Masala Chai

Preparation info
  • Serves


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

There are many varieties of chai. The kind we make at Dishoom is the sort of spicy, sweet chai you will find at Bombay’s innumerable tapris (street stalls), normally poured with great dexterity and skill from arm’s length into a small, stout glass.

The powerful concoction of milk, sugar and caffeine is what keeps the city running. Were the tea supply suddenly to dry up, it’s entirely possible that Bombay would simply grind to a halt. (It was rumoured in Bombay in the 1890s th