This recipe is dedicated to all my friends who keep calling me for the special hyderabadi irani chai recipe.
Let's just have a look in to the history of Irani chai !!
Persian immigration to India dates back at least 1,300 years when followers of the Prophet Zarathushtra, also known as Zoroastrians, settled here to escape religious atrocities from the Arab invaders into Persia.
A steady trickle of Zoroastrians and later Iranian Shia Muslims continued into India during Mughal and then British rule. India remains the largest Diaspora, for Parsis, as they are known here, and Iranian Zoroastrian community, outside Iran.
It was the Iranians who migrated to India in the last 150 years or so from the Iranian provinces of Yazd and Kerman who were pivotal in setting up the chai cafes.
The young men would gather in the evenings, reminiscing about their homeland, family and friends left behind, according to Mr. Mansoor. Cups of warm tea would keep the meetings flowing.
It is unclear exactly when, but at some point someone at one such rendezvous decided to charge a small sum in exchange for the beverage and soon the Iranians were selling chai.
By the beginning of the 20th century, Irani cafes had sprung up on almost every prominent street corner in Bombay, Pune and Hyderabad becoming a symbol both of Iranian cultural integration and distinctiveness.
It is said that Persian immigrants came to Mumbai’s port in the last century and prior to that in search of a better life and to trade.
From Mumbai they migrated to Pune and then to Hyderabad. Along with them came the concept of Irani chai.
Irani Tea Vs Other Teas:
The difference in Irani chai and rest of the tea style made in India varies in the making process. The tea leaves are boiled in a separate container along with water and milk is also boiled in separate container. Then while serving to the customers they pour in first the milk then the liquid solution made out of tea leaves. This process is seen in many places which still retain that Iranian touch. The taste of Irani chai is the same whether you go in the morning, afternoon or late evening. (Courtesy: The Times of india)
Serving Style:
Irani chai is mostly served in a white ceramic cup and saucer and often called 90 ml chai after its standard volume. The sweet, milky Irani chai is known for its unique taste and rejuvenating properties. It is traditionally served with staples such as Osmania biscuits, lukhmi, tie biscuit, fine biscuit and even sweet cream.
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