Pakistani Chai

Pakistani Chai: Kadak & Kashmiri Tea Recipes | Culinary Travels

This is a Guest Post written by Anum Nawaz, Instagram Influencer at Pen a Thought and all-round Pakistani food enthusiast.

Chai is a warm beverage mainly found in Pakistan and India. Consisting of water, loose tea, spices, milk, and sugar, it sparks conversations, keeps you warm, and finishes wedding celebrations.

Steaming, spiced, and utterly comforting—chai is the soul of Pakistani mornings and a constant companion through the day. From bustling street corners to quiet home kitchens, the aroma of cinnamon, cardamom, and rich black tea drifts through the air, inviting everyone to pause for a moment, take a sip, and connect. During my recent travels across Pakistan, I found chai wasn’t just a drink—it was a ritual.

In tiny roadside stalls, chai-wallahs poured steaming cups into small glasses with care, while in homes, families gathered around kettles, sharing stories and laughter over the sweet, spicy brew. Each sip was an invitation: slow down, savour the warmth, and savour the connection. Kadak Chai, bold and creamy, is the everyday hero—perfect with spicy snacks like samosas or parathas, or sweet treats like cake, cookies, or jalebi. Kashmiri Chai, with its delicate pink hue and nutty garnish, is the ceremonial showstopper, gracing weddings and festive celebrations.

Both embody the magic of chai: a simple beverage, yet capable of bringing people together in the most meaningful way. Whether you’re looking for a taste of Pakistani streets or a comforting cup to curl up with at home, this Kadak Chai recipe is a gateway to warmth, flavour, and tradition. Let’s brew, sip, and celebrate the humble but extraordinary cup of chai.

Pakistani Chai is something which brings family, friends and even strangers together. It’s so much more than a drink—it’s a staple of every breakfast, conversation and catch up. Its presence may never be valued as much as it should be but its absence is always felt. So why not try something new and see where your taste buds will take you.

History of Chai

Its origins trace back to India under British colonisation. The British tea concept was adapted by adding spices and milk, creating Chai, later carried to Pakistan.

After the partition of India and Pakistan in 1947, many delicacies were adapted uniquely by each country. Chai is a shared beverage with many varieties, connecting Indians and Pakistanis worldwide.

The Importance of Chai

During my recent trip to Pakistan, Chai was everywhere: chai stalls, restaurants, coffee shops, and homes. It accompanies conversations, debates, and snacks alike.

Types of Chai

Two main types: Kadak Chai and Kashmiri Chai.

Pakistani Kadak Chai

Prep: 5 mins | Cook: 10 mins | Servings: 4 cups

Ingredients:
3 teaspoons black tea leaves or 2 tea bags
7 teaspoons sugar
1 cinnamon stick
7 green cardamom pods, bruised
A pinch of salt
500ml whole milk
500ml water

Instructions:
1. Bring the water to the boil in a medium-sized pan.
2. Add the tea leaves or tea bags and boil for a minute, then add cinnamon and cardamom pods. Reduce heat and simmer 5 minutes.
3. Pour in milk and return to boil, then simmer 2 minutes.
4. Remove from heat and stir in salt and sugar.
5. Strain through a fine sieve into cups and serve.
Tip: Adjust sugar and spices to taste.

Kashmiri Chai

Prep: 5 mins | Cook: 15 mins | Servings: 4 cups

Ingredients:
3 teaspoons green tea leaves or Kashmiri tea leaves
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon crushed green cardamom
3 cups water
1 cup milk
A few drops of red food colouring (optional)
2 tablespoons crushed pistachios and almonds
1 star anise (optional)

Instructions:
1. In a saucepan, boil water with tea leaves, baking soda, and salt for 5–7 minutes, until the tea froths and develops a pinkish colour.
2. Add cardamom, star anise, and milk; simmer for another 5–7 minutes, stirring gently.
3. Add red food colouring if desired for a deeper pink hue.
4. Strain the tea into cups.
5. Garnish with crushed pistachios and almonds.
Tip: Adjust milk and sugar according to taste.

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