The Niagara Dailies published the latest column by Kristina Inman, professor in NC’s School of Hospitality, Tourism and Sport. In the July 20 piece, Inman writes about masala chai, most commonly referred to as chai tea in North America. She notes that the spice-driven tea blend is native to India and although it varies depending on the region, masala chai will always have tea, spices, milk and be sweetened. “It’s the method, rather than the recipe, that makes it shine,” she said.
Niagara Dailies: Decanting Niagara: The masala in your chai
