Sweet, Spiced, or Salty? A Regional Guide to India’s Most Beloved Chai

Few rituals in India are as cherished as chai. Chai is woven into the cultural fabric of the country—offered as a gesture of hospitality, shared over conversations, and prepared with distinct regional influences that reflect India’s diverse culinary heritage, apart from being a beloved beverage. While many around the world recognize India for its bold and fragrant masala chai, the country’s chai culture extends far beyond this spiced classic. The smoky, salty Kahwa sweetened tea of Kashmir to the buttery richness of Rajasthan’s Rajwadi chai with kesar, each region boasts its own interpretation of this beloved drink.

At Sura by Sana, we embrace these time-honored traditions through Authentic Indian Dining Experiences in Copenhagen, curated menus, and Traditional Indian Cooking Classes in Kbh Denmark that offer a deep dive into India’s culinary legacy. Let’s explore the fascinating chai varieties that define India’s rich tea culture.

Masala Chai – Mumbai’s Sweet and Spicy Icon

While masala chai is popular across India, its modern form—boiled with milk and spices—gained prominence in the early 20th century, particularly in Mumbai (then Bombay), where it became a staple at railway stations and street stalls. The use of Assam or Darjeeling tea leaves (native to Northeast India) and spices like cardamom, ginger, and cinnamon reflects India’s spice trade history.

No discussion of Indian chai is complete without masala chai, a staple found across bustling streets and luxurious cafés alike. This version of tea is infused with a symphony of warming spices such as cardamom, cloves, cinnamon, and ginger. Traditionally brewed with milk and sweetened generously, masala chai delivers a comforting, aromatic experience.

In Mumbai, street-side tapris (tea stalls) serve masala chai in cutting glasses—small, thick glasses that ensure just the right serving size for a mid-day energy boost. The experience of sipping this rich, spiced brew while watching the city’s rhythm unfold is something truly special.

Kahwa Sweetened Tea – Kashmir’s Salty, Smoky Elixir

Kahwa (or Sheer Chai) originates from Kashmir, where the tradition of drinking salty, pink-hued tea dates back centuries. Influenced by Central Asian and Persian tea customs, it is made with Kashmiri green tea leaves, baking soda (for the pink hue), and salt. The addition of malai (clotted cream) reflects the region’s dairy-rich cuisine.

Unlike the sweet masala chai of the rest of India, Kahwa sweetened tea is a stunning pink-hued tea with a savory, smoky profile. This unique chai is brewed with green tea leaves, baking soda (which enhances its color and texture), and salt instead of sugar. The result is a bold, almost broth-like tea that is often enriched with malai (clotted cream) and served with lavasa bread or crispy girda.

Traditionally sipped in the cool Himalayan mornings, Kahwa sweetened tea is a reminder of how regional flavors are influenced by geography. The addition of salt in tea—common in high-altitude cultures—helps balance hydration, making it a practical and cultural necessity.

Rajwadi Chai with Kesar – Rajasthan’s Buttery Comfort

Rajwadi Chai hails from Rajasthan, where the royal kitchens of Rajputana kings popularized this luxurious brew. The use of kesar (saffron)—a prized spice historically traded via the Silk Road—reflects Rajasthan’s royal heritage, while the addition of cardamom and dry fruits showcases Mughal influences.

Rajwadi chai is Rajasthan’s royal take on the everyday cup of tea—rich, aromatic, and indulgent. Infused with kesar (saffron), cardamom, and sometimes a hint of rose or dry fruits, this chai isn’t just a drink, it’s an experience.

Long cherished practice of serving in kulhads or ornate cups, Rajwadi chai reflects the grandeur of Rajasthani hospitality—bold in flavor, soothing in spirit. It’s the kind of chai that warms your hands and your soul, perfect for slow mornings or late-afternoon gossip in palace courtyards and roadside dhabas alike.

Sulaimani Chai – Kerala’s Fragrant, Zesty Brew

Sulaimani Chai traces its roots to Kerala’s Malabar Coast, where Arab traders introduced black tea centuries ago. The name comes from the Arabic word "Sulaiman" (Solomon), reflecting its Middle Eastern influence. The tea’s lemon and cardamom infusion is reminiscent of Omani and Yemeni tea traditions.

Unlike the milk-based chais of northern India, Kerala’s Sulaimani chai is a delicate, spiced black tea with Arabic influences. Brought to India through ancient trade routes, this tea is steeped with black tea leaves, infused with cardamom, and finished with a splash of lemon. Its light, citrusy profile makes it a refreshing digestive tea, often enjoyed after a rich meal.

Sulaimani chai was beloved by traders along the Malabar Coast and continues to be a symbol of Kerala’s culinary exchange with the Middle East. It pairs beautifully with sweet dates, coconut snacks, or banana fritters—a combination often served at coastal tea shops.

Gud Chai – Varanasi’s Earthy, Jaggery-Sweetened Tea

Gud Chai is a specialty of Uttar Pradesh, particularly Varanasi, where jaggery (gur) has been used as a sweetener for centuries. The practice of serving tea in kulhads (clay cups) is deeply rooted in North India’s rural traditions, believed to enhance flavor and aid digestion.

