What Is This Smoky Sensation?
Tandoori chai is an innovative style of preparing tea that has become a sensation across India. It starts with a classic masala chai, brewed with milk, sugar, and aromatic spices like cardamom and ginger. The magic, however, lies in the final step. The freshly
made tea is poured into an empty clay cup, or 'kulhad', that has been heated to an extremely high temperature in a tandoor. As the hot liquid hits the searingly hot clay, it sizzles, froths, and bubbles over, infusing the chai with a distinctively smoky and earthy aroma that sets it apart from any regular cup of tea.
The Theatre of Preparation
A huge part of tandoori chai's appeal is the sheer spectacle of its creation. It’s a performance that draws crowds at tea stalls and cafes. First, the kullads are placed inside a tandoor or heated over an open flame until they are glowing red-hot. The chai itself is typically prepared separately, often being only semi-cooked. Then, using a pair of tongs, the scorching kulhad is placed into a larger serving vessel. The prepared chai is then poured into the kulhad. The result is a dramatic overflow as the tea boils instantly upon contact with the hot clay, releasing clouds of fragrant, smoky steam. This bubbling concoction is then poured into a fresh kulhad for serving, delivering a multi-sensory experience before the first sip is even taken.
A Taste of Earth and Fire
The defining characteristic of tandoori chai is its unique flavour profile. While a standard masala chai is known for its spicy and milky notes, the tandoori process adds a completely new dimension. The intense heat of the kulhad caramelises some of the sugars in the chai, adding a subtle sweetness. More importantly, it imparts a prominent smoky flavour and a pleasant earthiness from the baked clay. This 'sondha' or earthy fragrance is deeply nostalgic for many, reminiscent of traditional clay pot cooking. The result is a brew that is richer, smokier, and more complex than its conventional counterpart, offering a comforting yet novel taste.
From a Pune Cafe to a National Trend
The credit for popularising this unique beverage often goes to Amol Rajdeo of 'Chai La' tea shop in Pune. The idea was reportedly inspired by a childhood memory of his grandmother reheating turmeric milk for him in a kulhad placed in the embers of a bonfire. After experimenting with the concept, he launched tandoori chai, and it quickly became a local hit. However, its journey to becoming a nationwide phenomenon was fuelled by social media. The visually stunning preparation process made it perfect for videos and photos, which quickly went viral. Food bloggers and influencers amplified its reach, and soon, tandoori chai stalls began popping up in cities across India, from Delhi to Hyderabad, becoming a fixture in the country's vibrant street food scene.
