"Masala chai Masala chai (; literally ""mixed-spice tea"") is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in the Indian subcontinent, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The term ""chai"" ultimately originated from the Mandarin Chinese word for tea 茶 ""chá"". (The English word"
"hot water long enough to extract intense flavour, ideally without releasing the bitter tannins. Because of the large range of possible variations, ""masala chai"" can be considered a class of tea rather than a specific kind. However, all ""masala chai"" has four basic components: milk, sugar, cardamom, and ginger. The western adaption of chai, or chai latte, has a lighter and sweeter taste than the Indian version of a more herbal and spicier milk beverage. The base tea is usually a strong black tea such as Assam, so the spices and sweeteners do not overpower it. Usually, a specific type"
"some prefer unsweetened ""chai"", some sugar enhances the flavour of the spices. Some recipes use up to three tablespoons of sugar in 3½ cups of chai. Sugar is typically added to suit the drinker. The simplest traditional method of preparing ""masala chai"" is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. Indian markets all over the world sell various brands of ""chai masala"", (Hindi चाय मसाला [""chāy masālā""], ""tea spice"") for this purpose, though many households or tea vendors, known in India as ""chai wallahs"", blend their own."
"chai"". Outside of India, whole-fat cow's milk is usually used. Generally, ""masala chai"" is made by mixing one part milk with two to four parts water and heating the liquid to near boiling (or even full boiling). Some people like to use sweetened condensed milk in their ""masala chai"" to double as the sweetener. For those who prefer to drink ""chai"" without milk, the portion is replaced with water. Plain white sugar, Demerara sugar, other brown sugars, palm or coconut sugars, syrup, or honey is used. Jaggery is also used as a sweetener, mostly in rural parts of India. While"
"of Assam is used called ""mamri"". Mamri tea has been cured in a special way that creates granules as opposed to ""leaf"" tea. It is inexpensive and the tea most often used in India. However, a wide variety of teas is used to make ""chai"". Most ""chai"" in India is brewed with strong black tea, but Kashmiri ""chai"" is brewed with gunpowder tea. The traditional ""masala chai"" is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called ""karha"", uses a base of ground ginger and green cardamom pods. Other spices are usually added to this"
"added amounts of milk and sugar. The Indian Tea Association initially disapproved of independent vendors' tendency to add spices and greatly increase the proportions of milk and sugar, thus reducing their usage (and thus purchase) of tea leaves per liquid volume. However, ""masala chai"" in its present form has now firmly established itself as a popular beverage. The recipe or preparation method for masala chai is not fixed, and many families have their own versions of the tea. Most ""chai ""contains caffeine, typically one-third that of coffee (if made with a black tea base). The tea leaves steep in the"
"""tea"", though, comes from the Hokkien Chinese ""tê"".) In English, this spiced tea is commonly referred to as ""masala chai"" or simply ""chai"", though the term refers to tea in general in the original language. Numerous United States coffee houses use the term chai latte or chai tea latte for their version to indicate that the steamed milk, much like a regular caffè latte, is mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene. Tea plants have grown wild in the Assam region since antiquity, but historically, Indians"
"and Sindh in Pakistan. A local version, called ""Jeeravan"", is fondly eaten in the Indian state of Madhya Pradesh, especially in the city of Indore with its Indori Poha. Chaat masala is also sprinkled on fruit, egg toasts and regular salads in India. Some spice brands market an alternate spice mix called Fruit Chaat Masala. The Fruit Chaat Masala tastes less of cumin, coriander, and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on chopped up fruit or fresh vegetables (such as raw white radish in"
"Amul's ""Masala Chaas,"" which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured ""Chaas Gulabi"" and mint-flavoured ""Mint Chaas"". Both have added sugar and differ from flavoured lassi in being more dilute and less expensive. In India, the consumption of Chaas has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An earthen pot is used to prepare Chaas and store it for a few hours before consumption. The use of an earthen pot makes the chaas cool even"
"The solid tea and spice residues are strained off from ""masala chai ""before serving. The method may vary according to taste or local custom; for example, some households may combine all of the ingredients at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa). A common Maharashtrian practice for preparation of one cup of chai is to first combine one half cup of water with"
"""chai masala"". This form of dry mix has certain disadvantages, however; the powdered spices may leave a grainy residue at the bottom of the cup, and it may dissolve poorly in cold water, especially in the presence of dry milk/creamer powders. Many Western supermarkets offer teabags of ""chai"" which contain an assortment of ground ""chai"" spices and require steeping in hot water. Some American supermarkets also carry bottles of ""chai spice"" alongside their dried herbs and other spices. Unlike Indian spice mixtures, the American ones are generally made from powdered spices (cassia tends to be the dominant flavour) and sometimes"
