How To Make Dishoom’s Masala Chai

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How To Make Dishoom’s Masala Chai

Words by Ms Daisy Meager

2 September 2019

Masala chai. Photograph by Haarala Hamilton, courtesy of Bloomsbury

Serves 4

Masala Chai


  • 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
  • 12 slices root ginger
  • 1½ tsp black peppercorns
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 5 cloves
  • 50g granulated white sugar
  • 500ml whole milk 


  1. Place the tea, ginger and spices into a saucepan, pour over 1 litre boiling water and bring to the boil.
  2. Lower the heat and simmer until you can smell the spices, about 10 minutes.
  3. Add the sugar and milk, turn up the heat and bring back to the boil.
  4. Allow 10 minutes, stirring occasionally. (A skin will form, but this is strained off at the end.)
  5. Taste to see if the chai is to your liking; boil a little more if you want a stronger flavour. Strain, discard the solids and serve immediatley.

Photograph courtesy of Bloomsbury