"The history of drinking spices is older than the history of drinking tea, which is more recent in India. Drinking spices in hot water and in milk comes from the Ayurveda. As to when the marriage of these two happened, that's lost in history somewhere.
In the West, people's palates are getting more accustomed to spices so there are more chai spice brands coming about and a lot of the blends are getting richer in spice. About the recipes, I really wanted to come up with ones that were simple to make, simple to bake. The idea was to put spices in everything. When you spice up cakes, they taste amazing to then why not put in the whole concoction of the tea? Masala chai cake makes so much sense," says Mira Manek, author, The Book of Chai that includes a history of chai drinking in India, stories of her own family's migrations from Gujarat to East Africa and the UK, and a range of recipes of regular Indian teatime favourites like chilli cheese toast and bhajias as well as fusion treats like Parle G cheesecake, chai fudge, and of course, Masala chai cake.
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