Indian Spiced Tea - Masala Chai मसाला चाय مصالحہ چاےٴ‎ मसलेदार चिया

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Masala chai (/tʃaɪ/; Hindi: मसाला चाय, literally "mixed-spice tea" Urdu: مصالحہ چاےٴ‎ Nepali: मसलेदार चिया) is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by decoction, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. In many places, there is a misconception that "chai" in itself is made with cardamom, ginger, and the other common spices. However, chai is simply the Hindi word for tea and can be prepared black, with milk, without sugar, etc. In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian چای chay, which originated from the Cantonese Chinese word for tea 茶 chá. (The English word 'tea', on the otherhand, comes from the Chiew Chow dialect of Chinese "teeh".) Despite this, in many Western languages this spiced tea is commonly referred to as simply chai, which can lead to conflation. For this reason, although a tautology (literally "tea tea"), the term chai tea is sometimes used to indicate spiced milk tea as distinct from other types of tea.
Numerous United States coffee houses use the term chai latte or chai tea latte for their version to indicate that the steamed milk of a normal latte is flavoured with a spiced tea concentrate instead of with espresso. By 1994 the term had become commonplace in the USA. The beverage is locally known as Chai karak in the Middle East. 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. The solid tea and spice residues are strained off from masala chai before serving. The method may vary according to taste or local custom: example, some households may combine all of the ingredients together at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer amount of 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 one half cup of milk in a pot over heat. Sugar may be added at this point or after. Ginger is then grated into the mixture followed by adding a "tea masala". Although the ingredients may vary from region to region, "tea masala" typically consists of cardamom powder, cinnamon powder, ground cloves, ginger powder, and pepper powder. The mixture is brought to a boil and 1 teaspoon of loose black tea is added. The chai is immediately taken off the heat, covered, and allowed to sit for approximately 10 minutes to allow the black tea to infuse into the chai. The chai is then strained and served. There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. Most chai contains caffeine typically 1/3 that of coffee (if made with a black tea base). The tea leaves steep in the 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. 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 base or karha. For example, most masala chai found on the street, in restaurants or in homes incorporates one or more of the following along with ginger and cardamom, namely: cinnamon, star anise and/or fennel seeds, peppercorn, nutmeg and cloves. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common. Traditionally, cardamom is a dominant note, supplemented by other spices such as cloves, ginger, or black pepper; the latter two add a heat to the flavour and the medicinal aspect of the drink.In Bhopal, typically, a pinch of salt is added.

Indian Spiced Tea - Masala Chai मसाला चाय مصالحہ چاےٴ‎ मसलेदार चिया beef curry recipe
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