Tead Off wrote:Different areas of India have different ingredients. The tastiest I've ever had was in Kerala, at a tea plantation that I stayed at. You can experiment with different spices and see what works for you. No fast rules with masala chai.
What did they put into their chai at Kerala?
Here are some of my thoughts on the topic. It might be of interest to someone. Disclaimer: I'm not an authority in any way on this topic, just interested. I do not mean to make assumptions about anyone else's level of knowledge on this topic, so take it for what it is and please let me know if I'm off regarding something.
A 'Masala' is a spice mix, not necessarily a specific mix. This mix has its roots in Ayurveda (traditional Indian medicine) and would originally (and still by some) be adapted for a person's body type (Dosha).
Looking at North vs South Indian food recipes, their preference for certain spices differ. Due to this, I imagine that their "default masalas" differ.
I think it is valuable to regard Masala Chai as tea steeped in milk spiced with traditional Indian spices and optional sweetener (I imagine Jaggery could be nice if a sweetener is wanted). So it has its own set of unique parameters to tweak!
What you might want to experiment with, and hunt for details about online, is South Indian whole (as in unground) masalas. Even more exciting, maybe experiment with spices complementary to your Dosha?