Doodh pati chai

A cup of doodh patti chai with biscuits

Doodh pati chai (from Hindi दूध पत्ति चाय and Urdu دودھ پتی چائے‬ , meaning 'milk leaf tea') is a tea beverage consumed in Nepal, India, Pakistan[1] and Bangladesh, in which milk, together with sugar, is boiled with tea. Doodh pati is different from saada chai, in that it only uses milk and tea.[2] This tea does not include water. It is made with milk, tea leaves and sugar only. This milk-based[3] tea is quite common in South Asia. It is marginally costlier than regular, water-based saada chai.

Etymology and terminology

In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian چای chay, which originated from the Chinese word for tea 茶 chá.[4] Doodh means milk and pati means leaf. Therefore the term, Doodh pati chai literally means milk leaf tea.

Preparation

One preparation method is to add water to a pot and leaving it to a boil. Once the water comes to a boil, tea is added to it. The mixture is then left to brew. Full cream milk is then added to the mixture and it is then stewed on low heat. Sugar is often added as per one's taste.[5] After mixing thoroughly on low heat, a tea strainer is used before serving the chai. It is usually poured into cups but some prefer to drink it the old fashioned way, from the edge of a saucer.[6]

Consumption

Doodh pati is served at roadside Dhabas and Chaiwalas in Karachi, Pakistan.[7][6] It is usually consumed with parathay and fried eggs or omelette during the breakfast. It is also consumed during leisure time after a hectic day.[7] It is also consumed amidst the snowy mountains in Hunza, Gilgit-Baltistan.[8]

See also

References

  1. ↑ "Page 110". Newsline (Volume 19). 2006. Retrieved 26 September 2017. Camomile tea, Earl Grey, iced tea and a green tea that exudes the scent of a combination of herbs share space on the tea menu with standard Pakistani doodh pati that certainly does not come from Manuel.
  2. ↑ Khurram, Shahjahan (20 March 2015). "10 things you love about chai!". ARY News. Retrieved 26 September 2017. Our very own local flavors range from an impressive saada chai to doodh patti (milk and tea).
  3. ↑ Bain, Jennifer (25 September 2014). "Toronto restaurant news: Egyptian brunch and samosas". The Toronto Star. Retrieved 26 September 2017. There's also "Sultan's Tea" — doodh pati (Pakistani milk-based chai), mint, pea, Moroccan, cardamom and black currant.
  4. ↑ "Definition of Chai". Merriam-Webster. Retrieved 26 September 2017.
  5. ↑ "Pakistani cuisine". BusinessMirror. 23 March 2017. Retrieved 26 September 2017. Doodh Pati Chai is made by cooking tea leaves with milk and sugar, sometimes served with cardamom for fragrance. Extremely sweet, this is a local variation of a builder’s tea.
  6. 1 2 Ansari, Noman (29 October 2015). "The perfect doodh pati: I quizzed my chai wala, so you don't have to". Dawn. Retrieved 26 September 2017.
  7. 1 2 Islam, Nazish (10 July 2016). ""Do parathay or ek doodh patti"". Dawn. Retrieved 26 September 2017.
  8. ↑ Andrews, Basil (29 January 2017). "Trek: The shepherds' trail". Dawn. Retrieved 26 September 2017.


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