By Devi Poojari
November 24, 2025
What makes the Irani chai a tad different than the usual cup of tea is the addition of thick, creamy milk that shifts is viscosity while also keeping its concentration strong. Pair the chai with bun maska or rusk, to make the perfect accompaniment.
1 cup water 1 cup full-fat milk 3-4 cardamom pods, crushed 1.5 tablespoons black tea leaves 1-2 tablespoons sugar, to taste
Add the milk and sugar to a saucepan and bring to a boil before simmering it until it reduces to 75% of its original quantity.
In another saucepan, add the water, tea leaves and cardamom pods to bring to a boil until it changes colour and deepens to a dark brown hue.
Continue to simmer it for 5-7 minutes before straining it into tea cups.
Strain the reduced milk over the black tea and stir well to combine before serving hot.