About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 33. Chapters: Indian alcoholic beverages, Indian beverage brands, Indian tea, Masala chai, Palm wine, Assam tea, Darjeeling tea, Indian wine, Indian filter coffee, Thums Up, Lassi, History of tea in India, Neera, Indian tea culture, Irani cafe, Fenny, Nilgiri tea, Tea Garden Express, Chhaang, Jil jil jigarthanda, Rooh Afza, Sharbat, Falooda, Maaza, Kahwah, Frooti, Limca, Bovonto, Old Monk, Jal-Jeera, Aam panna, Indian Made Foreign Liquor, Chass, Shikanjvi, Kala khatta, Gold Spot, Appy Fizz, Hadia, Zutho, Citra, Tharra, Darjeeling Planters' Club, White Mischief, Thandai, Bel Pana, Chuak, Bejois Mango Drink, Guwahati Tea Auction Centre, Sabols, Doodh Pati Chai. Excerpt: Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs. Spiced Masala chai in Pakistan By itself, chai or cha is merely the generic word for "tea" in much of South Asia (Hindi: c y, Persian:, Urdu:, c y, Marathi: cah, Gujarati ch, Bengali: cha) and many other parts of the world. (For the etymology of chai and related words see Etymology and cognates of tea.) However, for many English speakers who refer to ordinary tea as "tea," the word "chai" has come to imply "masala chai." Although coffee is a more popular beverage in some southern parts of India, tea is ubiquitous throughout South Asia, where street vendors called "chai wallahs" (sometimes spelled "chaiwalas") are a common sight. Chai is also a popular item in the genre of South Asian restaurants known as Irani cafes or Chai Khanas. The traditional brewing process boils or simmers the tea leaves over sustained heat, instead of steeping them in preheated water as it cools down. For more information about international preparation methods and consumption patterns, see Tea culture. For many English ...
