The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings. Garam masala, the best known, comes from northern India’s Persian-derived Moghul cuisine. It’s mostly used with meat dishes, similar to the use of baharat in the Arab world, and goes well with onion-based sauces. Chaat masala is a tart and salty spice blend used to flavor the enormously popular snack concoctions called chaat. Chai masala is added to a boiling pot of black tea, which is steeped, strained, mixed with milk, and sweetened with sugar or honey to make a fragrant, warming, and invigorating beverage.
For the chaat masala:
For the chai masala: