Café Ritual · Strong Milk Tea
Irani Chai
Photo: Ahmed Nisar / Wikimedia Commons · Public domain
It's made with two pots: the tea is brewed separately from the milk, which is simmered down until thick, and the two are only combined in the glass.
Strong-brewed black tea is mixed with a thick, slow-reduced milk base and poured into a small glass, giving a rich, creamy brew. Hyderabad's remaining Irani cafés, with their high ceilings and marble-topped tables, serve it alongside Osmania biscuits and buttered bun-maska.
Why it's made this way: Iranian immigrants brought the café format and tea style to Hyderabad in the late 19th and early 20th centuries, and the strong, milky brew became one of the city's signature tastes.
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