The ever smiling and self-assured Rehan Nagori is a specialist at making Nagori chai. The Nagoris are said to heil from the city of Nagaur in Rajasthan. Traditionally in the dairy farming business, their chai comes is now its own brand – Nagori chai – joining the Hyderabadi chai and the Irani chai in this pantheon.
The city of Mumbai is dotted with Nagori shops. While these sell eats like samosas and bun butter, it is a chai counter that forms the entrance to most of the outlets.
So how does one make the Nagori chai. For starters, there is full fat milk – sourced directly from the dairy farm. The chai itself has much more milk than water. A rough ratio of 3 portions of milk and 1 portion of water are brought to boil and then quickly tea and sugar added. This blend is then kept on simmering heat for close to 30 minutes before being served to eagerly waiting customers.
Rehan says the demand for his cup of nagori chai keeps him on his toes from early morning till late evening. On good days, he sells close to a thousand cups.
