About Indian Chai Masala

We started Indian Chai Masala in 2022 for a simple reason: the writing we wanted to read about chai & brewing, spices, blends & recipes mostly did not exist, and what did exist was selling something.

Our house style is warm, opinionated, specific about quantities. We would rather publish one piece that holds up than five that fill a schedule.

What we cover

The site is organised into 6 sections:

• Chai & Brewing — The boil, the ratio, the timing — how a cup is actually built.
• Spices — What each spice does, when to add it, and how to tell good from tired.
• Blends & Recipes — Masala mixes worth making, in grams, and what to change for your own pot.
• Regional Chai — How the cup changes between Kolkata, Hyderabad, the hills and the highway.
• Kitchen & Kit — Pans, strainers, grinders, storage and what is worth spending on.
• Tea Rituals — Stalls, breaks, guests and the social machinery built around a small glass.

Who writes it

Every article carries a named writer with a profile page, and nothing is published anonymously. You can see the full list on our writers page.

How it is funded

Advertising pays for this site. It does not buy coverage, placement or a favourable word, and our editorial policy sets out exactly how that separation works.

Who publishes it

Indian Chai Masala is published by Copper Pot Media, a sole proprietorship of Arjun Patel.

Editorial enquiries: editorial@indianchaimasala.com. Corrections: corrections@indianchaimasala.com. Advertising: advertising@indianchaimasala.com. Or use the contact form, which reaches the same desk.

Corrections

We correct errors of fact promptly and visibly. If you spot one, tell us — see the corrections section of our editorial policy for what happens next.