Hyderabadi Dum ki Chai

There’s tea, and then there’s Dum Ki Chai—rich, aromatic and deeply satisfying Hyderabad Special Irani Chai. Simmered on dum, this Dum Ki Chai is all about locking in bold flavors and creating that creamy, comforting sip we all crave. Perfect for cozy mornings or relaxed evenings, it’s more than just chai—it’s an experience.

More Tea Recipes For You To Try – Masala Chai, Hot Chocolate Masala Chai, Elaichi Chai

Chai—The Indian Word For ‘Tea’

In India, you can find a tea stall at almost every chowrasta (crossroad), each serving up steaming cups of joy. Today, on my tea trail, let’s journey to the city of pearls, Nizams, biryani, historic forts, hi-tech wonders, and countless stories—Hyderabad.

As you navigate the bustling streets near Charminar, tea stalls dot every corner, offering a taste of history and culture in every cup. Just as Mumbai is known for its Cutting Chai, Hyderabad proudly boasts its own star—Dum Ki Chai. Loved by all and enjoyed at any time of the day or night, it’s more than just a drink; it’s a ritual that unites people, regardless of the season.

The sight of a chaiwala (tea vendor) brewing fresh tea is as captivating as the aroma wafting through the air. Every chaiwala has a unique style—whether it’s in the way they prepare, serve, or present their tea. At many roadside stalls, we can see vendors serving tea in small glasses like the ones you see in this post.

About Hyderabadi Dum ki Chai

The word ‘Dum’ signifies the art of brewing tea on a low flame. This process allows the tea to simmer gently under a lid, locking in its rich aroma. This unique process creates a chai that’s deeply flavorful and aromatic.

Made by combining a spiced tea decoction with thickened, creamy milk, Dum Ki Chai is a treat for the senses. The decoction gets its distinct flavor from green cardamom and ginger, while the milk, enhanced A Perfect Blend of Sweetness and Richness with khoya (mawa), adds a luxurious creaminess. The result? A chai that’s thick, sweet, and irresistibly indulgent.

The mesmerizing aroma and lasting taste make Dum Ki Chai more than just a beverage—it’s an experience worth savoring!

A perfect cup of Dum Ki Chai is often paired with Osmania biscuits or a sweet bun, a combination that’s simply unbeatable. For many early risers heading to work, this pairing even doubles as breakfast. The warm, inviting aroma of the tea and its creamy, spiced flavors tell a story.

Dum ki Chai Ingredients

• Tea Powder | Tea Leaves – The heart of any chai is good tea powder or tea leaves. Tea powder or leaves determines the strength, color and flavor of the beverage. For Dum Ki Chai, use strong tea powder or a robust black tea leaves that can hold its own against the richness of milk and spices. The road side tea stalls use tea powder only for making this tea.
• Sugar – Sugar balances the strong flavors of the tea and spices, and in Dum Ki Chai, sweetness plays a prominent role. Adjust the quantity to suit your taste, but traditionally, this chai is on the sweeter side. Use granulated white sugar for a clean sweetness that dissolves easily.
• Khoya (Mawa) – Khoya, or reduced milk solids, is what gives Dum Ki Chai its signature creamy and rich texture. It adds a velvety smoothness and depth of flavor, elevating the tea to a luxurious indulgence. Fresh khoya is best, as it blends seamlessly into the chai without clumping.
• Milk – Milk forms the other half of the chai’s base, providing a creamy and luscious consistency. I recommend using full-fat milk for making dum ki chai. Full-fat milk enhances the richness and complements the khoya.
• Green Cardamoms – Known as the “queen of spices,” green cardamoms impart a sweet, floral aroma to the chai. Slightly crush the pods before adding them to release their essential oils, ensuring the flavor infuses into the tea. Cardamoms balance the heaviness of the milk and sugar with their refreshing notes.
• Chopped Ginger – Ginger brings a warming, spicy kick to the chai, making it both flavorful and invigorating. Use fresh ginger for the best results. The zesty flavour of ginger complements the sweetness and creamy richness of the chai. Chop it finely or crush it to extract maximum flavor.

Variations for Dum Ki Chai

1. Condensed Milk Instead of Khoya – For a simpler yet equally creamy alternative, you can use sweetened condensed milk instead of khoya. Condensed milk not only thickens the chai but also adds a caramel-like sweetness and richness. You can even use milkmaid. If using condensed milk or milkmaid, do not add sugar.
2. Saffron for Extra Flavor – Saffron (kesar) elevates Dum Ki Chai to a royal treat with its luxurious aroma and a subtle, floral flavor. It also gives the chai a beautiful golden hue, making it visually appealing.
   • How to Use: Soak a few strands of saffron in warm milk for 5-10 minutes before adding it to the tea. This helps release the saffron’s flavor and color fully. Alternatively, add saffron strands directly to the simmering chai during the final stage of brewing.

These variations add unique twists to the classic Dum Ki Chai while maintaining its signature richness and charm. Whether you prefer the convenience of condensed milk or the indulgence of saffron, these additions take your chai experience to the next level.

What is Khoya?

Khoya and Mawa are essentially the same ingredient and are often used interchangeably in Indian cooking. Both refer to reduced milk solids that are created by simmering full-fat milk over low heat until all the moisture evaporates, leaving behind a thick, dense, and rich solid.

Why Dum Chai is called Irani Chai?

Dum Ki Chai is often referred to as Irani Chai due to its historical and cultural connection with the Persian (Irani) immigrants who settled in India, particularly in Hyderabad and Pune, during the late 19th and early 20th centuries.

Irani cafés, started by Zoroastrian Irani immigrants, were iconic establishments that introduced a unique style of chai preparation. The method of slow brewing (dum), using robust tea leaves, thickened milk, and generous amounts of sugar, became their hallmark. This tea was richer and creamier than traditional Indian chai, aligning with the luxurious Persian culinary influence.

The dum style of preparing chai, involves brewing tea on a low flame with a lid to lock in the aroma. We often come across this style of cooking in Persian cooking. Persian cooking emphasize slow cooking to intensify flavors. This technique became synonymous with the chai served at Irani cafés, leading to its association with the term “Irani Chai.”

Over time, the local palate added its touch by pairing the tea with popular accompaniments like Osmania biscuits and sweet buns, further cementing Irani Chai as a Hyderabadi specialty. The use of thickened milk (or khoya) and an emphasis on creamy, sweet tea made Dum Ki Chai stand apart from regular Indian chai.

A Perfect Blend of Sweetness and Richness

Dum Ki Chai is typically sweet, balancing the strong tea and spice notes with its creamy sweetness. The thickened milk and khoya contribute to the chai’s indulgent, velvety consistency, making every sip a comforting delight.

One of the defining features of Dum Ki Chai is its mesmerizing aroma, which fills the air as it brews. The slow-cooking process ensures that the flavors and scents are deeply infused, creating a tea that is both fragrant and flavorful. The taste lingers long after the last sip, leaving a lasting impression of its rich, spiced, and creamy taste.