In the ancient city of Varanasi, chai is deeply intertwined with spirituality and tradition. Gud chai swaps refined sugar for jaggery (gud), an unrefined sugar that imparts a rich, caramel-like sweetness to the tea. Boiled with robust Assam tea leaves and a hint of ginger, gud chai is often served in kulhads—small, unglazed clay cups that add an earthy aroma to the experience.

Drinking chai in a kulhad is a centuries-old practice, as the clay imparts a subtle mineral taste while keeping the tea warm.

Ronga Saah – Assam’s Bold and Unadulterated Tea

Ronga Saah (Red Tea) is native to Assam, the largest tea-producing region in India. Unlike milk-based chai, this strong, malty brew highlights the natural flavor of Assam’s indigenous Camellia sinensis var. assamica tea leaves, cultivated since the British colonial era (early 19th century).

For purists, Assam’s ronga saah is the ultimate expression of tea in its simplest form. Unlike most Indian teas, which are boiled with milk and sugar, ronga saah is brewed with loose-leaf Assam tea and served plain or with just a touch of lemon. This strong, copper-hued tea highlights the malty, full-bodied flavors of Assam’s famous tea leaves. A staple among Assamese households, it is often paired with puffed rice (muri) or jaggery-laced snacks.

Irani Chai – Hyderabad’s Creamy, Persian-Inspired Brew

Irani Chai was introduced to Hyderabad in the early 20th century by Persian immigrants who settled in the city under the Nizams’ rule. The tea’s slow-brewed, milky-sweet style, adapted to Indian tastes with stronger tea leaves and sugar.

Irani chai holds a special place in India’s tea culture, especially in cities like Hyderabad, Pune, and Mumbai, where it’s more than just a beverage—it’s a daily ritual. Distinct for its strong, creamy texture and rich flavor, Irani chai is brewed slowly with milk, tea leaves, and a generous dose of sugar.

It's often enjoyed in old-school Irani cafés, paired with sweet osmania biscuits or buttery buns. These cafés have become nostalgic cultural hubs, where conversations linger as long as the chai does—warm, comforting, and full of character.

Chai in Contemporary Times: From Tradition to Global Trend

India’s chai culture is undergoing a remarkable transformation—honoring tradition while embracing modern entrepreneurship. The success of homegrown chains like Chaayos, with its "Experiments with Chai" philosophy, mirrors a broader trend of Indian brands reinventing heritage flavors for contemporary consumers. Much like Raju Omlet—which transformed Mumbai’s street-style egg dishes into a scalable QSR (Quick Service Restaurant) concept—Chaayos has elevated the humble chai into a premium, customizable experience, proving that regional staples can thrive in organized retail spaces.

The beverage market’s dynamics reveal fascinating cultural shifts. When Café Coffee Day (CCD) first expanded into North India—a fiercely chai-loving region—it faced an uphill battle. Coffee, historically preferred in South India, initially struggled to gain traction until CCD smartly localized its menu, introducing chai-infused drinks alongside coffee. This shift underscores the enduring dominance of chai in India’s beverage culture, even as global coffee chains try to make inroads.

Today, chai’s evolution reflects India’s entrepreneurial spirit. From side-hustle tea stalls to scalable brands, the journey parallels stories like that of Raju Omlet’s founders, who turned a simple street food idea into a multi-city business. Similarly, chai startups are leveraging digital ordering, themed cafés, and fusion flavors—like matcha chai or chocolate kulhad chai—to attract younger audiences.

Yet, despite modernization, chai remains deeply rooted in daily life. Whether served in a clay kulhad at a Varanasi ghat or a biodegradable cup at a metro station, it continues to bridge generations. International markets are taking note too, with Indian chai brands expanding overseas, much like Raju Omlet’s foray into the UAE—proving that nostalgia, when packaged innovatively, has universal appeal.

At Sura by Sana, we celebrate this blend of heritage and innovation, offering chai experiences that honor tradition while embracing the future. After all, in India, every sip of chai tells a story—and the next chapter is just being brewed.

A Taste of India, One Sip at a Time

Every steaming cup of chai tells a story - of Mumbai's bustling streets perfumed with cardamom and ginger, of Rajasthan's royal kitchens where saffron-infused tea once graced palace courtyards, of humble roadside tapris where laughter and gossip flow as freely as the tea. Across India's diverse landscapes, chai becomes a mirror of local life - sometimes sweet like Kolkata's morning conversations, sometimes bracing like Kashmir's mountain air, always comforting like a mother's hand passing you your first childhood sip. These aren't just regional recipes, but liquid memories passed down through generations, each fragrant brew whispering tales of home, community, and shared moments that make life sweeter. Whether served in an earthen kulhad or a designer cup, what makes chai truly special isn't just the blend of spices, but the blend of hearts that gather around it.

So, the next time you sip on chai, remember—you’re not just drinking tea. You’re experiencing centuries of culture, one warm and fragrant sip at a time.

At Sura by Sana, we celebrate this quintessential chai in our Exclusive Private Indian Dining in Kbh, where guests can enjoy a bespoke masala chai pairing with our curated Indian menus.