Mumbai Guide: 'Chotu, Ek Cutting!' 7 Types Of Tea You'll Find On Any Corner Of City

The chai nukkads in Mumbai are the caffeine boosters that keep the city running. The chai stalls have become synonymous with Mumbai's streets. Often accompanied by vadapav stalls or hot bhajjis that go well with the chai.

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The small stalls on the corners of the city welcomes people of every economic background for a quick cup of cutting chai or a garam garam adrak chai and gossip with your mate

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In the further slides, know about types of infamous tea that will be served to you at any hour of the day.

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Cutting Chai: The quintessential Mumbai chai. It's a strong, sweet, milky tea served in a small glass, typically half the quantity of a regular cup. It's perfect for a quick energy boost and is often enjoyed during short breaks.

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Adrak Chai (Ginger Tea): A popular variation, especially during the cooler months or when one has a cold. Freshly grated ginger is added while brewing the tea, giving it a warm and pungent flavor that many find soothing.

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Masala Chai: This is the spiced version of regular chai. It's brewed with a blend of aromatic spices like ginger, cardamom, cinnamon, cloves, and black pepper. The intensity of the spices can vary from vendor to vendor, offering a unique taste at each spot.

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Elaichi Chai (Cardamom Tea): The fragrant and slightly sweet aroma of cardamom infuses this chai. Crushed cardamom pods are boiled with the tea leaves, milk, and sugar, creating a refreshing and aromatic brew.

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Lemongrass Chai: Some vendors offer a refreshing twist by adding lemongrass to the boiling tea. This imparts a citrusy and slightly tangy flavor, making it a unique and invigorating option.

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Irani Chai: Found in the Irani cafes of Mumbai, this chai is distinctively creamy and often has a hint of sweetness. It's typically brewed for a longer time, resulting in a richer and more robust flavor, often served in ceramic cups.

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Tandoori Chai: A more recent and trendy addition to Mumbai's street chai scene. The chai is brewed in the traditional way, but then it's poured into a pre-heated clay pot (tandoor). The hot tandoor imparts a smoky, earthy flavor to the chai, giving it a unique and rustic taste.

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