More than half my life, I have been a coffee person. That earthy, nutty aromatic waft eludes my senses with its bitter, tobacco like taste; instantly kicking in energy onto this gray matter with every sip.
Well, but this post isn’t about coffee though. It’s about the humble beverage Chai – translated Tea which was discovered by the Chinese and introduced to India by the British.
Years ago, I adapted into this Chai person because my concerned partner wouldn’t allow me to touch coffee since I was on homeopathic medications and strong flavours such as coffee would interfere with the treatment. And so I began drinking chai to restore my regular intake of caffeine. I had particularly developed a penchant towards ginger chai and masala chai.
While, I was in Mumbai struggling as just another job hunter, I discovered the Cutting Chai! Along the streets of the City That Never Sleeps, I came across this tapri aka tea stall, which offered freshly brewed hot chai flavoured with Indian spices, poured in these engraved shot glasses in quantity of just about a few sips, enough to give you that needed boost. It was then that I realized how the name cutting chai came to existence.
Chai has now become an important daily ritual – every morning and evening a cup full of hot chai equips me to face the storms of the day!