India is a land of diverse cultures – and that diversity spills right into its teacups. Chai isn’t just a drink here – it’s a way of life. But did you know that there’s no single version of chai across the country? From Kashmir to Kerala, every region has its own unique style and flavor of tea.
Let’s explore 5 popular types of Indian chai that every tea lover should try at least once!
1. Noon Chai (Kashmiri Pink Tea)
Region: Kashmir
Color: Pink
Taste: Mildly salty, slightly creamy, and floral
What Makes It Special:
Noon Chai (also called Gulabi Chai or Sheer Chai) is a traditional Kashmiri tea made with green tea leaves, baking soda, milk, and salt. The addition of baking soda reacts with the tea to give it its unique rosy-pink color.
Garnish: Crushed almonds and pistachios for a royal touch.
When to Drink: Often served during winter and festive occasions in Kashmir.
Health Note: It is rich in antioxidants and helps warm the body during cold weather.
2. Cutting Chai (Mumbai)
Region: Maharashtra
Color: Classic brown
Taste: Bold, sweet, and strong
What Makes It Special:
“Cutting” means half – this version is a small but strong shot of masala chai, served in a small glass in the bustling streets of Mumbai. It’s perfect for a quick chai break without going overboard.
Popular With: Office workers, college students, and anyone in a hurry!
Spice Profile: Ginger, cardamom, and cloves – strong and spicy.
Fun Fact: Cutting chai is more about community and conversation than just tea.
3. Sulaimani Chai (Kerala & Hyderabad)
Region: Kerala and Hyderabad (influenced by Arab culture)
Color: Deep golden-brown
Taste: Light, lemony, and slightly spiced
What Makes It Special:
Sulaimani chai is a tea without milk, brewed with black tea, a hint of lemon, cardamom, and sometimes jaggery or sugar. It’s refreshing and is often enjoyed after a heavy meal to aid digestion.
Ideal For: People who prefer non-dairy or lighter tea options.
Flavor Tip: Serve hot with a squeeze of lemon and a hint of mint.
🧋 4. Irani Chai (Hyderabad)
Region: Hyderabad and Pune
Color: Rich cream
Taste: Ultra-creamy, sweet, and indulgent
What Makes It Special:
Irani chai is made by boiling milk and tea separately, and then combining them. It’s often served thick and sweet, alongside Osmania biscuits at old Irani cafés.
Experience Tip: Best enjoyed slowly, with conversation and a biscuit to dunk.
Texture: Creamy, velvety, and very rich.
5. Tulsi Chai (Holy Basil Tea)
Region: North India (Ayurvedic households)
Color: Light brown
Taste: Earthy, herbaceous, and calming
What Makes It Special:
Tulsi (holy basil) is considered a sacred and medicinal herb in India. Tulsi chai blends tulsi leaves with black tea, and sometimes with ginger, honey, or lemongrass.
Health Benefits:
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Supports immunity
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Fights stress and anxiety
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Natural detoxifier
When to Drink: Great as a morning detox tea or an evening stress-reliever.
A World of Chai Awaits
Each of these chai types reflects the culture, climate, and character of the region it comes from. Whether you like your tea salty or sweet, light or creamy, spicy or floral — there’s an Indian chai just for you.
Next time you crave a cup of comfort, skip the usual and give one of these regional gems a try!
