Chai 3 Ways

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.