Title: Masala chai
Content:  Masala chai is a tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The term "chai" originated from the Hindi–Urdu word "chai", which was derived from the Chinese word for tea, cha. In English, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.
Title: Masala chai
Content:  The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this karha including one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, ginger root, honey, vanilla, and other spices. In the Western world, using allspice, to either replace or complement the cinnamon and clove, is also common. Traditionally, cardamom and ginger are the dominant notes, supplemented by other spices such as cloves, or black pepper; the latter two add a heat to the flavour and the utilization of cloves is more typical and popular throughout India. The traditional composition of spices 
Title: Bakewell
Content:  Bakewell is known for Bakewell pudding, a jam pastry with a filling enriched with egg and ground almond. Bakewell tart is a different confection, made with shortcrust pastry, an almond topping and a sponge and jam filling. Mr Kipling also made "Cherry Bakewells", often also known as Bakewell tarts. The origins of these are not clear, but the popular story goes that the combination began by accident in 1820, when the landlady of the White Horse Inn (now the Rutland Arms Hotel) left instructions for her cook to make a jam tart with an egg and almond-paste pastry base. The cook, however, spread the 
Title: Masala chai
Content:  The recipe or preparation method for masala chai is not fixed, and many families have their own versions of the tea. Most masala chai contains caffeine, typically one-third that of coffee (if made with a black tea base). The tea leaves steep in the hot water long enough to extract intense flavour, ideally without releasing the bitter tannins. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, masala chai has seven basic components which are almost always present: water, tea leaves, milk, sugar, cardamom, black pepper, and ginger. The western adaption of chai, or chai latte, has a lighter and sweeter taste than the Indian version of a more herbal and spicier milk beverage.
Title: Chaat masala
Content:  Chaat masala, also spelled chat masala, is a spice powder mix or masala, originating from South Asia to add flavor to chaat, Indian fruit salads made with papaya, sapodilla, apples and bananas. Chaat masala is also sprinkled on potatoes, fruit, egg toasts and regular salads in India. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder. Garam masala is optional.
Title: Masala chai
Content:  Non-tea-based variants may be prepared with herbal teas or with the South American beverage yerba mate. Some coffeehouses in the United States offer a version of masala chai augmented with espresso, but this beverage does not have any one universally recognized name. It was invented accidentally in Covent Garden, England, by a woman making a chai latte for an American in the late 1990s. She poured in a shot of espresso by mistake, and he decided to try it. The American thought it delicious and for years he ordered it wherever he traveled. Depending on the establishment, it is now called a "java chai," "red eye chai," "turbocharger," "chai charger," "tough guy chai," the American's preferred "dirty chai," among others. However, despite the common use in many localities to use the term "latte" as an abbreviation of "caffe latte" ("cafe latte"), the term "chai latte" does not generally imply the presence of coffee in the beverage; see the discussion of the terminology above (literally, latte is Italian for "milk").
Title: Masala chai
Content:  typically consists of crushed ginger, crushed cardamom, lemon grass, cloves, and cinnamon. The mixture is brought to a boil and 1 teaspoon of loose black tea is added. The chai is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the chai. The chai is then strained and served. By applying principles of molecular gastronomy, the reaction between tea and milk protein which causes coagulation can be prevented by first brewing the tea alone in the portion of water for 30 to 60 seconds, then adding milk and other ingredients.
Title: Masala chai
Content:  The base tea is usually a strong black tea such as Assam, so the spices and sweeteners do not overpower it. Usually, a specific type of Assam is used called mamri. Mamri tea has been cured in a special way that creates granules as opposed to "leaf" tea. It is inexpensive and the tea most often used in India. However, a wide variety of teas is used to make chai. Most chai in India is brewed with strong black tea, but Kashmiri chai is brewed with gunpowder tea.
Title: Masala chai
Content:   The simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices. Indian markets all over the world sell various brands of chai masala, (Hindi चाय मसाला [chāy masālā], "tea spice") for this purpose, though many households or tea vendors, known in India as chai wallahs, blend their own. The solid tea and spice residues are strained off from masala chai before serving. The method may vary according to taste or local custom; for example, some households may combine all of the ingredients at the start, 
Title: Masala chai
Content:  Tea plants have grown wild in the Assam region since antiquity, but historically, Indians viewed tea as a herbal medicine rather than as a recreational beverage. Some of the chai masala spice mixtures, or karha and Kashayam (Kha-shā-yam) that are still in current use, are derived from ancient Ayurvedic texts. In the 1830s, the British East India Company became concerned about the Chinese monopoly on tea, which constituted most of its trade and supported the enormous consumption of tea in Great Britain around one pound (by weight) per person per year. British colonists had recently noticed the existence of the Assamese tea plants, and began to cultivate tea plantations locally. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin, but by 1900, this had dropped to 

Question: Verify the following claims with "True" or "False": The main ingredients of Masala chai, which was invented in Rutland Arms, Bakewell, in 1820, are ground almond, jam, butter and eggs.
Answer: False