Monsoon Medicine

Every year, the first changes in the weather signal the arrival of the monsoon. Along with the rain comes the familiar feeling of catching a cold, and almost instinctively, I find myself craving a warm cup of steaming masala chai.

When I was younger, I would watch my mother make chai and ask her for the exact recipe—the precise ratio of spices, the perfect brewing time, the secret behind that comforting cup. I believed there had to be one right way to make it.

Over the years, I've realised there isn't.

Everyone has their own process, their own balance of spices, and their own idea of what makes the perfect cup. Somehow, I've also noticed that I recover a little faster with a cup of masala chai in hand. Whether it's the spices, the warmth, or simply the comfort of the ritual, I'm never quite sure. Before I even take my first sip, the familiar aroma wraps around me. The warmth of the cup settles into my hands, and for a moment, everything else feels quieter. It's remarkable how something so simple can feel so restorative. For me, three spices are non-negotiable: ginger, cardamom, and saffron—sometimes with a small stick of cinnamon if I'm feeling indulgent. Those flavours don't just make chai; they make it feel like home. Perhaps that's the real beauty of masala chai. There isn't a universal recipe, only the one that brings you comfort. So I'll leave you with a question: what makes your perfect cup of masala chai? Which spices can you never leave out?