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Chai is tea, tea is Chai: India’s favorite hot drink

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Painting of Majuli Tea Estate, Assam by Bibek Kr Das

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.

Prerna Kumar and her family enjoy a mug of steaming chai on a chilly day

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 can be enjoyed alone,but it excels in company

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.

The best chai is inspired by the masala dabba, a quintessential presence in Indian kitchens

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



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Julie Chung’s graceful goodbye

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Chung

Last chapter in Colombo

Elegant, articulate and amiable, U.S. Ambassador to Sri Lanka Julie Chung reaches the end of her term, with the quiet confidence of a woman who has shaped diplomacy across continents.

In this interview, she speaks with emotional clarity and stately restraint, offering insights shaped by memory, responsibility and a deep respect for the human stories behind public life.

A diplomat of distinction and a fashion icon in her own right, she embodies a modern elegance where intellect meets instinct and presence becomes power. She speaks of her time in Sri Lanka not as a posting, but as a chapter of memory, reflecting with grace on the experiences she will carry forward—memories woven with diplomacy, style and a deep affection for a place that became more than a destination.

As she says goodbye, Julie Chung carries with her not just memories but the very essence of the island: the warmth of its people, the quiet beauty of its moments, and a grace that will remain long after she has left. With an international career spanning Asia, Latin America, the Middle East and Washington D.C., she embodies modern diplomacy—polished, perceptive and quietly powerful. She leaves Colombo shaped by its people, moments and connections.

Q: Ambassador, as your tenure in Sri Lanka comes to a close, what moments during your posting stand out the most for you personally and professionally?

A: Celebrating the 75th anniversary of our bilateral relationship was a watershed moment and a time to reflect upon all that we’ve accomplished together- from maritime security partnerships to trade to youth engagement. Opening a beautiful, new U.S. Embassy building was also a highlight, a place where we could really come together and build a community, host our American Centre, and a physical symbol of our efforts to deepen our presence in Sri Lanka. A personal highlight was scuba diving at various wreck sites, including the Godawaya shipwreck from which artifacts were preserved through the U.S. Ambassadors Fund for Cultural Preservation, and marveling at the underwater heritage of Sri Lanka.

Q: How would you describe your overall experience living and working in Sri Lanka?

A: I’ve seen many challenges and difficulties that Sri Lanka has gone through during my tenure, but so much joy, resilience, and pride too. Sri Lankans are very proud of their tourism sites, foods, and cultural heritage- and rightfully so! I saw my role as a bridge builder between our two countries professionally, and I absorbed everything I could personally as well to delve into Sri Lankan culture. And the food–anyone who knows me knows that I have traversed the island trying and loving the amazing food here. From Jaffna crab to lamprais, I am going to go through serious spice withdrawal when I leave. My family enjoyed exploring so much of Sri Lanka with me, and even Martha, my dog loved her walks around Colombo!

Batik U.S. flag created by U.S. Embassy staff

Q What challenges did you face in strengthening US-Lanka relations and how were they overcome?

A: One of the challenges was to overcome misperceptions and misinformation about the United States and personal attacks on me. Holding this position invites a lot of attention and scrutiny, and I got my fair share of that while navigating through the public spotlight. I tried to share my personal stories, relay official positions clearly, and be authentic to the Sri Lankan public, not just as an ambassador but as a human being, a wife, and mother. I sought to engage directly with many communities across the island, not just government-to-government but truly people-to-people, speaking directly with farmers, entrepreneurs, students, speaking to them on my role and the United States role in Sri Lanka. It was not always easy, but I appreciated the candidness of everyone I met. As a Christian, it was also important for me to find places of worship to have fellowship which helped me stay faithful and resilient during the challenging times.

Q: Can you share an example of a cultural exchange, a people-to-people initiative that particularly resonated with you?

A: The return of the Peace Corps to Sri Lanka after a long hiatus was one of my proudest moments. I met young Americans willing to put in the work to learn Sinhala and Tamil, assimilate with local families, teach English at local schools—and in the process, learn from their students, too. It goes to the heart of what the Peace Corps was created to do–bringing Americans and communities together through service, learning, and shared understanding.

Q: Sri Lanka is known for its vibrant culture. Did your experience here influence your personal life or style?

