Wait! Don’t forget to have a cup of chai while reading this article.
Here in India, chai is something other than some tea to begin the day with, however, it is an essential piece of the beat of life. It holds an extra special place in Indian hearts. All, from neighbourly gossip to intense political arguments happen over a cup of tea. Perhaps the most seasoned beverage ever, chai is furthermore India's generally famous and favoured beverage – the nation burns through an astounding 837,000 tons of tea consistently!
Tea plantations predominantly flourished during the British Raj. After World War One, Indian vendors began making ‘chai’-- a thick blend of tea, wholly milk-based, on railway platforms, which instantaneously became synonymous with refreshment. Historian Lizzie Collingham notes that the chai-wallah became the wake-up call for railway passengers’, “As he marches through the carriages, a metal kettle swinging in one hand and glasses in the other, calling out ‘chai-chai-chai’”.
Chai-wallahs’ since evolved into a cultural mainstay, leading to the creation of social spaces that welcome Indians for conversation and nosh. Whether it’s roadside vendors tending to weary office-goers and passengers, the Irani cafes of Bombay, or the ‘addas’ of Kolkata, chai is a fixture in an average Indian’s day. The spices used vary from region to region and among all the households in India. The foremost common are cardamom, cinnamon, cloves, ginger, and pepper, but the undeniable and distinctive aroma and comfort that characterizes chai have remained constant. Immunity-boosting masala tea is pre-eminent for its antioxidant properties. The chaiwallah’s invisible-yet-ubiquitous presence has transmuted tea-drinking into a marker of time, and a ritualistic escape.
Cold winter mornings or languid summer afternoons, chai makes everything better. Be right back, getting another cup…!
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