ISLAMABAD: It’s a cuppa like no other. Every evening in Islamabad a crowd arrives at Sanaullah’s street stall to taste his “tandoori chai” — milk tea served in terracotta mugs, still hot from his traditional oven.
The old-fashioned cups are placed directly inside the tandoor, where they are baked at high temperatures.
The tea, prepared separately, is then poured in to the cups, where it starts to boil on hitting the hot clay.
In Pakistan, where the classic milk tea — thick, strong, and generously sweet — dominates all strata of society, the particular alchemy of tandoori chai seduces patrons intrigued by its traditional roots and distinct earthy taste.
The tandoor is ubiquitous in South Asia, most commonly used to bake bread.
But the concept of making tea this way, is the main draw for many, explains Sanaullah, the jovial owner of a trendy shop located in an upmarket area of the Pakistani capital.
“The process of making it is really very interesting, which makes people like it,” he said, adding that the tea also has a smoky flavour which attracts many. PTI
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