From pink brews to half-cups of joy, India’s lesser-known chai stories are worth savouring
Imagine the clink of glasses at a roadside stall, the hiss of boiling milk, and the swirl of cardamom-scented steam rising into the air. In India, chai is never just about quenching thirst — it is a pause in the day, a ritual of belonging, and a warm invitation to conversation.
As we celebrate National Chai Day on September 21, it is worth remembering that beyond the familiar masala chai lies a kaleidoscope of rare and fascinating traditions, each deeply connected to the culture of its region.
Kashmiri Noon Chai — a pink sip of the mountains
In the frosted valleys of Kashmir, mornings often start with a cup of Noon Chai, also called Gulabi Chai. Unlike the golden or brown shades, we associate with tea, this one shimmers with a blush-pink colour.
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The secret lies in green tea leaves that are brewed slowly with a pinch of baking soda, before being enriched with milk and salt. Crushed almonds or pistachios top the drink, making it both hearty and elegant. Paired with breads like lavasa or sheermal, it warms bodies and spirits alike in the Himalayan chill.
Sulaimani Chai — Kerala’s liquid poetry
Far south, on Kerala’s Malabar Coast, tea adopts a minimalist style. Sulaimani Chai is black, light, and fragrant, with notes of lemon and spices like cardamom or cloves. Its history traces back to Arab traders who brought their own taste for tea to India’s shores.
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Unlike rich milk-based chai, this brew is typically enjoyed after meals, serving as both a digestive and a soothing finish. For the Mappila Muslim community, it is a cup of history as much as a refreshment.
Rajasthan's saffron-scented cup
Rajasthan, with its rugged deserts and bold flavours, adds a unique character to chai. Yes, the masala chai rules here, but households often incorporate local twists. In winter, dried rose petals, saffron strands, or even ajwain seeds are added to the pot.
These inclusions do more than just flavour the tea — they offer medicinal benefits, providing warmth and relief in a region where the nights can be bitterly cold.
Assamese Lal Chah — strong, simple, soulful
In Assam, where sprawling tea estates extend to the horizon, tea culture embodies a simple honesty. Lal Chah (literally, “red tea”) is a strong black tea, boiled without milk and sweetened with sugar or jaggery.
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The brew is bold, brisk, and intensely refreshing, reflecting the state’s hardworking spirit. It is the preferred choice at roadside stalls, best enjoyed with puffed rice or spicy fritters.
Cutting Chai — Mumbai’s half-measure of happiness
No conversation about India’s chai is complete without Mumbai’s famous Cutting Chai. It’s not just about a special recipe, but about the vibrant culture it represents. Served in small glasses — literally half a cup — it’s just enough to recharge, catch up, or enjoy a few stolen moments.
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In a city that’s always on the move, this simple half-cup becomes a unifying touchpoint, shared happily by office workers, students, and dreamers alike.
More than just tea leaves and spices
What makes chai remarkable across India is not only its taste but also the stories infused into every cup. From Kashmir’s blush-pink ritual to Kerala’s citrus-tinted simplicity, each region’s brew reflects its people’s identity, climate, and history.
So, this National Chai Day, the next time you sip your usual masala chai, remember there’s an entire map of flavours waiting for you — a journey across India, one steaming cup at a time.
