Irani Chai

Serving: 1 Cup

Irani Chai is a creamy, slow-brewed tea introduced to India by Persian immigrants in the late 19th century. It became iconic in the Irani cafés of Hyderabad, Mumbai, and Pune, where it’s served alongside soft buns, biscuits, or Osmania cookies. What sets Irani Chai apart is its slow simmering method – tea leaves are brewed separately in water, while milk is boiled down until thick and rich, then combined to create a luxurious, almost dessert-like tea. This chai is all about patience – the longer the simmer, the deeper the flavor. Slightly sweet, milky, and aromatic, it’s the kind of tea you linger over while chatting with friends in a cozy café.

it’s etymology

“Irani” refers to the Persian (Iranian) origin of this tea. The Persian influence is evident in the use of rich ingredients like mawa (khoya) and the slow-cooking technique. The word “dum” in Hindi means “to breathe” or “steam,” referring to the slow-cooking method that allows the ingredients to breathe and develop their flavors fully.

Ingredients

Step-By-Step Guide

Step 1

In a small pot, bring 1 cup water to a boil.

Step 2

Add crushed ginger, cardamom, and cinnamon, and let it simmer for 2 minutes to release their aromas.

Step 3

Then add in the black tea leaves and simmer for 2–3 minutes until the decoction is deep and robust.

Step 4

Then add the milk and bring to a gentle boil.

Step 5

Stir in the condensed milk and mix well until completely dissolved.

Step 6

Add in the sugar and saffron (if using), then let it simmer for 2-3 minutes.

Step 7

Add heavy cream (if using) for extra richness and stir gently for 1 minute.

Step 8

Remove from heat, strain into a cup, and enjoy.

Notes

milk type :

Always use whole milk for the authentic rich texture - avoid low-fat milk.

Crushing Spices :

Use a mortar and pestle or spice blender to lightly crush the spices.

Consistency :

The chai / tea consistency should be creamy but not too thick - similar to a milkshake consistency.

Saffron Handling :

Don't overboil the saffron: Add it towards the end to preserve its delicate aroma.

If Using Tea Bags :

For 1/2 tbsp: 2 tea bags, for 1 tbsp: 3 tea bags, for 2 tbsp: 5 tea bags.