Irani chai

Irani chai from Hyderabad              

Nothing spells evening better than a steaming hot cup of chai and butter cookies. The fabulous Irani Chai of Hyderabad just adds an emotional value to our amazing evening with our loved ones. It is a Persian influenced tea with a nice flavour and unique taste. There is an interesting story behind Irani chai’s origin in Hyderabad. It is said that Persian immigrants came to Mumbai’s port in the last century and prior to that in search of a better life and to trade. From Mumbai they migrated to Pune and then to Hyderabad. Along with them came the concept of Irani chai. Hyderabad is well-known for serving the delicious Kesar Chai along with its special Irani Chai. Irani Chai is mostly available in only Irani hotel along with Maska Pav or Bun Maska.  The difference in Irani chai and rest of the tea style made in India varies in the making process. The tea leaves are boiled in a separate container along with water and milk is also boiled in separate container. Then while serving to the customers they pour in first the milk then the liquid solution made out of tea leaves. This process is seen in many places which still retain that Iranian touch. The taste of Irani chai is the same whether you go in the morning, afternoon or late evening. 

Enjoy your Irani Chai with – Any of your favourite dry snacks, Parathas.

Ingredients:

·       4 cups water

·       4 tablespoons tea powder

·       2 tablespoons or more sugar (optional)

·       2 cardamom pods, crushed

·       2 cups milk

·       1/2 cup condensed milk

·       4 tablespoons heavy (thickened) cream

Method:

1.     Place water, tea powder, cardamom pods and sugar (if using) in a saucepan over high heat. Bring to a boil. Reduce heat to low. Cover with aluminium foil and a tight-fitting lid. (You can also cover the edges with dough to seal the pan). Simmer for about 30 minutes. Remove from heat. Strain and remove solids.

2.     Meanwhile, place milk in another saucepan. Bring to a boil. Add condensed milk and heavy cream. Stir to combine. Cook, stirring occasionally, for about 15-20 minutes or until thickened. Remove from heat.

3.     Divide tea among four serving cups. Top with milk mixture. Serve immediately.

Note: -

- You can add 1/2 teaspoon ground cinnamon along with cardamom if you like.

- Traditionally, mawa or khoya is used instead of condensed milk and cream.

 

Café Goodluck , Pune.