Chai isn’t just a drink in India. It’s a pause between stories, a moment of reflection, and in many homes, it’s the first whiff of the morning. Whether it’s the robust aroma wafting from roadside stalls or the slow steeping in kitchen kettles, chai is both comfort and conversation. In this post, we’re bringing you three beloved versions of Indian chai—each with its own soul, spice, and story.
☕ A Little History in Your Teacup
While the British planted the seeds of commercial tea in India, we turned it into magic. Over time, we made chai our own—adding spices, herbs, and milk, and brewing it in homes, trains, offices, and dhabas.
And it’s not just one kind of chai. Every region, every household has its own twist. From the brisk teas of the Nilgiris to the floral Darjeelings and full-bodied Assams, India’s chai culture is both regional and deeply personal.
1. Kattan Chai – The Soul Cleanser
Kattan chai, also known as black tea in southern India, is often brewed without milk but with plenty of aromatic depth. This light, herbal infusion is ideal for those who want the goodness of tea without the heaviness.
Pounded ginger, cinnamon, mint, and honey come together to create a tea that’s soothing, digestive, and invigorating. It’s perfect post-meal or after a long day, and many even swear by it as a natural remedy for cold and congestion.
Serve it with: hot banana chips, roasted peanuts, or just plain—sipped slowly from a steel tumbler or clay kulhad.
2. Masala Chai – The National Obsession
If there’s one flavor synonymous with Indian kitchens, it’s masala chai. It’s an everyday hug in a cup—strong, spicy, sweet, and steamy. Made with a homemade chai masala powder—a mix of dry ginger, cardamom, cloves, cinnamon, and peppercorns—this chai balances intensity with warmth.
In every sip, you’ll taste layers of tradition. This version is a must-have during rainy evenings or when your soul needs a little pick-me-up.
Serve it with: pakoras, samosas, or toast with butter and sugar (a classic combo in many Indian homes).
3. Ginger Cardamom Tea – Classic Comfort
This one’s a simpler cousin of masala chai, but no less satisfying. Just ginger and cardamom are enough to create a bold and aromatic brew, perfect for early mornings or when you’re feeling under the weather.
This is the chai most people fall back on—when guests arrive unexpectedly or when your brain demands a creative recharge. It’s quick, powerful, and endlessly nostalgic.
Serve it with: biscuits, rusk, or warm poha for breakfast.
How to Pack Chai To-Go
Want to carry chai to work or send it in a lunchbox?
- Insulated flasks or mini steel tiffin flasks are your best bet.
- Avoid over-boiling milk if chai is being packed—it may curdle with time.
- Add sugar just before pouring into the flask to avoid it crystallizing.
For a Crowd
Making chai for 10+ people? Here’s a tip:
- Use a large saucepan or tea boiler.
- Stick to 2 tsp tea powder per cup, and scale spices proportionally.
- Boil water with spices first for a deeper infusion, then add milk and sugar last.
Chai has always been more than just a drink—it’s how we connect, how we pause, and how we warm up life’s little moments. Try these three styles and discover your personal favorite. Or better yet, make them all.
Chai 3 Ways
Ingredients
to make kattan chai
to make masala chai
to make ginger cardamom tea
Instructions
Prep Work
-
Pound the ginger
Pound the ginger using a mortar and pestle or the back of a spoon.
-
Prepare chai masala
Grind dry ginger, cardamom, cloves, cinnamon, and peppercorns together.
Kattan Chai
-
Boil the water
Heat water in a saucepan and bring to a boil.
-
Add the ginger
Add the pounded ginger to the boiling water. -
Add the cinnamon
Drop in a piece of cinnamon and let it boil. -
Add tea and mint
Stir in the tea powder and fresh mint leaves. Boil for a minute.
-
Strain and sweeten
Strain the tea and stir in honey or sugar. -
Serve kattan chai
Pour into cups and enjoy hot.
Masala Chai
-
Make masala powder
Blend dry ginger, cardamom, cloves, cinnamon, and peppercorns.
-
Boil water
Pour water into a pan and bring to a boil. -
Add masala powder
Mix in the chai masala and boil for a minute. -
Add tea granules
Stir in the tea granules and boil for 2 minutes. -
Add milk
Pour in milk and boil for another 2-3 minutes.Keep the flame on medium. -
Add sugar
Stir in sugar and mix well.
-
Strain and serve
Strain the tea and pour into cups.
Ginger Cardamom Tea
-
Boil water
Heat water in a pan and bring it to a boil.
-
Add spices
Add pounded ginger and cardamom. Boil for a minute.
-
Add tea powder
Add the tea powder and let it brew for 2 minutes. -
Add milk
Pour in milk and let it boil once.Keep the flame on medium. -
Add sugar
Stir in the sugar and mix everything well.
-
Strain and serve
Strain into a cup and serve hot.
Equipment
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Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 75kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.5g8%
- Cholesterol 5mg2%
- Sodium 30mg2%
- Potassium 110mg4%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.5g2%
- Sugars 8g
- Protein 1.2g3%
- Vitamin C 1.5 mg
- Calcium 45 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.