masala chai

Nick-H · Feb 15th, 2008, 23:24

Oh dear!

I'd hate that!!!

shashank.aggarwal · Feb 16th, 2008, 00:10

Now...Masala Chai as per what is defined in this thread, is very popular in Delhi, specially in winters...it has some Ayurvedic properties..and there are lots for names for it..

kristinm · Feb 16th, 2008, 11:24

It really does the trick when you have that horrible chesty coughy thing everyone seemed to have in Delhi... extra ginger.

xiaojie · Mar 31st, 2008, 03:16

my MIL uses freshly ground cardomom & freshly ground ginger in chai..This way she uses less spices/ tea leaves...but the chai turns out great..!!

global_yatri · Mar 31st, 2008, 03:47

my special chai never came in a tea pot - beer or no beer - anywhere in india haha! best masala chai i've had is on the way from poona to sinhagad... under a small stall like temporary arrangent; and yes, fresh ginger is the kicker... although a lot of people say a little bit of garam masala goes in it too???

vireya · Mar 31st, 2008, 04:22

A friend from Hyderabad tells me that in her city, the best masala chai has some ground almond in it.

Nick-H · Mar 31st, 2008, 11:46

Interesting!

I like the idea of a little subtle almond flavour in the mix, and I suspect it would thicken it too.

vireya · Mar 31st, 2008, 11:49

Actually now that I think about it, maybe she said ground cashew? Anyway, yes, I think it does thicken it as well as enrich the flavour.

snonymous · Mar 31st, 2008, 12:14

First time Ive ever heard of almonds and cashew in tea. Im not sure I would particularly relish that but to each their own.

puchoo · Mar 31st, 2008, 12:15

same here.........i dont think i would like it much !

i have had lassi and milk done this way though...

shashank.aggarwal · Mar 31st, 2008, 12:18

I guess they are part of Kashmiri Kawa..not sure thought...

Almond can still be imagined in regular tea but not Cashew...

xiaojie · Mar 31st, 2008, 12:19

did the vendor really mean almond..??

I wouldn't be surprised if he meant cardomom..but then its not difficlut to get names of spices mixed up esp when translating them into another language.

Nick-H · Mar 31st, 2008, 12:23

Cashew... not such a good idea.

One thing that goes against this theory is that almond is expensive. I cannot imagine street tea vendors buying it to add to tea. Cashew is not cheap either.

I've heard that a secret of the trade is to put some sago in a cloth bag in the boiling milk, which gives just a little extra thickness. But don't tell anyone I told you!

puchoo · Mar 31st, 2008, 12:26

Quote:

Originally Posted by Nick-H

One thing that goes against this theory is that almond is expensive. I cannot imagine street tea vendors buying it to add to tea. Cashew is not cheap either.

totally right.... at 1-2 rs per chai here in Delhi it would be rare!

vireya · Mar 31st, 2008, 12:28

No, she wasn't talking about street tea. She was talking about special-occasion tea, such as at a wedding. And I'd ask her for sure which nut she said, but she is going back to Hyderabad tomorrow morning, so I won't see her for 6 weeks or so.

Feb 15th, 2008, 23:24	#31
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 24,648	Oh dear! I'd hate that!!! __________________ . Just one member of the IndiaMike Mod Team

Feb 16th, 2008, 00:10	#32
shashank.aggarwal Mr. Tagless Join Date: May 2007 Location: ~ Dilli ~ Posts: 4,759	Now...Masala Chai as per what is defined in this thread, is very popular in Delhi, specially in winters...it has some Ayurvedic properties..and there are lots for names for it.. __________________ Travelogue - Around India Random Reviews

Mar 31st, 2008, 12:15	#40
puchoo Maha Guru Member Join Date: Nov 2006 Location: New Delhi & Himachal Pradesh (Shimla) Posts: 2,636	same here.........i dont think i would like it much ! i have had lassi and milk done this way though... __________________ Cheers! Sidharth puchoo.wordpress.com

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Feb 16th, 2008, 11:24	#33
kristinm Member Join Date: Feb 2007 Location: Beautiful Bondi (not Bundi!) Posts: 1,303	It really does the trick when you have that horrible chesty coughy thing everyone seemed to have in Delhi... extra ginger.

Mar 31st, 2008, 03:16	#34
xiaojie Member Join Date: Mar 2008 Location: China Posts: 83	my MIL uses freshly ground cardomom & freshly ground ginger in chai..This way she uses less spices/ tea leaves...but the chai turns out great..!!

Mar 31st, 2008, 03:47	#35
global_yatri fellow traveler Join Date: Aug 2007 Location: west coast Posts: 110	my special chai never came in a tea pot - beer or no beer - anywhere in india haha! best masala chai i've had is on the way from poona to sinhagad... under a small stall like temporary arrangent; and yes, fresh ginger is the kicker... although a lot of people say a little bit of garam masala goes in it too???

Mar 31st, 2008, 04:22	#36
vireya Senior Member Join Date: Jan 2007 Location: Melbourne, Australia Posts: 208	A friend from Hyderabad tells me that in her city, the best masala chai has some ground almond in it.

Mar 31st, 2008, 11:46	#37
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 24,648	Interesting! I like the idea of a little subtle almond flavour in the mix, and I suspect it would thicken it too.

Mar 31st, 2008, 11:49	#38
vireya Senior Member Join Date: Jan 2007 Location: Melbourne, Australia Posts: 208	Actually now that I think about it, maybe she said ground cashew? Anyway, yes, I think it does thicken it as well as enrich the flavour.

Mar 31st, 2008, 12:14	#39
snonymous Maha Guru Member Join Date: Feb 2008 Location: Mumbai Posts: 518	First time Ive ever heard of almonds and cashew in tea. Im not sure I would particularly relish that but to each their own.

Mar 31st, 2008, 12:18	#41
shashank.aggarwal Mr. Tagless Join Date: May 2007 Location: ~ Dilli ~ Posts: 4,759	I guess they are part of Kashmiri Kawa..not sure thought... Almond can still be imagined in regular tea but not Cashew...

Mar 31st, 2008, 12:19	#42
xiaojie Member Join Date: Mar 2008 Location: China Posts: 83	did the vendor really mean almond..?? I wouldn't be surprised if he meant cardomom..but then its not difficlut to get names of spices mixed up esp when translating them into another language.

Mar 31st, 2008, 12:23	#43
Nick-H Loud-mouthed, Noisy Bird Join Date: Oct 2004 Location: Chennai, India Posts: 24,648	Cashew... not such a good idea. One thing that goes against this theory is that almond is expensive. I cannot imagine street tea vendors buying it to add to tea. Cashew is not cheap either. I've heard that a secret of the trade is to put some sago in a cloth bag in the boiling milk, which gives just a little extra thickness. But don't tell anyone I told you!

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Mar 31st, 2008, 12:28	#45
vireya Senior Member Join Date: Jan 2007 Location: Melbourne, Australia Posts: 208	No, she wasn't talking about street tea. She was talking about special-occasion tea, such as at a wedding. And I'd ask her for sure which nut she said, but she is going back to Hyderabad tomorrow morning, so I won't see her for 6 weeks or so.