Life style
Chai is tea, tea is Chai: India’s favorite hot drink
Indians took the tea the British were marketing to them, added spices, milk and sugar, and transformed it forever.
Chai can be enjoyed alone, but it excels in company
By Nupur Roopa
I remember jumping up to sit on the kitchen counter one afternoon. My five-year-old self wants to watch my mother making chai. She pushes me away from the gas stove but I am indignant and refuse to hop down, although I do move away a bit.The water bubbles. She adds sugar, then takes a flat steel grater, balances it on the edge of the pot and grates in adrak (ginger).
“Why do we add this?” I ask, watching the shreds fall into the bubbling water.
“Child, I have to hurry I don’t have time for your questions,” she says. I sulk but I know that, being a doctor, she has to get to the hospital on time. I will ask grandma, I tell myself.
The ginger threads dance in the water. Then she adds the tea leaves, turning the contents of the pot brown. Stirring, she adds milk and lets it simmer over a low flame, still stirring. After a few minutes, she removes it from the heat and covers it. I hop down to watch the next step. She strains it in cups, puts them on a tray, and carries it to the dining table.
I run out. I have no interest in tasting it but am proud, boasting to my friends: “I know how to make chai.” By the end of the day, I have memorized the process forever.I don’t want to ask to taste it because I know if I do, she will dilute it with more milk. “Children should not drink tea,” she would say. I hated that pale milky liquid.
The first time I tasted real chai, I was in grade three. I had scored good marks on a maths test and ran home that August afternoon to share the news with my mother and grandparents as they were having their chai. Basking in the appreciation and pats on my back, I asked if I could have chai. Mother refused, but grandfather smiled and poured some into a cup. I took it and breathed the aroma in deeply. I took one sip, then the second. The creamy, rich beverage warmed my heart and spirit and at that precise moment, I became a chai lover.
I yearned to make chai but wasn’t allowed. “What if you spill the boiling water and get burned,” my grandmother would fret. Finally, when I was in grade five, she reluctantly allowed me to make it under her supervision and soon I was making it alone.
I felt so accomplished, measuring water, grating ginger, and scooping sugar and tea leaves to add to the boiling water. Watching the tea leaves spinning with the ginger. Then adding the milk and watching it lighten the chai and simmer, steeping the flavours. “A good cup of chai needs a slow fire,” I was told, something I follow to this day.
Fast forward a few years, and I am on my way home on a bitterly cold January evening in Indore. The sun is on leave and the wind drills into my bones. I enter a silent, cold apartment – my mother isn’t back from the hospital yet and my grandmother has moved to live with my uncle since my grandfather passed away.
I need chai. Soon, I’m sitting with a hot, steaming cup, sipping it slowly. I close my eyes, savouring the sweet milk, sharp ginger and cinnamon. By then, I was experimenting with spices and adding what felt right at the moment – cinnamon, fennel, green cardamom and more. I would add lemongrass, holy basil and peppercorns if I had a cold or sore throat.
Chai is tea, tea is chai
Chai in India is a drink for no reason and for every reason, morning, afternoon, evening and night. It lifts your spirits while studying for the maths paper or learning chemistry formulas. It spices college gossip and fans rumours. A welcoming or parting drink, to convince friends and family to stay longer to share more stories.
It brings everyone together. It is served in homes, board meetings, college canteens, cafes and at weddings. “Chalo chai ho jaye,” (Let’s have tea) is heard every day.
Tea is chai in India. When, where, and how the first cup of chai was brewed is still up for debate, it is our elders who gives us an idea about the evolution of this delicious, addictive beverage.
Prerna Kumar, founder of ChaiVeda and purveyor of medicinal blends, says: “The early reference to tea is found in the Buddhist texts where the monks drank some kind of tea while fasting and meditating.
“They made tea from foraged tea leaves and perhaps added certain flowers to the decoction to help them feel calmer.”
But how did tea become chai and give birth to chaiwallahs (chai sellers) and chai drinkers?
I remember sitting with my grandfather and a history book in grade 10. He could make history dance in front of your eyes but I wasn’t enthusiastic about that day’s lesson. It wasn’t about kings or queens or battles, but the dull history of the everyday drink. How interesting could it be?
Grandfather pushes the book away and tells me to just listen.
“Tea,” he began, “comes from China.”
With that, he launched a history
lesson replete with scenes of Britishers drinking tea, tea traders at seaports and expansive green tea plantations in Assam.

