Indian chai is wholly incomplete without a plate of biscuits or biskoot, as we call them. Dip, dip, dip as you sip...
And there are thousands of unique, yummy varieties of biscuits across the world to have with a cup of tea. Pack your bags and your chai, let's head out on a biscuit journey...
The classic Scottish treat, simply made, has sugar, butter, flour in the ratio of 1:2:3. The earliest-known printed recipe was published in 1736 by Scotswoman Mrs McLintock. Mary Queen of Scots was said to have contributed to their evolution.
India's version of shortbread, using different kinds of flours, sometimes honey, is said to have its roots in Surat, Gujarat. But its name comes from the Persian word nān-i khaṭā or bread of Cathay (China).
The crisp, twice-baked biscuits are infused with the warm flavours of powdered ginger, cinnamon, nutmeg, and other spices. Also called ginger biscuits or ginger thins, they trace their origins to Europe, perhaps German, England and Holland.
The famed Italian almond-flavoured macaroons hail from Saronno, north Italy, and have a distinct bittersweet taste. These are uniquely prepared using apricot kernels.
Also almond-based, they belong to Prato, Tuscany, Italy. Baked twice to achieve their firm texture, they are had dunked in drinks, with the sweet wine Vin Santo being the traditional choice.
Ever seen a biscuit that’s half vanilla and half chocolate? These round, frosted delights, popular in the US for being a perfect blend of two flavours in one bite, are said to have been invented in Glaser's Bake Shop, Manhattan in 1902. Also known as half moon cookies.
We, in India who enjoy our Bourbons, probably don't know where they first came from? Chocolate cream was sandwiched between chocolate biscuits in 1910 by the Bermondsey Biscuit Company, London. It was originally called Creola.
Often called Danish biscuits, come from Helsingør, Denmark, and are made with a simple mix of butter, sugar, and flour, sprinkled with sugar crystals.