"sugar; this mixture can be added last minute to an already-brewed cup of tea as straining off the solids is not needed. As an alternative to the hot tea format, several types of cold """"chai"""" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or nondairy creamer) mixed in a blender and topped with whipped cream. Many Western commercial preparations use nontraditional ingredients such as vanilla or chocolate, relegating the traditional ""masala ""spices to a relatively minor role. Non-tea-based variants"
"Chaat masala Chaat masala (Hindi चाट मसाला, Bengali চাট মসলা, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (""hing"") and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts, especially in India, Bangladesh and Punjab (Pakistan)"
"is sour (""amla"") and astringent (""kashaya"") in taste (""rasa""), with sweet (""madhura""), bitter (""tikta"") and pungent (""katu"") secondary tastes (""anurasas""). Its qualities (""gunas"") are light (""laghu"") and dry (""ruksha""), the postdigestive effect (""vipaka"") is sweet (""madhura"") and its energy (""virya"") is cooling (""shita""). In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal ""rasayana"" called ""Chyawanprash"". Pratapgarh is one of the largest producers and suppliers of Indian gooseberries. In this region, the fruit is commonly pickled with salt, oil, and spices. The amla fruit is eaten raw or cooked"
"Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian sweets and in ""masala chai"" (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum. It is used by confectionery giant Wrigley; its Eclipse Breeze Exotic Mint packaging indicates the product contains ""cardamom to neutralize the toughest breath odors"". It is also included in aromatic bitters, gin, and herbal teas. In Korea, medicinal cardamom"
"Ayurveda has resulted in a long-standing tradition of herbal teas. Traditional Indian kitchens have long utilised the medicinal benefits offered by various plants and spices such as holy basil (Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint (Pudina), etc., and traditionally, teas made with these plant leaves or spices have been in use for centuries for maladies ranging from the serious to the trifling. Tea is also mixed with these traditional herbs. The taste of chai (sweet and milky) helps disguise the stronger and more bitter flavours of some of the medicinal additives, while other, more pleasant flavours such"
"red chili powder, turmeric, black cloves, etc. Masala Chai is a favorite drink and is consumed in everyday life and at special occasions. Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. Is it apparent that ""the food is simple, robust, and closely linked to the land."" Certain dishes exclusive to Punjab, such as makki di roti and ""sarson da saag"", dal makhani, etc. are a favorite of many. The ""masala"" in a Punjabi dish traditionally consists of onion, garlic, ginger, cumin, garam masala, salt, turmeric,"
"the sour-sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture. Common ingredients may also include fresh curry leaves, and the final"
"ageing process, then infuse it at the boiling point (100 °C or 212 °F), and allow it to steep from 30 seconds to five minutes. Meaning ""spiced tea"", masala chai tea is prepared using black or green tea with milk (in which case it may be called a ""latte""), and may be spiced with ginger. While most tea is prepared using hot water, it is also possible to brew a beverage from tea using room temperature or cooled water. This requires longer steeping time to extract the key components, and produces a different flavor profile. Cold brews use about 1.5"
"original chaat is a mixture of potato pieces, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilli and Saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included Aloo tikkis (garnished with onion, coriander, hot spices and a dash of curd), dahi puri, golgappa, dahi vada and papri chaat. There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow salty noodles); and chaat masala, a spice mix typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander,"
"Masala puri Masala puri, or Masalapuri, is an Indian snack which is especially popular in the southern states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh. A form of chaat, the dish originated in the Indian state of Karnataka and has now become famous in the entire Indian subcontinent. Typically spicy, the dish can also be made sweet based on the requirement. Crushed puris are soaked in hot masala gravy made up of puffed rice, green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, carrot shavings (optional), coriander leaves and"
"the Northern regions of the Indian subcontinent) unless the customer asks for it not to be added. Sometimes black salt with chili powder alone is used. Chaat masala Chaat masala (Hindi चाट मसाला, Bengali চাট মসলা, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (""hing"") and chili powder. The ingredients are combined and served on"
"by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. Popular Indian desserts include Rasogolla, gulab jamun, jalebi, laddu, peda etc. Tea is a staple beverage throughout India, since the country is one of the largest producers of tea in the world. The most popular varieties of tea grown in India include Assam tea, Darjeeling tea and Nilgiri tea. It is prepared by boiling the tea leaves in a"
