About Spiced Bombay Chai

Our chai is micro-brewed in small batches by hand using the finest single estate Assam black tea, Indian spices and unrefined sugar available. Blended and slowly steeped resulting in a chai that is not only unique, it’s full of flavour and perfectly balanced in spice and sweetness. I grew up in the Midlands in the heart of a close-knit British-Asian community where food was always at the heart of every family gathering. Whether cooking up fresh delicious dal, sharing homemade samosas at the numerous social gatherings, or watching the latest Bollywood blockbuster on the telly whilst sipping on a steaming cup of chai. Chai is the Hindustani word for tea and in India chaiwalas, or street sellers, line the streets with their spicy and sweet aromatic milky tea. My grandparents are from Kuranpur a small rural village in Ahmadnagar district, Maharashtra state where Bombay, now called Mumbai, is the capital. When I was young, I remember my grandmother telling me that there were no roadside chaiwalas where she grew up because there were no real roads in the remote village they lived in. People made their masala or spicy chai at home and would drink it together as a family around the dinner table.Read their story