A tea spiced with Indian flavors, and desired greatly on cold mornings. The most common spices used are cardamom, clove, black pepper, cinnamon, ginger and nutmeg.
Grated ginger is added to the tea pot while the tea is brewing. This is also considered the elixir for colds because of ginger’s reputation for clearing sinuses.
It’s sweet from the cardamom and is a refreshing choice of chai. Cinnamon can also be added grated or powdered.
Made famous in Mumbai or Bombay, the Cutting Chai is called so because the flavor of the tea is said to be so strong that it is only served by the half-glass.
The signature flavor of Kashmiri Kahwa is derived from saffron strands, which are included in the blend.
Also, known as ‘Ghava’ or ‘Kattan Chaya’, this is a form of black tea which finds its roots in South India.
Known more for its health benefits, Tulsi Chai uses one of India’s most sacred herbs – the holy basil.