Irani Chai
Hyderabad, India
Creamy, thick, and uniquely Hyderabadi—brewed with mawa for an indulgent texture found nowhere else.
The Story
Irani chai came to India with Zoroastrian immigrants from Iran in the 19th century. They opened cafés (Irani cafés) across Hyderabad and Mumbai, serving this distinctive tea. The secret is mawa (reduced milk solids) or cream, which gives it an almost pudding-like richness. Irani cafés are disappearing, but the chai tradition lives on. It's served with Osmania biscuits—the perfect pairing created by the cafés themselves.
Flavor Notes
Perfect For
- Breakfast
- Biscuit dunking
- When regular chai isn't rich enough
- Hyderabadi cuisine pairing
- Nostalgic café vibes
Pairs Well With
Make It at Home
2 cups · 12 minutes
Ingredients
- 1 cup water
- 1 cup milk
- 2 tablespoons mawa (khoya) or thick cream
- 2 teaspoons loose black tea
- 2-3 tablespoons sugar
Steps
- 1Boil water and add tea leaves
- 2Simmer for 2-3 minutes until strong
- 3Add mawa and stir until it dissolves
- 4Add milk and sugar
- 5Simmer for another 3-4 minutes, stirring
- 6The chai should become thick and creamy
- 7Strain into cups
- 8Serve with Osmania biscuits for dunking
Variations to Try
- ✦Add a pinch of cardamom
- ✦Use clotted cream if mawa unavailable
- ✦Double the mawa for extra richness
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
Medium heat
(85°C)
Amount
2 teaspoons tea, 2 tablespoons mawa per cup
Steep Time
Simmer 5-7 minutes
Resteeps
Not traditional
Recommended Vessel
Saucepan, ceramic cups
Brewing Tips
Mawa (khoya) is key—cream can substitute but isn't the same. The tea should be thick enough to coat the cup. Serve with Osmania or glucose biscuits for the authentic Irani café experience. The chai is sweet, so adjust sugar carefully.