Tea based beverages have been really popular as a lot of people are switching from coffee to tea owing to the side effects of caffeine. Over the world, people have been experimenting with various forms of tea.
The latest trend in the world of tea comes from Karadi in Pune where an experiment by two guys led to the creation of this beverage. Here is the review of the first place where tandoori chai originated.
Tandoor chai is not so different from regular chai. It's only the process of serving it that makes it special. The process begins with making regular chai which is then poured in a large container. Small earthen pots called 'Kullads' are then placed into a Tandoor that works on coal. Once the Kullad's are extremely hot, they are placed in a metal container and tea is poured inside them. The extreme temperature of the Kullad makes the tea boil instantly and erupt into the metal container like a volcano. This gives the tea an earthen, smokey flavour.
The science behind it is that when the tea is poured, the heat of the Kullad reacts to warm tea producing a certain smoke. This smoke makes the tea bubble up and all its flavour is trapped in the tea. The tea is served along with 'Bun-Maska-Jam.'
While the original concept of the Tandoori Chai was from Pune, the inventors of this chai didn't copyright the recipe or the process. When they launched their product at their shop, it was an instant success drawing hundreds of consumers every day. And since they had absolutely no copyrights, a lot of shops across the city and even people from Mumbai stole their idea and started their own Tandoori Chai shops.
I have never really been a fan of tea but I like having a 'Cutting' almost every day. And tandoor Chai to me seems nothing but a gimmick to sell a Rs.7 cup for Rs.20!