Classic Karak Chai
Gulf Region
Strong, sweet, and soul-warming. The unofficial national drink of the Gulf—where tea becomes ritual and every cup is an invitation to pause.
The Story
Karak—meaning 'strong' in Hindi—arrived in the Gulf with South Asian workers in the mid-20th century and became something entirely its own. In Dubai's old souks, in Doha's morning cafés, in Bahrain's late-night gatherings, karak is the constant. It's brewed strong with black tea, sweetened with sugar, enriched with evaporated milk, and perfumed with cardamom. Every chai wallah has their own ratio, their own secrets. This is the classic—bold, creamy, and unapologetically sweet.
Flavor Notes
Perfect For
- Morning rituals
- Late-night conversations
- Gathering with friends
- Cold evenings
- When you need bold comfort
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 tablespoons loose black tea per 8oz
Steep Time
Simmer 5-8 minutes
Resteeps
Not traditional—brew fresh each time
Recommended Vessel
Saucepan, strained into glass cups
Brewing Tips
The secret is simmering, not steeping. Add tea and cardamom to water, bring to boil, add evaporated milk and sugar, then simmer until the color deepens to a rich caramel. Strain into small glass cups. The longer you simmer, the stronger the karak.