India is the largest consumer of tea in the world, the second-largest producer and the fourth-largest exporter – about 80 percent of its production is for domestic consumption
The English were introduced to tea when the Dutch East India Company began to import it into Europe in the 17th century, and its popularity gradually grew. By the 18th century, the English East India Company was importing enough tea from China that it was considered one of the company’s main assets. But there was worry over China refusing to renew the English trade
monopoly and a search for alternatives began.
English botanist Sir Joseph Banks suggested that the English in Assam grow tea there in 1778 after it was discovered that the Singpho tribe in Assam and Arunachal Pradesh drank a wild tea plant. But there was little interest until China broke the monopoly in 1833; two years later, tea growing in Assam began, food historian Mohsina Mukadam from Mumbai elaborates.
The Assam Tea Company was formed in 1839 and started marketing in Europe. Tea wasn’t a widely known beverage in India and it wasn’t until the start of the Great Depression in 1929 that the company looked at the Indian market to move its perishable stock, Mukadam added.
They started mandatory tea breaks in factories; tea-making demonstrations in markets and in homes where women could watch from the purdah (a screened enclosure); film screenings in villages to dole out free tea samples. Free tea on the purchase of saris. Tea sold at railway stations. But tea still wasn’t becoming as popular as hoped.
“The British were overconfident about changing our food habits,” grandfather smiled. Indians were wary of this new beverage. “We took it, added spices, milk, and sugar, transforming tea-making forever.”
Now I’m completely fascinated with the tea lesson.
Author and chef Sadaf Hussain, a lover of food history and stories, tells me later: “Britishers gave us the habit of tea but … we Indianised the recipe to suit our taste.
“We were used to drinking ‘kadha’ [herbal decoctions] for ages and we innovated tea into something similar by using spices, milk, and sugar. The addition of milk was … to increase the quantity as tea leaves were expensive and, India being an agricultural country, milk was easily available.”
Today, India is the largest consumer of tea in the world, the second-largest producer and the fourth-largest exporter. According to Tea Board India, the country produced 1.34 million tonnes of tea in 2021, about 80 percent of it for domestic consumption.
Masala chai
Basic masala chai is tea boiled in a mixture of milk, water, sugar, and any or all spices, like cardamom, cinnamon, clove, ginger or black pepper.
Every family has a special chai recipe. “Some like a mild version, others enjoy it strong,” chai-making is personal, Sadaf says. Some like ginger or cardamom, or both or neither, he explains.”There are around 20,000 ingredients that have been added to tea around the world,” shares Prerna. “It is mind-boggling … Anything that can be added to food can be added to tea.”
Masala chai can include herbs, spices and flowers – black pepper, cardamom, cinnamon, cloves, fennel, ginger, holy basil, liquorice, nutmeg, rose petals and more. The best chai is inspired by the masala dabba (box of spices), a quintessential presence in Indian kitchens. Ginger and black pepper are good for digestion and warming. Cloves, with their antiseptic properties, are good for sore throats and cardamom can elevate your mood.
I will never forget my Mumbai neighbour Sumathy Aunty’s masala chai. A new bride, I had reached Mumbai early that morning and was taking my stuff upstairs when the apartment next door opened and a lady draped in a sari dashed out, smiling over her shoulder in the way people in Mumbai do when they need to get somewhere.
I was new to Mumbai and wasn’t aware of what a feat it was to catch the trains crisscrossing the city. Every second counted and could delay you. That evening around seven, Sumathy Aunty knocked and asked me over for tea. What blossomed thereafter was a unique friendship between me, recently married and in my early twenties, and Sumathy Aunty, who was in her late fifties.
We would sip chai with farsan or chivda (fried lentil and flat rice spiced snacks) and sometimes, on rainy days, I would make mangodis (spiced lentil fritters), a speciality of central India, where I’m from. We exchanged recipes and cooking tips from our home states and she shared life skills to survive in Mumbai, a city that, for a small-town girl like me, was quite stressful.
Her chai was a caramel brew that always made me crave more. It had ginger, fennel seeds, cardamom and lemongrass, but there was more to it. When asked how she got it to taste this way, she attributed it to a mantra she chanted.
No two chais are the same, even the process and the mindset of the person making chai play a huge role, according to Prerna. “My husband is able to discern a difference if I am unhappy with him for some reason while making tea,” she laughs.
