Bun-Maska with Irani Chai

Irani chai is a unique form of tea unlike any other version of Indian chai, made by the addition of mawa or khoya to black tea. The result is a sweet and creamy chai—the addition of spices like cinnamon and green cardamom is optional.

Other common method

The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. Indian markets all over the world sell various brands of chai masala, (Hindi चाय मसाला [chāy masālā], “tea spice”) for this purpose, though many households or tea vendors, known in India as chai wallahs,^[16] blend their own. The solid tea and spice residues are strained off from masala chai before serving.

The method may vary according to taste or local custom; for example, some households may combine all of the ingredients at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice versa).

A common Maharashtrian practice for preparation of one cup of chai is to first combine one half cup of water with one-half cup of milk in a pot over heat. Sugar may be added at this point or after. Ginger is then grated into the mixture followed by adding a “tea masala”. Although the ingredients may vary from region to region, “tea masala” typically consists of crushed ginger, crushed cardamom, peppercorns, cloves, and cinnamon^[17]. The mixture is brought to a boil and 1 teaspoon of loose black tea^[18] is added. The chai is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the chai. The chai is then strained and served.

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