Tandoori Chai (Scorching Clay Pot Boiling Milk Tea, Street Style)
The baked pot boils like a magma! Smoky tea with earthy aromas
Description
An evolutionary drink visually and tastefully shocking: pouring sweet-boiled Masala Chai into a red-hot unglazed clay vessel (Kulhad), boiling it instantly to transfer earthy savoriness and smoke aroma to the Chai.
Restaurants serving Tandoori Chai (Scorching Clay Pot Boiling Milk Tea, Street Style)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Black tea leaves
- Sugar
- Ginger
- Cardamom
- Unglazed cup(Kulhad)
Instructions
- [For
- Servings/Ingredients] 400ml milk, 100ml water,
- tbsp CTC tea leaves (black tea),
- tbsp sugar,
- cardamom pods,
- ginger clove,
- unglazed cup (Kulhad).
- First, toss an empty 'unglazed cup (Kulhad)' directly into the charcoal fire of a Tandoor oven (or high-heat stove) beside the stall, heating it to super-high temp over tens of mins until the cup itself turns bright red.
- In another pot, bubble-boil massive milk, water, tea leaves, crushed ginger/cardamom, sugar making rich sweet Masala Chai.
- Prepare a large metal saucer (or pot), use tongs to place the scorching Kulhad fresh from charcoal in the center.
- Towards that Kulhad, pour piping hot Masala Chai all at once from above through a strainer.
- The moment liquid touches the scorching clay vessel, with a tremendous roar 'Sizzzzzle!!', the Chai boils violently like a volcano, bubbling foam overflowing from the vessel. In this instant, the smoky aroma of burnt unglazed clay completely transfers to the Chai. When boiling subsides, transfer the spilled Chai in the saucer to a new Kulhad (for serving) and hand to customer. An ultimate cup fusing earthy aroma and spice sweetness, tasted with all five senses.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Ginger
Substitutes at Japanese supermarkets
Pour Chai into a heated skillet (no earthy aroma but as boiling staging sub)
Pairing
Alongside snacks like Samosa or Pakora
Trivia
[Trend] Drinking Chai in 'Kulhad (unglazed vessel)' is an ancient culture, but this 'Tandoori Chai'—baking the vessel itself and boiling Chai like magma—is the essence of modern street culture that explosively spread across India via SNS after a Pune cafe invented it a few years ago. Not just visual impact, the taste reliably evolves 'savory'.
Eating tips & etiquette
[Unique Eating] Put mouth to the unglazed cup edge, feeling the earthy gritty texture with lips, slurping 'zuzu' the super-sweet Chai infused with intense smoke aroma prepared for burns!
Allergen
Dairy