Long before it reached café menus, masala chai was brewed on railway platforms and in monsoon kitchens — crushed ginger, cracked cardamom, slow milk, strong leaves. Our recipe has not changed in three generations.
We still brew it the slow way: Assam leaves simmered with ginger, cardamom, clove and cinnamon, then drowned in hot milk and pulled between pots until it froths. No syrups, no powders, no shortcuts.
Chai is also how India pauses. The cutting chai at a station stall, the kulhad passed across a table — it is hospitality in a cup, and it is the first thing we offer every guest who walks in.
End your meal the traditional way: one small, strong, milky cup. Sweetened exactly how you like it.