Though everyone has his own favourite, considering the several kinds of teas (both exotic and local) available in the market, masala chai is one that all Indians swear by!
Chai and rains are strangely synonymous; come monsoons and the beverage becomes all the more pleasurable. Nothing compares to watching the rains lash down while you sip on the hot cup of chai by the window side. While, for many, chai is a way of life, most non-tea-drinkers too take to this tempting beverage in the monsoons. The reasons could be aplenty.
Though everyone has his own favourite, considering the several kinds of teas (both exotic and local) available in the market, masala chai is one that all Indians swear by! From celebrities like actor Shah Rukh Khan to a common man, masala chai remains everyone’s all time favourite. And the right accompaniment can only make it more delightful.
While mint and saffron tea (prepared by cooking milk with saffron and adding mint leaves) tastes best with Rajasthani Mathari; the age old masala chai can be served best with samosa or pakodas. “Masala tea is a mix of dry spices and protects you against cold,” says Chef Bhairav Singh of Novotel.
Mayan Dhawan, restaurant manager of Verandah, Trident, however vouches for green tea. “Green tea with a dash of honey is an all time favourite. It is also gaining popularity as a health drink,” he says. “Apart from the regular teas, Earl Grey tea — a smoky tea that owes its sweet flavour to an ingredient called bergamot oil and is best drunk without milk — and Darjeeling
White tea are the popular ones.”
“A chilly toast and masala chai is a brilliant combination,” says Chef Paul Kinny of Intercontinental. While Chintan Suchak, owner of Tosa restaurant, feels that “rajma paan pakoda with Adrak Pudina Chai; and aloo and palak patta pakoda with Dudhapak Chai” go best.
But while peppermint is a natural herb and relatively harmless, there can be instances where it may react with other over the counter or prescription medicines, warns Chef Bhairav. “Consult your physician when beginning a new medication to find out what possible interferences there may be with other foods, or herbal additives,” he suggests.
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