11 Steps to the Perfect Masala Chai

10. Strain and serve with care

Strain the chai through a fine-mesh strainer or a clean muslin into cups to remove spice fragments and tea leaves. Use a second, slightly coarser strainer if your first catches too much froth or small particles; the goal is a clear, silky pour. A deliberate pour helps settle foam and creates an inviting cup. Serve hot in small cups or mugs; traditional pairings include biscuits, parathas, or a savory snack like a samosa for a fuller experience. For a frothy finish, pour the chai from a small height between two cups to aerate—this is a common street-stall flourish. If gifting or serving guests, prepare the tea just before they arrive so the aroma is fresh. Add a small spoon and a saucer; chai is best enjoyed immediately. Presentation matters: a warm cup, a gentle steam swirl, and a well-strained brew invite that first satisfying sip.