‘If you’re Indian, you must like tea’
South India has been a coffee stronghold for many years but things are starting to change as the humble chai made its way into people’s hearts and chai shops serving a variety ranging from ginger to masala and lemon hold pride of place along with “Kumbakonam coffee” houses, writer Chandrika R Krishnan shares.Every day is Chai Day. May 21 was declared International Tea Day in 2019 by the United Nations, but every day is Chai Day in India.
– Al Jazeera
Life style
River of Life in Peril: Shantha Jayaweera’s Four-Decade Vigil in Boralugoda
In the quiet, rain-washed village of Boralugoda, where narrow streams slip silently through thick green undergrowth and the air carries the scent of wet earth, a remarkable story of science, persistence, and quiet resistance has been unfolding for decades.
At its centre is Research Scientist and artist Shantha Jayaweera—a man who has spent nearly 40 years studying, documenting, and defending one of the richest freshwater ecosystems in the island. His life’s work is not just about fish, but about a fragile world that exists beneath the surface of flowing water—often unseen, frequently misunderstood, and increasingly under threat.
“Sri Lanka holds a very special place in global freshwater biodiversity,” Jayaweera says, reflecting on decades of fieldwork. “But even within the island, there are pockets that are extraordinarily rich. Boralugoda is one of them.”
A Global Context, A Local Wonder
Sri Lanka is part of the Oriental region—one of the most biologically diverse freshwater zones in the world. Within the island, the lowland wet zone stands out as the most species-rich area, nurtured by year-round rainfall and dense vegetation.
But Boralugoda, located within this wet zone, is exceptional even by those standards.
“Out of about 94 true freshwater fish species recorded in the country, around 84 are found in the lowland wet zone,” Jayaweera explains. “What is remarkable is that Boralugoda alone supports 53 species. That is the highest number recorded in any inland location.”
He pauses before adding a sobering detail.
“Of those 53 species, 26 are endemic. And 23 are threatened—ranging from vulnerable to critically endangered. That’s a very serious signal.”
- Boralugoda Ella
The Secret of the Maguru
Flowing through this biodiversity hotspot is the Maguru River—a relatively small river with an outsized ecological role. Originating in the rainforest-covered Morapitiya area, it carries with it the ecological signature of its pristine beginnings.
“What makes the Maguru unique is its clarity,” Jayaweera says. “Most rivers turn brown as they carry sediment downstream. But this river remains clear, which allows sunlight to penetrate and sustain aquatic life.”
The river’s structure adds another layer of ecological complexity.
“It starts with fast-flowing, rocky sections and then gradually shifts to sandy, slow-moving areas,” he explains. “Different species are adapted to each of these habitats. Some are highly specialised and cannot survive outside the rocky zones.”
This diversity of microhabitats is one of the key reasons for the area’s richness.
“Fish like certain gobies and barbs are restricted to fast-flowing rocky areas,” he notes. “If those habitats are disturbed, the species simply disappear.”
Streams That Sustain Life
Beyond the main river, Boralugoda is crisscrossed by an intricate network of streams—fed by rainfall, forest cover, and underground springs.
“This area has one of the highest stream densities in the Western Province,” Jayaweera says. “These streams act as nurseries, refuges, and migration pathways for many species.”
The surrounding landscape further enhances this ecological mosaic.
“You have a mix of rainforest patches, home gardens, tea estates, and cultivated lands,” he explains. “Each of these contributes in some way to the overall habitat diversity.”
However, this delicate balance is increasingly being pushed to its limits.
Sand Mining: A River Reshaped
One of the most destructive forces to hit the Maguru River has been large-scale sand mining, particularly since the early 2000s.
“The riverbed has been completely altered,” Jayaweera says, his tone turning grave. “We’ve lost aquatic plants, native riverbank trees, and entire habitats.”
The ecological consequences have been severe.
“The endangered Red Neck Goby has become locally extinct,” he reveals. “And the Ocellated Pipefish has not been recorded for years, largely due to the loss of specific aquatic plants it depends on.”
The physical damage to the river is equally alarming.
“Sand mining has deepened the river unnaturally,” he explains. “This leads to bank erosion, collapse, and long-term instability. It changes the entire character of the river.”
Although recent policy changes have halted new permits, the damage done over decades cannot be easily reversed.
- Marbled spiny eel
- Red tailed goby – endangered
Tea Expansion and Vanishing Buffers
Another major pressure comes from agricultural expansion—particularly the spread of lowland tea cultivation.
