When we were in India, we visited MV Spices and bought a lot of Indian spices (probably at tourist prices), including a spice mix for Indian Chai (tea). The ingredients listed on the tea bag are:

Cardamom
Cinnamon
Ginger
Nutmeg
Black Pepper
Clove

The recipe, copied from the back of the bag, is as follows:

2 cups water
1 spoon tea (black tea)
Little tea spice
2 spoons sugar

Boil 5 minutes
Add hot milk (or dry milk)
Boil 3 minutes
Filter and serve.

Adapted from WeAreNotMartha , who in turn adapted it from Madhur Jaffrey’s Indian Cooking

Vindaloo spices (we used some from our India trip. If putting together yourself, see the process at WeAreNotMartha

5 T white wine vinegar
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into half-rings
1 1/3 C water

This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

IndianFoodForever provides a good basic chaat recipe for ragada patties. I'd add more tomato and make them very finely diced.

For the Patties (can be done ahead):

3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil

* Boil, peel and mash the potatoes well.
* Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.