A Pakistani chaiwala gave me a masterclass in how to make authentic Pakistani chai (milk tea). He's a Tea Master from Quetta in Balochistan and I think he makes the best chai in Pakistan! I ate at his Dhaba (roadside restaurant) every morning while I was in Islamabad.

Chai master, Mr Karim Ullah, gives us his full recipe and tells us the secrets of creating the best chai. It's all about the ingredients and quality of the tea! He doesn't use store brought tea; he has his specially made. That's why it's so hard to recreate such an amazing chai at home.

Authentic Pakistani Chai Recipe from a Chai Master
[ Ссылка ]

Ingredients
- 1 mug of full cream milk (cheaper milk in the supermarket won’t cut it, you need to buy the most natural and unprocessed milk you can find. Ideally Buffalo milk if available.)
- 2 tsp white sugar
- 1.5 tsp black tea (ideally Tapal Danedar if you can find it! It’s not Pakistani chai if you’re not using Pakistani tea leaves.)

Recipe
1. Bring milk to nearly boiling. Stir so it doesn’t stick to the bottom of the pot.
2. Add sugar. Stir while it’s dissolving.
3. Add tea. Stir and let it boil up 3 or 4 times.
4. Pour from a height through a strainer to get those creamy air bubbles on top.

If you're looking for a good tea, try Tapal Danedar. It's got a strong taste, and it's what I use. It's impossible to get the exact same flavour tea as what you'll find at his cafe though, unfortunately.

You can go try his chai at his store Quetta Singapore Cafe, Jinnah Super Market, Islamabad, [ Ссылка ]. Not sponsored; I don't do sponsorships or brand deals. I just love his chai.

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