Dishoom’s masala chai

Method

1. Put 2 tbsp Assam or Darjeeling tea, 12 slices of ginger, 1½ tsp black peppercorns, 12 cardamom pods, 2 cinnamon sticks and 5 cloves into a saucepan. Pour on 1 litre boiling and bring to the boil. Lower the heat and simmer until fragrant – about 10 minutes.
2. Add 50g sugar and 500ml whole milk, turn up the heat and bring to the boil.
3. Cook for 10 minutes, stirring, then taste – boil a little more for a stronger flavour.
4. Strain, discard the solids, then serve.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.