A: I loved learning about the arts in Sri Lanka. I’ve attended the annual Kala Pola art fair where I could interact with both seasoned and up and coming artists and made a few purchases myself. I learned about Sri Lanka’s unique batik making culture and integrated various modern takes to batik design in clothes I wear. Our embassy community visited Sonali Dharmawardena’s batik workshop to learn first-hand about batik making and created a beautiful American flag artwork that hangs inside our embassy now.

Q: Who were your favourite designers or fashion experiences that stood out to you during your time here?

A I’ve loved admiring and showcasing so many talented local designers here, who also became my close friends. I consider them artists more than designers because it really is artistry and it comes from their hearts, reflecting who they are as individuals. Sonali Dharmawardhana, Charini Suriyage, Darshi Keerthisena, Kamil Hewavitharana, and Sammani Pathiranagama have been some of my favorites! I leave with a very full suitcase and I can’t wait to share my love of Sri Lankan design with Americans.

Q How did participating in Sri Lanka’s cultural and social events help in strengthening diplomatic relationships?

Two U.S. C-130s supported cyclone Ditwah response by transporting donated goods across the country

A Diplomacy is not just about having official meetings but diving into a country’s culture and personality; it provides us a deeper understanding and at the same time offers an opportunity to share the immense richness of American culture as well. When we invited our sports diplomacy ambassadors and arts envoys to come to Sri Lanka, it created avenues for more people-to-people connections. Every conversation I had, every trip I took, and every photo I snapped created that tapestry that led to my love for Sri Lanka. I took part in Sri Lanka’s social and cultural events while also creating opportunities for others to engage with American arts and culture.

Q: Were there moments in Colombo’s social scene that brought you joy or surprise?

A: I really enjoyed attending the Royal Thomian cricket match! It was my first ever cricket match and was so exciting to see the fans, the festive mood, and I joined along with the dancing, too. It was nice to see people from all walks of life and political factions come together in such a way for the love of the game.

Q: What memory of Sri Lanka will you carry with you forever?

A: One memory I will always carry with me is how Sri Lankans came together to support one another during the tragic period following Cyclone Ditwah. I was deeply moved by the compassion and solidarity shown at the community level. When we were able to offer $2 million in humanitarian aid and bring two C130 airplanes to deliver supplies, it really made me proud. Personally taking part in some of those flights and talking to the military forces and local communities was memorable. As a diplomat, I believe it’s important we get involved hands-on and not just watch from afar. Seeing Americans and Sri Lankans working side by side, physically unloading goods off of our planes was a powerful reminder that in difficult moments, our partnership is strongest, and that the friendship between our two countries is built on ordinary people and shared values.

Q: If you could relive one day of your tenure here, which day would it be and why?

A: It would be to climb back up to the peak of Sri Pada again with my husband and see the sun rising above the mountains and the shadows of the temple, and take in the natural glory of that moment in such a special cultural place. It was not just the natural beauty, but the friendliness of the pilgrims and fellow climbers who encouraged each other, even me, as I took on that climb. Moments along the journey—sharing a cup of tea or listening to someone’s story—kept me energized.

Q: What are the strongest impressions of Sri Lanka that you will take back with you?

A: Sri Lanka is such a diverse island- from its landscape and tourism sites to its religions, ethnicities, and cuisines. I say this often, it is a magical island that bursts with passion, energy, and a richness that makes every part of the country feel distinct yet deeply connected. I travelled throughout Sri Lanka, by boats, cars, planes, and trains – the sounds, smells, and beauty will stay with me forever.

Q: How would you describe the spirit of the Sri Lankan people to friends and colleagues abroad?

A: The spirit of Sri Lankans is definitely something I’ve come to learn about and admire so much – it goes beyond resilience during tough periods and is reflected in the humor and creativity of its people and traditions. That can be seen through the arts, literature, and even political cartoons. The Sri Lankan people are amazing and have given me memories that will last a lifetime. I am grateful for my time here and will carry it with me always.

By Zanita Careem ✍️

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Gilded glamour at Grand Kandyan

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Celebrations with grandeur

The Grand Kandyan transformed into a sanctuary of elegance this past New Year’s Eve, hosting a spectacular gala dinner dance that seamlessly blended tradition with high-energy celebration.

From the moment guests arrived, they were swept into a world of luxury. The hotel and ballroom were meticulously decorated, setting a festive tone that promised an unforgettable night. The evening commenced with a sophisticated cocktail hour in the lobby, where guests mingled before being ushered into the majestic Royal Peacock Ballroom for the main event.

