Twist in the tea cup

The hustle and bustle of Hyderabad is kept alive thanks to the innumerous chai-wallahs that feature in every nook and cranny of the city. These are virtually the lifeline of many people, some of who are addicted to the tea of particular joints. The city may have many coffee pubs, but its tea drinkers remain staunch supporters. And so, two unique tea places in different settings caught our fancy.

As you drive away from Paradise towards the end of Prenderghast road, is a quaint little place called Chai Ho Jaye. It is located right across the road from the supermarket and curiosity surrounding the name itself will lead you to the place. It's not quaint like a picturesque , homely tea parlour, but quaint in the sense of being a tea stall with a difference. A pan shop will easily rival it in size, but the scooters, cycles and motorbikes of its patrons parked outside is proof enough of its popularity. The tea is de-rigeur Irani chai — milky, with a bit of masala and brewed in aluminium kettles and pans and is served in tiny glasses, but its the tea boys inviting shirts with Chai ho jaye? written behind that sets it apart from the other chai places. The boys are often seen running up and down the road catering to tea lovers on that lane. Chai Ho Jaye though, can be a bit intimidating for women to visit alone.

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Aslam Bhai can still have his Irani chai but for the loaded globe-trekker, Hyderabad has a new fangled addiction that is catching on. And it is also called tea.

Not your pauna, cutting, suleimani but the real full-bodied tea with flavour minus the usual distraction of sugar and milk.

In Toli Chowki, as you zip back from Gachibowli, there is an arresting sight on the left of some clear brew being poured into a transparent cup. But not the cup of intoxication but the cup that cheers and it is called Finjaan (Arabic for a cup of decoction).

Step in and the ambience says something about what you should expect. A counter with exotic tea labels like Jasmine Pearl, Cinnamon Cliff Tea, Champagne of Darjeeling, Blue Mountain Tips and a host of other tea tasters' delight, a few books on tea and some tools to get the brew right.

So, what do you do in a tea den? Of course have tea. In contrast to the Irani chai brewed for hours in samovars and mixed with brownish milk with dollops of sugar, the tea is served on the table. Take your pick and you get a carafe on your table with the tea leaves in the stainer, pour the hot water and let it brew. After a minute, you can have your sip of cheer.

Want something more exotic? Climb a few stairs and you can have your own tea ceremony, Japanese style with all the adjuncts in place. Right down to the low glass table and tablemats.

One warning though, there is so much glass and crockery around that it is safe to keep your children home.

SERISH NANISETTI

Monday, Jun 19, 2006, Metroplus