6 chai recipes so you can cosy up this monsoon down to the tea

What better way to enjoy the monsoons in India than with a piping hot cup of tea, with a side of fried food? And while the classic combo of chai and pakoda is a must-have this season, we think it's time to take things up a notch. Think smoky tandoori flavours, creamy textures, lots of aromas and of course, warmth.

This monsoon, cosy up with six of our favourite Indian teas and don't forget to let us know, which one you loved the best.

Tandoori chai

This half brewed tea is a splendid combination of earthy flavours and smoky aromas. Empty kulhars are roasted in a tandoor and then the half-cooked tea is poured in to brew it further.

Bombay cutting chai

Mumbai's iconic cutting chai is a delicious, milky blend of spices that have the power to snap you out of a snooze in a jiffy. The aromatic concoction usually has strong flavours of ginger and cardamom and is made using generous amounts of sugar.

Masala chai

This popular version of chai is made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Traditionally, it is prepared with green cardamom pods, cinnamon sticks, ground cloves and ginger and black peppercorns, brewed together with black tea leaves.

Kashmiri chai

Also known as noon chai, this pink-coloured tea is known to have originated in the valleys of Kashmir and is made with gunpowder tea (green tea leaves rolled into small balls), milk, salt and baking soda!

Turmeric chai latte

An easy and nourishing morning beverage, the turmeric chai latte combines the goodness of turmeric, which is known for its antiseptic and immunity-boosting properties and a mix of spices like cardamom, cloves and cinnamon.

Irani chai

Ironically, Irani chai is said to have originated in the city of Hyderabad. It is a unique blend of tea, which is made by adding ingredients like, mawa or khoya to black tea. The consistency is creamy and the sweet chai is traditionally served with staples like lukhmi, osmania and sweet cream.