The road-side tea-makers found all over Gujarat make hot milky tea flavoured with various additives. Sugar is almost always added. Ginger is another ingredient often used. It is added to the boiling mixture of milk and tea, which is strained through cloth when it has been boiled sufficiently. Many tea makers grate their ginger using metal graters. A few others, like the man in my photograph taken near Manek Chowk in Ahmedabad, prefer to pound their ginger in a pestle and mortar. Whether using grating or pounding makes much of a difference to the enjoyment of the tea is a matter of personal opinion.
… all over Gujarat, tea is served in tiny cups, that can be finished in two or three swallows. It is invariably sweet. Our daughter describes these minute drinks as ‘sugar bombs’. They provide energy, rather than quenching thirst. Often, two men will share a tiny cup of tea. Half of the tea is poured into a tiny saucer, and one of the men slurps from it noisily. The other man drinks the rest from the cup. Tea shared this way is known as ‘cutting chai’. A reason for this practice is, apparently, to reduce sugar intake.