“Since the 1990s, we’ve seen a steady conversion of home gardens and even forest patches into tea plantations,” Jayaweera says. “In some cases, even rubber lands have been cleared.”
This transformation has not only reduced biodiversity on land but has also affected water systems.
“Riverbank vegetation is often cleared to make way for cultivation,” he explains. “But these trees are critical—they stabilise banks, filter runoff, and provide shade.”
What is particularly troubling is the disregard for existing environmental regulations.
“There are clear laws requiring buffer zones along rivers and streams,” he says. “But many local authorities are either unaware or do not enforce them. As a result, these protective areas are disappearing.”
A Life Dedicated to Observation and Action
For Jayaweera, these changes are not abstract trends—they are deeply personal.
“I’ve been observing this ecosystem for nearly four decades,” he says. “I’ve seen species decline, habitats shrink, and patterns change.”
But his work has never been limited to observation alone.
Through the Organisation for Aquatic Resources Management (OARM), he has led numerous conservation and restoration efforts.
“We’ve worked on replanting rainforest species in degraded areas, restoring stream banks, and raising awareness among local communities,” he explains. “In some places, we’ve seen encouraging signs of recovery.”
His approach combines science with grassroots engagement.
“Conservation cannot happen in isolation,” he says. “You need the community to be involved.”
Where Science Meets Art
What sets Jayaweera apart is his ability to translate science into art.
As an accomplished artist, he uses illustrations and visual storytelling to bring freshwater ecosystems to life.
“Art can reach people in ways that science sometimes cannot,” he says. “It creates an emotional connection.”
His paintings often depict the intricate beauty of fish species, aquatic plants, and flowing streams—capturing not just their form, but their essence.
“When people see what is at stake, they are more likely to care,” he adds.
A Community at a Crossroads
Despite decades of work, challenges remain at the community level.
“Some people still treat rivers as dumping grounds,” Jayaweera says with frustration. “Plastic and waste continue to find their way into these waters.”
Yet, there are also signs of hope.
“A group of committed individuals regularly organise clean-up campaigns,” he notes. “They collect waste and display it publicly to raise awareness. It’s a simple but powerful act.”
These grassroots efforts, he believes, are crucial.
“Real change begins at the local level,” he says.
A Fragile Future
For Jayaweera, Boralugoda is more than just a field site—it is a symbol of what is at stake.
“If we lose ecosystems like this, we lose something irreplaceable,” he warns. “These species are found nowhere else in the world.”
His message is both urgent and measured.
“We need stronger enforcement of environmental laws, better awareness, and a genuine commitment to conservation,” he says.
“Otherwise, the damage will become irreversible.”
As the clear waters of the Maguru River continue to flow through Boralugoda—past rocks, roots, and remnants of a once-pristine landscape—they carry with them a quiet story of resilience.
And alongside that flow stands Shantha Jayaweera—scientist, artist, and guardian of a hidden world—still watching, still working, and still hoping that it is not too late.
By Ifham Nizam
Pictures by Shantha Jayaweera
Life style
Cheers to one year! Cinnamon Myst still casting its spell
Perched in the heart of Sri Lanka’s hill capital, Kandy Myst by Cinnamon recently marked its first anniversary, celebrating a year of redefining modern hospitality in the historic City of Kandy. Since opening its doors on February 12, 2025, the hotel has quickly established itself as a vibrant lifestyle destination that blend contemporary comfort with the cultural charm of the region.
This property was designed to bring a fresh energy to the city’s hospitality scene with 215 modern rooms, the largest room inventory in Kandy. The hotel caters to both leisure and business travellers seeking comfort, convenience and stylish surrounding close to the city’s key attraction.
Within the first year, the hotel has achieved notable milestones, including become the first hotel in Kandy to receive Leed Gold Certificate reflecting its commitment to sustainable and responsible development. Beyond accommodation and dining, the property has also emerged as a hub for cultural events.
As Kandy Myst by Cinnamon enters its second year, the hotel continues to position itself as more than a place to stay. With its lively dining venues, social spaces and commitment to sustainability and community engagement, it is steadily shaping a new chapter in Kandy’s evolving hospitality landscape – one where tradition meets contemporary style.
Over the months the restaurant has hosted themed culinary events, special promotions and vibrant social evenings, further strengthening its place as a lively hub in Kandy’s hospitality scene. Guests have been drawn not only by the flavours on the plate but also by the inviting atmosphere that captures the essence of city’s elegance.
