By Aditi Saraswat
November 27, 2025
Irani chai is rich and creamy tea, that the regular ones, which is slow-brewed with some extra milk, tea leaves, and sugar. Popular in old Irani cafes, this fragrant cup is perfect to pair with bun maska and cosy evening breaks.
2 cups full-fat milk ½ cup water 2 tbsp tea leaves 2–3 tbsp sugar (or to taste) 2–3 green cardamom pods, crushed 1 small cinnamon stick (optional)
In a saucepan, add 2 cups of full-fat milk and ½ cup of water. Boil it on low-medium flame.
Add 2 tbsp tea leaves, 2–3 crushed cardamom pods (elaichi), and 1 small cinnamon stick. Mix and let it boil on a low flame.
Lower the flame and simmer the chai for about 8 to 10 minutes, so that the flavours aromatise and the milk thickens slightly.
Add 2–3 tbsp sugar, stir well, and continue boiling for another 2–3 minutes until the tea seems creamy.
Turn off the flame. Cover the pan with a lid and let the chai rest for about 2 minutes so that the flavours blend more.
Strain the hot Irani chai into small cups and serve immediately with biscuits or bun maska.