Chaiyo Bar menu & prices

Kulhad chai is brewed in a boiling pot and served in an unglazed terracotta cup; mug chai is brewed in a kettle and served in a steel or glass mug. The kulhad keeps the pour hotter for longer and adds an earthy note from the clay. A cup bought in a disposable paper cup is the third category, and it is the one that gets cold fastest. Chaiyo Bar serves chai in kulhads and malai chai in a mug, because milk-heavy pours need a vessel you can hold.

Kawah is a clay-pot brew. Leaf is boiled hard in a pot with milk and sugar over a flame until the volume drops and the surface froths, then the pot is tipped straight into a cup. It is stronger and sweeter than regular chai and tastes faintly of the pot. Chaiyo Bar serves Desi Kawah at ₹30, Kadak Ginger Kawah at ₹30 and Kashmiri Kawah at ₹50.

Yes. A kulhad is unglazed but not unglazed-and-dirty; it is fired clay, and ours are washed and replaced throughout the day rather than left out. The reason kulhad chai shops have survived for a century in Bengal and Odisha is that the cup is a food vessel, not decoration.

Stronger than most hotel chai, because the leaf is boiled in the pot rather than infused. At Chaiyo Bar the normal masala chai is ₹10 and the Bombay masala is ₹15, which is the heavier, pepper-forward version. Ask for half sugar if you find it too much.

₹50 for a plain cold coffee with no ice cream, then ₹60 with vanilla ice cream, ₹65 for a chocolate cold coffee with vanilla ice cream, ₹80 for a chocolate cold coffee with chocolate ice cream, and ₹100 for the dry fruits cold coffee.