The two things that transcend all social mores and unite India are chai and cricket. A cup of chai, not tea, can bring together people from all strata of society. With countless varieties of tea ranging from the kadak chai to the fancier chamomile tea that I drink every night before going to bed, it would not be wrong to call India the land of tea. Recently, I came across a video of celebrity chef Sanjeev Kapoor preparing a mouth-watering cup of Nagori chai. It brought back countless memories from my time in Mumbai, where I fell in love with the rich, creamy cup of tea that became my constant companion while navigating through business school against the backdrop of incessant rain.
Found mostly in and around Mumbai, Nagori chai is milkier, creamier, and sweeter than others. Doing away with condiments, what hits one’s taste palate is a rich brew that leaves you wanting for more. Characteristic of the Nagori community, the brew has a very unique history. Originally from Nagaur in Rajasthan, the Nagori community is said to have earned its livelihood in the marble business and dairy farming. Gradually, some members of the community decided to widen their prospects, and moved to cities such as Bombay, while some moved to the Sindh region of Pakistan after Partition. The community started selling milk and curd wherever they migrated, and soon the tea-making business followed. It is this Nagori milk that distinguishes Nagori chai.
While regular tea is made with pasteurised milk, Nagori chai is made with fresh cow milk, giving it a richer, creamier taste. Today, Nagori tea stalls can be found in almost every part of Bombay. If North Indians swear by chai and pakodas (fritters), Bombay has an answer to that — the superior combination of Nagori chai and bun maska.