"has been traced to at least 500 BC, when both raw and refined sugar were used. Along with gur, ""khandsari"" unrefined sugar is India's traditional sweetener, commonly used in traditional recipes for masala chai (spiced Indian tea), eating with roti by mixing with melted ghee, traditional Indian sweets that require sugar such as kheer (Indian rice pudding), gur or khand chawal (sweetened rice) or laddu. Muscovado is often used to sweeten coffee. A significant proportion of India's production of Khandsari (muscovado) is used for the illicit production of desi daru, a distilled alcoholic drink. Khandsari (muscovado) is used in traditional"
"""Masala chai"" to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind, chutney or raita. In the United Kingdom, pakoras are popular as a fast food snack, available in South Asian restaurants. Pakora Pakora (), also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter). Originating from the Indian subcontinent, it is a popular snack across the Indian subcontinent, especially in India, Sri Lanka, Pakistan, Bangladesh and Nepal.. It is easily found in Indian restaurants in western countries and is particularly popular in Scotland. The word ""pakoṛā"" is derived from Sanskrit पक्ववट"
"syrups, sweets, syrups, and soft drinks.""Pandanus water is popular in Northern India and mainly used to flavor the fantastic sweets Indians can prepare from so commonplace ingredients as milk and sugar: rasagola (cottage cheese balls cooked in syrup), Gulab jamun (fried cottage cheese balls served with syrup) and rasmalai (cottage cheese balls in condensed milk); the latter is also sometimes prepared with saffron instead. Another application are the highly aromatic rice dishes the Moghul cuisine is famous for (biriyani, see cardamom). It is important to note that one seldom encounters a genuine kewda ruh, attar or hydrosol in the local"
"an entrepreneur and Kundalini yoga teacher from India. He shared with his Western students an aromatic spiced tea they affectionately named ""Yogi Tea"". In 2010, Yogi Tea was sued by Yogi Bhajan's widow Bibiji Inderjit Kaur Puri, and the State of Oregon. The suits alleged that trusted advisers of the Yogi had forged documents relating to their take-over of the company. The lawsuit was settled on November 6, 2012. Yogi Tea Yogi Tea and Yogi are retail versions of masala chai, a spiced tea beverage traditionally made of black tea and aromatic Indian spices and herbs originating in the Indian"
"Mathri Mathri (, , ""Mathi"") is a Rajasthani snack. It is a kind of flaky biscuit from north-west region of India. It is made from flour, water, and cumin seeds (optional). The creation of this snack was influenced by the need to have preserved food that will stay edible for days and the finished products are often stored in big jars at room temperature. Mathri is served with mango, chilli or lemon pickle along with tea. It is also served at marriages and poojas. ""Masala Mathri"" is a variant of ""Mathri"" with spices added to make it more crispy. It"
"49th among India's most trusted brands according to the Brand Trust Report 2014, a study conducted by Trust Research Advisory, a brand analytics company. Also there had been different kinds of flavors made like 'Chaat Street' ('Bindaas Bhel Style', 'Golgappa Style' and 'Mast Paapri Style') in 2005 and in 2010 there was a competition in making new flavors and the flavor 'Mastana Mango' was selected. In Pakistan Lay’s are available in ‘Masala’, ‘Salted’ (classic), 'French cheese' and ‘Yoghurt & Herb’ flavours, Another form of Lay's quite popular in Pakistan is their Wavy line, which is basically the kirnkle version of"
"a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri. There are common elements among these variants including dahi (yogurt); chopped onions and coriander; Sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder),"
"leaves, known as ""tējapattā"" or ""tejpatta"" (तेजपत्ता) in Hindi, ""tejpat"" (तेजपात) in Nepali, Maithili and Assamese, ""tejpata"" (তেজপাতা) in Bengali, ""vazhanayila"" () in Malayalam, and ""tamalpatra"" (तमालपत्र) in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in ""tsheringma"" herbal tea in Bhutan. It is called ""biryani aaku"" or ""bagharakku"" in Telugu. It is often used in kumbilappam or chakka-ada (ചക്ക അട), an authentic sweet from Kerala, infusing its characteristic flavor to the dumplings. They are often labeled as ""Indian bay leaves,"""
"Mint, cilantro and spices may also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture. ""Papri"" refers to the wafers, and the word ""chaat"" derived from Sanskrit verb ""Caṭ"" means tasting with a fingertip and represents the sound made thereby- it refers to several fast food dishes and snacks. ""Chaat"" is a thick cream in Hindi. The term also refers to a variety of dishes in India. A recipe for papdi (as ""purika"") is mentioned in ""Manasollasa"", a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Papri chaat"
"(namkeen / salty version of Khand Kulcha). Namkeen Chai or Noon / Loon Cha or commonly called Kashmri Chai and some times Sheer (milk ) Cha or sabz chai(Green Tea as the same tea are used for making Khahwa /Green Tea) is sold and seen Gowal Mandi kiosks with Salt for Kashmiri as well as with sugar and pistachios for Non- Kashmris or those who like it with sugar . In the northern Pakistan regions of Chitral and Gilgit-Baltistan, a salty buttered Tibetan style tea is consumed. In Sri Lanka, usually black tea is served with milk and sugar, but"