The word chai originated from the Hindustani word chai which was derived from the Chinese word for tea, known as cha. Chai just means tea in India. Outside of India it is often known as masala chai to indicate the inclusion of spices.
The making of Chai uses techniques that go against all of the rules of British-influenced methods of brewing tea. It is brewed in milk rather than seeped in water. The tea that goes into making chai is simmered for some time, rather than seeped for under a minute or two. It is sweetened as a matter of course. And of course, chai includes spices (although it can be made without spices). Chai tastes nothing like regular tea with milk.
There is a distinct method or ritual for making chai, and one that I will share with you today. Tarak chai (also spelt kadak, karak and tadak) is a strong tea, and describes the taste that you get when tea is simmered rather than seeped, and simmered for a number of minutes.
Chai can be infused in water (milk is added later), directly into simmering milk, or in a combination of milk and water. Each household makes chai slightly differently.