The world may know it as “tea”, but in it’s country of origin, chai has a tradition all its own. None of that “light-tea”, or “black-tea” nonsense. The only way to prepare chai is by boiling a pot containing milk, water, tea-leaves and sugar on a high flame.
Want to make it extra special? Throw in cardamom seeds, ginger slices or basil leaves (or all three) into the masala chai before bringing it to boil.
From the guy selling vegetables from the footpath, to the ladies gossipping after finishing their chores, chai is the closest thing to heaven for everyone.
There are words, and there are words. Some words can be easily translated, others need to be described. In April, I’ll attempt to capture the Soul of 26 'Indian' words in a drabble of exactly 100 words.