The Legacy of Irani Chai
There is an interesting story behind Irani chai's origin in Hyderabad. It is said that Persian immigrants came to Mumbai's port in the last century and prior to that in search of a better life and to trade. From Mumbai they migrated to Pune and then to Hyderabad. Along with them came the concept of Irani chai.
The difference in Irani chai and rest of the tea style made in India varies in the making process. The tea leaves are boiled in a separate container along with water and milk is also boiled in separate container. Then while serving to the customers they pour in first the milk then the liquid solution made from tea leaves. This process is seen in many places which still retain that Iranian touch.
Antioxidant Powerhouse: Irani Tea, prepared with premium tea leaves and a blend of carefully selected spices, boasts a rich concentration of antioxidants. These powerful compounds play a pivotal role in neutralizing free radicals, promoting overall well-being and supporting a healthy immune system.
Irani chai is mostly served in a white ceramic cup and saucer and often called 90 ml chai after its standard volume. The sweet, milky Irani chai is known for its unique taste. It is traditionally served with staples such as Osmania biscuits, lukhmi, tie biscuit, fine biscuit, and even sweet cream.