-mine
Thank you so much for sharing your post with me. Would love to read it. Oh the stories abt & behind the food, they are the MOST interesting. Food sits squarely in the overlapping areas of history, geography, anthropology & sociology. That is what attracts me the most to food & food writing. Excited to read more stories from you.
I'm so excited to make this
Garma garam chai ho jai
Aur saath mein pakode!
Yum! I'm so happy to have the recipe for the delicious Chai you've made for me on many occasions!!
Thanks Kim, it’s super easy too!
Too funny! I just failed at making my own chai on the stove the other night… but, I did use “chai tea” bags and added milk from the beginning. Epic fail to say the least! Can’t wait to try your recipe out!
Thk you for the kind words.
Oh you can most definitely use tea bags instead of tea leaves.
Wonderful! Do let us know how it turned out
It will most definitely not be the end of the world if you add milk in the beginning. Though Boiling in water extracts the flavor of the tea in the most efficient way. Let me know how your chai turned out. Thank you for posting a comment!