Ek Kadak Chai
(Beverage Café)
EK KADAK CHAI
Chai is an integral part of life in India. While there is not a formal ceremonial way of preparing chai, it is enjoyed by many families’ multiple times a day. “Garam Chai”, or hot chai, is often served with Indian fried snacks, called samosas or pakoras. At nearly every train stop in India, vendors (called Chaiwallahs) sell chai in wide-brimmed fired clay cups (called kullarhs).
Ek Kadak Chai serves such chai varieties at its outlets in different locations of the city with the authentic traditional snacks. it offers its customers to choose a variety of flavors from the menu.
Our signature variety is the “KADAK CHAI” which makes us the most popular among the city brands
Since traditional chai beverages can vary from town-to-town and family-to-family, there is no one recipe that defines chai. But the beverage typically consists of these ingredient categories
Tea:
The Assam and Darjeeling black teas native to India are most popular to use as a chai base. But you’ll also find chai made with various types of green teas, the South American herb yerba mate or the South African herb red rooibos. You may also find completely herbal blends made only from spices and containing no tea leaves.
Sweetener:
White sugar, brown sugar and honey are typical chai sweeteners, but other sugars, like demerara, turbinado or coconut, may also be used. Jaggery, an unrefined cane sugar, is a popular sweetener used in parts of India.
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Milk:
Indian chai is often made with buffalo milk. But the more Western version that we are used to is typically made with cow’s milk or dairy alternatives, like soy, almond, rice and coconut milks. You may also find yak or goat milk in other chai beverages around the world. Some recipes will have you steep a strong chai in water and then dilute it with milk. Other recipes have you simmer the chai spices in a mixture of water and milk or in all milk.
Spices:
The spices, or “masala”, used in chai will vary by region, climate and cultural preference. Traditionally, cardamom, ginger, cloves, cinnamon and black peppercorns were dominant chai spices and all readily available in India. Vanilla, nutmeg, mace, star anise or fennel may also be seen in some traditional recipes. As chai moved west, bay leaf, allspice, cacao or saffron became popular additions. Coriander and cumin may also show up in some recipes
- Visit our nearest outlet and enjoy the different flavors of chai and traditional snacks.
- Zafrani chai, kadak chai, masala chai are some of our popular variety in the city