A Symphony of Black and Gold

The ballroom was a sight to behold, draped in a striking theme of black and gold. The color palette exuded sophistication, providing a glittering backdrop for the night’s festivities.

Lavish international buffet

Taking charge of the evening’s proceedings was the charismatic Javed Bongso, whose expert compering kept the energy high. The musical heartbeat of the night was provided by the popular band Lunu Dehi, whose infectious performance immediately filled the dance floor. As the night progressed, DJ Harsha took over the decks, keeping the crowd moving with a seamless mix of floor-fillers.

Prizes and Pageantry

The gala was punctuated by moments of excitement and engagement. Beyond the music, guests participated in:

Multiple Raffle Draws: Featuring a variety of high-value prizes.

Interactive Games: Engaging the audience and adding a touch of playful competition.

Grand Giveaways: Ensuring many guests walked away with more than just memories.

A highlight of the evening was the prestigious crowning of the “Grand Kandyan Queen,” a moment of true pageantry that added a layer of classic glamour to the night’s program.

A Culinary Masterpiece

No celebration at The Grand Kandyan would be complete without a culinary showcase. Guests were treated to a lavish international buffet, specifically decorated for the occasion.

A Global Family Celebration

The Grand Kandyan hotel General Manager, . Thusith Samaraweera, remarked on how wonderful it was to see a vibrant mixture of local and foreign guests coming together. He noted that seeing everyone ushering in the New Year alongside the “Grand Kandyan family” was the perfect embodiment of the hotel’s spirit of hospitality.

The night concluded as a resounding success, marking the start of 2026 with style, spirit, and community.

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“Best International Hotel for Weddings” at Travel+Leisure India’s Best Awards 2025

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Saman Villa

Jetwing Saman Villas, part of Jetwing Luxury Reserves, has been awarded “Best International Hotel for Weddings” at the 14th edition of Travel+Leisure India & South Asia’s Best Awards, held on December 16, 2025, in New Delhi. This prestigious accolade celebrates the resort’s exceptional ability to create unforgettable wedding experiences, placing Sri Lanka firmly on the global map as a leading destination for romance.

The annual India’s Best Awards, driven by reader votes, honours excellence across the travel spectrum, from hotels and destinations to wellness retreats and culinary experiences. This year’s theme, “Passports to Possibility,” highlighted the transformative power of travel and brought together global hospitality leaders for an evening of recognition and inspiration.

Perched on a dramatic cliff overlooking the Indian Ocean, the 27-suite resort is Sri Lanka’s pioneering luxury boutique hotel and a haven for intimate celebrations. The property offers one of the most unique settings on the island: a garden on a rock surrounded by nothing but incredible ocean views. From pre-wedding rituals to gourmet receptions, the property specializes in intimate weddings that feel truly exclusive and deeply personal. Beyond the ceremony, Jetwing Saman Villas doubles as an idyllic honeymoon retreat, offering luxurious private-pool suites, indulgent spa rituals, and romantic dining experiences under starlit skies, making it the perfect beginning to a lifelong journey together.

“We are truly honoured to bring this recognition to Sri Lanka,” said Hashan Cooray, Director of Marketing and Development at Jetwing Hotels. “As the country’s first and leading boutique hotel, this award reinforces Sri Lanka’s true potential as a premier destination for romance and weddings.”

Farrel Blom, General Manager of Jetwing Saman Villas, added, “Weddings are deeply personal, and for us, it’s never just about one evening, but it’s about creating an experience that feels like home. Many couples stay with us for several days, allowing us to be part of their story. Seeing them return for holidays and hearing their heartfelt feedback is the greatest reward.”

With a legacy spanning over half a century in the tourism industry, Jetwing Hotels has established itself as a pioneer in curating unique experiences and offering the best of legendary Sri Lankan hospitality, with the values of passion, humility, tenacity, and the spirit of family being at its core. As a family-owned brand, Jetwing Hotels continues to be a leading advocate for sustainability and responsible tourism, with ongoing initiatives focused on community upliftment, environmental conservation, and resource efficiency. With over 35 properties across the island, the brand’s diverse portfolio includes a range of Luxury Reserves, Premium Hotels, Select Hotels, and Essentials, each offering a unique perspective on Sri Lanka’s rich cultural heritage and natural beauty.

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