The Masala Journey: From Warm Chai To Fiery Curries

It all started with a cup of chai. As winter crept in, I reached for my usual suspects—green cardamom, cloves, cinnamon, ginger, and black pepper—grinding them lightly before dunking them into boiling milk and tea leaves. The aroma filled the kitchen, warm and familiar, like a thick woollen shawl wrapped around you on a cold morning.