Indian Tea
Indian tea is not just steeped. It is boiled, spiced, pulled, strained, sweetened, and argued into the cup by region, train platform, and household.
Featured indian tea
- Masala chai in a small pot - Drink desk - Mumbai - Tea, milk, ginger, cardamom, and sugar boiled until the cup has weight.
- Cutting chai - Drink desk - Mumbai - A half glass with full strength, sweet enough to stand up to the street.
- Fresh ginger chai - Drink desk - Delhi - Crushed ginger bloomed hard before the milk turns the tea round.
- Cardamom chai - Drink desk - Jaipur - Green cardamom cracked just enough to perfume the pot without making it medicinal.
- Assam breakfast tea - Drink desk - Guwahati - A malty black tea strong enough for milk, breakfast, and a second cup.
- Kashmiri kahwa - Drink desk - Srinagar - Green tea with saffron, cardamom, almonds, and a lighter hand than masala chai.
- Nilgiri lemon tea - Drink desk - Ooty - Bright black tea with lemon, no milk, and enough lift for a warm afternoon.
- Kerala spiced milk tea - Drink desk - Kochi - Milk tea with a gentler spice profile, finished smooth rather than fiery.
- Iced masala chai - Drink desk - Bengaluru - Strong chai chilled over ice so the spice stays present after dilution.
- Monsoon black tea - Drink desk - Kolkata - A plain strong cup, sweetened lightly, made for rain against the window.