Kandy Myst by Cinnamon celebrates its first anniversary, marking a year as Kandy’s contemporary hospitality destination that brings energy, culture, and lifestyle experiences to the city. Opened through a partnership between Cinnamon Hotels & Resorts and Indra Traders (Pvt) Ltd, the hotel blends hospitality expertise with local insight to deliver a modern, energetic and lifestyle driven offering.
With the highest room inventory in Kandy, comprising 215 contemporary rooms, Kandy Myst by Cinnamon caters to both leisure and business travellers, offering modern comfort in close proximity to the city’s key attractions and transport routes. Its dynamic dining and social spaces; Grains Dining, Terra Lounge, and the rooftop Kosmos Sky Bar with heated infinity pool, invite guests and locals to engage, with panoramic city views, curated entertainment, and vibrant social experiences. Grains Dining, the buffet restaurant, serves an extensive selection of local and international cuisine, while Terra Lounge provides a welcoming café-style hub for casual meetups and social gatherings.
In its inaugural year, the hotel achieved significant milestones, becoming the first hotel in Kandy to receive LEED Gold certification, demonstrating a commitment to responsible, future-ready development. Reinforcing its culturally connected and globally relevant positioning, Kandy Myst by Cinnamon hosted globally celebrated icons such as Alpha Blondy and a series of high-profile local and international events, including the official trophy unveiling of the inaugural New Zealand U85kg Rugby Tour of Sri Lanka in May 2025.
Throughout the year, the hotel brought guests and the community together through seasonal activations, curated experiences, and loyalty-driven offers, contributing to strong engagement while supporting Kandy’s tourism economy through local partnerships and community initiatives.
As it enters its second year, Kandy Myst by Cinnamon continues to invite international and local guests alike to experience its vibrant dining, social, and lifestyle spaces, while reinforcing its role in shaping Kandy’s modern hospitality and cultural landscape. (Zanita )
Life style
Montblanc launches Explorer Extreme in Sri Lanka
Internationally renowned luxury Maison Montblanc has introduced its latest fragrance, Montblanc Explorer Extreme, to the Sri Lankan market through Exclusive Lines, the sole authorised agent for the brand in the country.
The launch event was hosted at Virticle by Jetwing, where guests were invited to experience the newest addition to the bestselling Explorer line in a setting that reflected the Maison’s enduring themes of adventure, refinement and craftsmanship.
Montblanc Explorer Extreme represents a significant evolution of the Explorer franchise and is the first Parfum concentration within the collection. Conceived as an ode to vast landscapes and the world’s most remote desert terrains, the fragrance delivers a deeper, more intense interpretation of the original Explorer Eau de Parfum. Its woody, ambery and leathery composition is crafted to embody courage, ambition and the drive to push beyond limits.
Hiru Surtani, Managing Director and CEO of Exclusive Lines, said the launch reinforces the company’s commitment to bringing globally celebrated luxury brands to Sri Lanka. “Montblanc Explorer Extreme Parfum stands for courage, ambition and the determination to surpass boundaries, values that strongly resonate with us at Exclusive Lines. We are proud to present this remarkable fragrance to Sri Lanka’s discerning consumers, offering a scent that captures the essence of adventurous living,” he stated.
- Treshan and Senuri
- Thiyasha
- Roshan Ranawana
Inspired by dramatic desert landscapes such as Saudi Arabia’s AlUla, the fragrance reflects the bold spirit of modern exploration. It opens with fresh green notes of bergamot blended with clary sage, creating an immediate sense of vitality. The heart reveals patchouli layered with Ambrofix™, delivering warmth and depth, while the base combines rich amber, leather accords and refined vetiver to leave a powerful and lasting impression.
The bottle design draws inspiration from the Montblanc Extreme 3.0 Collection, echoing its distinctive textured motif associated with modern travel and dynamism. Crafted from fully black lacquered glass and topped with a polished black cap, the design underscores the intensity of the parfum. Production and assembly take place at Montblanc’s dedicated Pelleteria workshop in Florence, Italy, with elements crafted across Germany and France, a testament to the Maison’s European craftsmanship.
The global campaign features American actor, model and musician Justice Joslin as the contemporary Explorer, set against striking desert landscapes that symbolise ambition and achievement.
Montblanc Explorer Extreme joins Montblanc Explorer and Montblanc Explorer Platinum in the line-up and is now available exclusively in Sri Lanka through Exclusive Lines outlets and authorised retail partners nationwide.
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