Tandoori chai is an experimental and potent hot drink that has swept away the hearts of enthusiastic tea drinkers worldwide, especially in India. This wonderful preparation brings together the classic flavour of chai and a smoky touch; therefore, this recipe is not made conventionally. Brought from the streets of India, it has now become one of the must-tries for those looking for something new to have over their cup. Discover this unique tandoori chai recipe today! The preparation starts with the standard chai, a brew of black tea, milk, sugar, and spices like cardamom and ginger. What sets tandoori chai apart, though, is how it's presented into clay cups known as "kulaks" that have been preheated inside the tandoor, a traditional clay oven. As they get hot, the flavour of smoke absorbed from the tandoor into the tea will give it an unusual but interesting aroma. When the hot chai is poured into the warmed kulchas, it presents an exciting contrast in temperatures. Here's a flavourful recipe of tandoori chai. The cup exudes the smoke, engaging the senses even before the first sip of this drink. Tandoori chai is usually served with snacks like samosas or pakoras, which pair up well to be enjoyed as a treat during the afternoon. Flavours-filled tandoori chai has become a hit in cafes and eateries across India and even abroad. Of course, this is not just a new drink but an experience that lays out the rich culinary heritage of India before its viewers. Whether it is a large part of Indian cinema or not, tandoori chicken is from a vastly different tradition than plain chicken. Likewise is the thirst for that memorable flavour.

• 2 cup milk
• 2-3 tsp sugar
• 1/2 inch ginger
• 1 cardamom
• 11/2 tbsp tea leaves

• A distinct flavour for this tea brew is how tandoori chai has tapped its popularity- since it loves to have the smoky aroma in its rich taste.
• The appetizing drink is traditionally prepared in a clay pot; infusing an earthy essence heightens the experience. So, let's learn how to make this mouthwatering drink with very simple ingredients.
• But, for starters, take your ingredients: 2 cups of milk, 1/4 cup of water, 2-3 teaspoons of sugar according to your taste, a 1/2-inch piece of ginger, one cardamom pod, and 1.5 tablespoons of tea leaves.
• The synergy of all these ingredients together gives you a strong, fragrant chai that will surely tantalise your senses.
• Begin with the preparation of your spices. That 1/2 inch piece of ginger should be crushed lightly so that its oils get released, which provides that refreshing zing to the tea.
• Take the cardamom pod and crush it lightly, as this will release the unique flavour of the cardamom in the chai. Ginger and cardamom are two prime constituents of traditional chai, and these give a warm and comforting aroma.
• Stir the mixture of 2 cups milk and 1/4 cup water in a medium saucepan and heat it on middle fire to attain a slight boil.
• Adding water will balance the milk's richness, giving it a more rounded flavour. Once the milk starts heating, get the clay pot to prepare for tandoori.
• While the milk and water are getting hot, take a small clay pot and put it straight onto an open flame or onto a hot plate to warm it up.
• The idea is to heat the clay pot to this extent that it becomes red-hot and develops a very weakly smoky charring on the outside that essentially makes tandoori chai smoky. These will take a few minutes to cook, and you can keep an eye on them so that they don't burn.
• Once the milk-water mixture starts boiling, add the crushed ginger and cardamom to it in the saucepan. Then you put in 2-3 teaspoons of sugar by its taste.
• The mixture should boil for a few minutes, where the spices' flavours infuse into the tea. The aroma that peeps into your kitchen after this step is all to be relished, without patience but with eagerness to see the final product.
• Now add 1.5 tablespoons of tea leaves to the saucepan that has been simmering. This quality tea blend will add depth to your chai and make it richer.
• The tea should steep for some 5 minutes, allowing all the leaves to infuse the flavour entirely. The colour will intensify, and you will find the perfect blend of spices with tea leaves coming together.
• Now, let's put both elements together. Carefully place the hot clay pot on the ground by taking it away from the flame using tongs or hand protection with a cloth, and then pour the brewed tea mixture into the clay pot.
• The sizzling sounds will resonate immediately in the hot clay pot as it comes in contact with the hot liquid, intensifying the smoky smell.
• You might pour the tea back and forth a few times in between the clay pot and some other container to unlock its flavour.
• This does two things: aerates and cools it to a perfectly drinkable temperature. And then, of course, there is that lovely sound of pouring, making tandoori chai quite a sensory delight for the taste buds.
• Pour the tandoori chai into cups and serve hot after you're satisfied with the pouring. It has a smoky flavour, which one acquires while making this type of preparation, and the warm spices make it an excellent drink to sip on any time of the day.