A Legacy Of Irani Cafés
Irani cha gets its name from the Irani cafés set up by Persian immigrants who settled in Hyderabad and Mumbai over a century ago. These cafés, with their marble-top tables and old-world charm, became social hubs — and their signature tea, brewed strong and finished with a generous splash of malai (cream) or condensed milk, became a cultural institution of its own.
What Makes It Different From Masala Cha
Unlike masala cha, Irani cha usually skips the heavy spice mix. It relies instead on strong black tea, khoya or cream, and a touch of sugar, resulting in a smoother, rounder, almost dessert-like flavour. It's traditionally brewed in large kettles kept simmering all day, so the tea only gets stronger — and better — as the hours pass.
The Perfect Pairing
- Osmania biscuits — a slightly sweet, slightly salty shortbread
- Bun maska — soft bread roll with a thick layer of butter
- Khari biscuits for a flakier, savoury contrast
- Dip the biscuit in the tea for the true Irani café experience
In an Irani café, the tea is only half the experience — the marble tables, the old fans, and the unhurried pace complete the other half.
Where To Try It
Hyderabad remains the best place to try authentic Irani cha, with legendary cafés still serving it the traditional way — in small glasses, piping hot, alongside a plate of Osmania biscuits. Mumbai's few remaining Irani cafés carry on the same tradition on the west coast.