Irani Chai (Dum Style)
The Persians who came to India, brought with them their local cuisine. Local Mumbaikars love the Parsi food. The favourites being dhansak, akuri, lagan-nu-custard and of course the Irani Chai.
Everytime I visit South Mumbai, I make it a point to stop by the famous Kyani Bakery (Marine Lines) for a Chai with Bun Maska or some ginger biscuits. Kyani is Mumbai’s oldest Irani café. A favourite of many celebrities.
The high ceilings, red checkered mats, old rustic furniture, neatly lined mawa cakes and range of baked goodies at the counter, resemble a typical Iranian café.
It’s location makes the café popular with college students – St. Xavier’s College is just around the corner, the office goers and the tourists you will find them all at this place. Truly one of the most iconic restaurants in Mumbai. That part of the city carries an old-world charm, which I love.
South Mumbai makes me nostalgic. My first corporate job was at Ballard Estate. We often used to order the Berry Pulao from the extremely famous Britannia Café. If you have ever visited Britannia Café you will be in for a shock looking at the state of that place from outside. It looks completely run down. But on the inside the action is quite different.
Every year, I make it a point to visit the Kala Ghoda Arts festival and again that gives me a reason to visit these few iconic restaurants.
While many of these Irani cafés and restaurants have shut shop, there are a few that have stood the test of time. And in each of these places you will love the Irani Chai.
Let’s see how to make it.
Irani Chai is richer than the normal milk tea. Condensed milk and fresh cream is added to the concoction.
You can use any good quality black tea leaves for this. Boiling the tea for 20 – 25 minutes on dum is what makes it different from the regular tea.
Irani Chai (Dum style) recipe:
Ingredients :
- 3 cups water
- 3 tsp black tea leaves
- 2-3 tbsp sugar
- 1 cup milk
- 1 tbsp fresh cream
- 2 tbsp condensed milk
- 3 green cardamoms (crushed)
Method :
- Boil the milk with condensed milk and fresh cream. It should be of slightly thick consistency.
- Now in your tea vessel boil water, add the tea leaves, cardamoms and sugar. Cover the vessel with a foil and let it simmer for 20-25 minutes. It’s called dum cooking.
- Once the tea decoction is ready. Strain it and add the thick milk to it.
Ready to serve hot with Bun Maska (butter) or ginger biscuits
Handy Tips :
- Do not strain the milk while pouring into the tea. It’s the cream in the milk that lends the much needed richness to the Irani Chai.
- Be generous with the butter on the Bun. And you will have the perfect accompaniment for your Irani Chai.
