Chai. Not tea. Chai.

It’s safe to say that all of South Asia thrives on chai. When guests come over, it’s customary to offer them “chai biscuit.” Similarly “evening chai” routine is ritually observed, at least in my household, and always taken out in the lawn in the company of mosquitoes that circle overhead.

Chai doodhpatti

To me, microwaving water or dipping teabags into water poured from the kettle is cardinal sin. It’s too English and never happening in my apartment. The real chai is the one that’s served in little glasses at the dhabas in Pakistan. Masala chai is more popular in India; it’s spiced with ginger and other stuff. But to be honest, chai is best when kept simple. Cooked on the stove and scented with cardamom (optional), chai is made with part milk part water. I’ve been making my chai this way and swear by it. Amongst my friends, I am the chai master, so this cup is worth hanging around the stove for.



While visiting Karachi a few months ago, I sat at a dhaba close to my house every single night, on plastic chairs, hot glasses of chai in hand. And because of the cool winter nights, I came back home unscathed (from mosquito attack and all else, if you know what I mean).

Print Recipe
5 from 1 vote


How to make the best chai. Dhaba-style!
Course: Beverage
Cuisine: Indian, Pakistani
Keyword: Chai
Servings: 1 cup
Author: Rookie With A Cookie


  • 3/4 cup milk
  • 1 cup water
  • 2 tsp loose tea from a South Asian store (it's different!)
  • 1-1/2 tsp sugar or to taste
  • 3-4 green cardamom pods cracked open


  • In a saucepan over medium heat, pour milk and water and let it come to a simmer.
  • Next add the loose tea and give it a quick stir.
  • Once the color changes to brown, add sugar and the cardamom pods.
  • Now turn the flame a little higher and let the chai bubble and cook for 3-4 minutes. The milk won't split but make sure you do it on medium heat. Cooking the chai will make it richer and creamier, and deeper in color.
  • Strain into a glass or cup and enjoy your steaming cup of kadak chai!


  • A pro tip to getting that creamy delicious chai is to aerate it. All you have to do is with pour the bubbling chai a few times with a ladle. This helps the chai breath and get frothy. The folks at the dhabas at masters of pouring the chai from great heights! 



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Mazhar-Ul-Haq Khan
Mazhar-Ul-Haq Khan
3 years ago

5 stars

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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