شاي بومباي كاتينغ تشاي

The cardamom comes through way more than I expected from a bagged chai, and the ginger gives it that proper tapri bite without being harsh. I've been making it with milk and a little sugar and it tastes like the stalls back home.

Made this on a rainy afternoon and the whole kitchen smelled like a Mumbai tapri. It's properly strong and full-bodied, so I only need one cup instead of my usual two, and the cardamom comes through without being perfumey.

The ginger and cardamom hit exactly the right balance—bold but not sharp, and it brews into that deep reddish-brown that reminds me of the tapri stalls near my office. I've been making it with half milk and half water like my local chaiwala does, and it cuts through a sluggish afternoon perfectly.