Masala Chai - Born in Indian Train Stations

There are some flavors you never forget.

For me, masala chai is not just a drink. It is the sound of a kettle whistling on the stove. The aroma of crushed cardamom in the air. The rhythm of conversation that always seemed to gather around a cup.

Before it became a menu item in cafés around the world, chai was simply part of daily life in India. And its story is far more layered than most people realize.

How Chai Took Root in India

In the late 19th and early 20th centuries, the colonial British empire had expanded tea cultivation across India, especially in Assam and Darjeeling. Initially, the tea industry was set up to satiate the demand for the beverage among the British populace back home and in India. But soon they turned to the native Indians - a hitherto huge untapped market. 

To encourage consumption, tea vendors—chai-wallahs—were placed at railway stations across the country. The railways were bustling arteries of trade and travel, and tea was positioned as an affordable refreshment for the masses.

Yet plain black tea did not satisfy the Indian palate.

So the vendors adapted.

They added milk. They added sugar. And then, true to the culinary spirit of India, they added spices—ginger, cardamom, cinnamon, clove, lemongrass. Each region adjusted the blend to match the regional taste preferences. 

What began as an economic initiative transformed into something deeply cultural. Masala chai was born not in a boardroom, but on a train station platform—reshaped by the people themselves.

Growing up with Chai 

I grew up in India surrounded by tea. Chai was not ceremonial; it was constant. It marked the beginning of the day and the pause in the afternoon. Guests were welcomed with it before conversation even began.

There was always a pot simmering somewhere.

What I remember most is the fragrance. Fresh ginger crushed with a mortar and pestle. Cardamom pods broken open. Milk rising in the pan if you looked away for even a moment.

Each household had its own version. Some preferred more ginger for warmth. Others leaned into sweetness. But the structure remained: strong black tea, milk, fresh ginger, spices and a lot of boiling! 

When I think about masala chai today, I do not think of colonial history first. I think of kitchens, family, and community.

BREWING WITH INTENTION

Traditional masala chai is simmered, and not just steeped. The spices must release their oils. The tea must deepen. The milk must integrate fully.

A simple method to make 2 cups.

1. Bring 1 cup water to a boil with fresh ginger and freshly crushed or ground cinnamon, cardamon and pepper. Allow some time (a minute for so) for the spices to infuse properly.
   

2. Add 1 cup of milk and 2.5 tsp sugar.

3. Bring the mixture to boil.
   
   

4. Add 2 tsp strong black tea preferably CTC grade. 

5. Simmer for 2-3 minutes until the tea takes the "chai" color.
    

6. Strain and serve immediately.

The key is a dedicated focus!

Carrying the story forward 

Today, when we prepare masala chai, we are not just blending spices into tea. We are honoring a story—of railway vendors who adapted boldly, of families who made it their own, and of generations who found comfort in a shared cup.

For me, every batch carries that memory.

Masala chai is warmth. It is resilience. 

And in every cup, that history continues to simmer.  

We are honored to share our freshly made chai with you which has transcended history and geography. We think you will love it!