Masala chai: how the spiced tea went global, and how to make it — FT

(Anjli Raval is a senior energy correspondent at Financial Times. This piece first appeared in Financial Times’ June 19 edition.)

  • Legend has it that the origins of masala chai date back thousands of years to when an ancient king in what is now India sought out a medicinal beverage. The drink he created did not include tea, but it was full of spices, rich in antioxidants meant to aid digestion, calm the nerves and enhance circulation. Today, the drink — laden with tea, milk and sugar — is omnipresent in India. Chai accompanies a neighborly gossip or heady political discussion …

Also Read: The funny thing about Indian cuisine: Reshmi Dasgupta

Share with