From Dawn till Dusk : The role of chai in Hyderabadi's day

If there's one beverage that encapsulates India, it's chai. And if there's one establishment that personifies chai in Hyderabad, it's Café Niloufer.

Chai is an emotion for every Indian —a stress reliever, a mental picker-upper, and a comforting friend who assists individuals in continuing their day in tranquillity.

Chai unites people. It's the simplest way to come together, relax, and connect. But have you ever stopped to think about how this favourite drink originated — or how Irani chai became so Hyderabadi a staple?

Let's dive into the history of chai — and how Café Niloufer made it an experience unlike any other.

The Ancient Brew – Chai Before It Was Chai

Before tea leaves reached India, traditional Ayurvedic infusions were the remedy of choice — steeped in ginger, cardamom, cinnamon, cloves, and black pepper. These infusions weren’t about flavor — they were medicinal, brewed to heal, nourish, and soothe. 

When the British Brought Tea Leaves

The British East India Company started growing black tea in Assam and Darjeeling in the 1800’s to cut their dependence on Chinese tea imports. As they promoted Indians to take up the habit of drinking tea, milk and sugar were added — creating a soothing brew.

Indians put their own spin on it — spices. And thus was born masala chai: a lovely mix of British black tea and centuries-old Indian knowledge.

 Milk Chai – The Indian Soul Drink

As the largest milk-producing country in the world, India welcomed milk chai quite naturally. At street-side stalls and home kitchens, individuals started brewing strong Assam tea with milk, sugar, and comforting spices.

It's more than a drink — it's a morning routine, a midday break, and an evening get-together.

Irani Chai – A Hyderabadi Love Story

Enter the Irani chai. Introduced to Hyderabad by Zoroastrian Irani immigrants in the 19th century, this chai is more than a beverage — it's a ritual.

How does it differ?

• Milk is slow-boiled with sugar until thick and creamy.
  

• Tea leaves are brewed into a strong black decoction, often with hints of cardamom and ginger.
  

• No heavy spices.
  

• Served in white ceramic cups for a rich, velvety finish.

“Irani chai is not rushed. It’s luxury — sip by sip”.

Irani Cafés – Where Chai Meets Culture

Café Niloufer stands as a proud icon in Hyderabad’s Irani café heritage. These cafés aren’t just about chai — they’re about memories, flavors, and community.

Here, you’ll find:

• Bun Maska (buttered buns)
  

• Osmania biscuits
  

• Onion samosas
  

• And plenty of gupshup (chatter)
  

Generations have gathered here — students, families, professionals — turning a café into a cultural hub.

Why Hyderabad’s Chai Is Like No Other

Sipping Irani chai in Hyderabad is to drink history, hospitality, and heart. It's how the city wakes up in the morning, slows down at mid-day, and comes alive at night. It's not merely a caffeine jolt — it's a daily ritual of connection.

At Café Niloufer, every cup pays homage to that legacy, while embracing a new generation of chai enthusiasts.

In a Sip…

From Ayurvedic origins to British fusions to Persian refinement — the history of chai in India is a history of transformation.

And here at Café Niloufer, we don't merely serve chai.
We serve culture in a cup.

So come on in.
Grab your favourite chai.
And sip in a mouthful of Hyderabad's soul.