The debate whether tea or coffee is better will go on. People who drink either beverage or prefer one over the other will go on about why their preference is better than the other. 

I regularly started drinking tea when I came to this country about 20 years back. I was a coffee drinker until then as Coffee is more preferred in South India. My dad always had tea and I remember him making tea for me when I was in college and woke up early during my exams. 

I’m a tea aficionado and usually start my day with the ‘golden liquid’. I like my morning tea to be spiked with cardamom and fresh ginger. I always wondered about the street vendors in India selling tea and why they boil it for soooo long. After experimenting on my own I came to the conclusion that the more you boil tea the tastier it gets. 

All tea drinkers have a particular way of making this beverage. The milk and water gets meticulously measured, some prefer just milk while others more milk less water and the various permutations go on. I like to roast cardamom and finely powder and store in an airtight container and use as required. Dry roasting the cardamom infuses a richer flavor in the tea and this richness in flavor can’t be had with regular cardamom powder.

We (my hubby and I) were visiting his Mamiji in Bombay (I still can’t get myself to call Mumbai even after so many years since its name has changed) many years ago and she served this flavorful Chai. I instantly asked her how did it taste so great and she shared that she uses roasted cardamom. Thanks to Mamiji, ever since I like my tea with roasted cardamom powder.

I will share how to make it in the recipe section.