Dhaba Culture
Anyone who has lived for any amount of time in any of Pakistan's cities has likely seen sidewalks and street corners transform into busy roadside cafes come evening. These open-air cafes, better known as dhabas have become characteristic to the metropolis’ appeal over the last decade. Accessible to a variety of people, the chai dhaabas of today, mostly run by Quettawalay Pashtuns, occupy the social space left behind by the fading Irani hotels of yesteryear. (Enameled teapots hinting of considerable wear and tear hang outside a tea shop, taken down in quick succession to be filled with steaming chai or qawa (green tea) throughout the day.)
Large vessels used to cook the tea to make chai and other varieties of tea (2020)SOCH Outreach Foundation
Chai and doodh pati are two names that are synonymous with the tea culture in Pakistan. The concept of brewing tea with milk and sugar was invented by the British in the eighteenth century.
Chai being strained at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation
In spite of a lack of tea plantations in the country itself, Pakistan is the 3rd largest importer of tea leaves in the world.
Savoring Pakistan's Chai Culture (2023)SOCH Outreach Foundation
Watch our film on the chai culture of Pakistan.
Chai Master hotel in Karachi, Pakistan (2020)SOCH Outreach Foundation
The lively atmosphere of the urban dhaba is imbibed in the hearts of its patrons.
People playing Ludo game at Chai Master hotel (2020)SOCH Outreach Foundation
Old school board games are a popular pastime for people visiting.
Menu at chai master (2020)SOCH Outreach Foundation
Along with the beverages on offer, popular food items are ever present on menus.
Chai culture at Chai Master hotel with the owner (2020)SOCH Outreach Foundation
Haris Ibrahim is an exemplary host at Chai Master.
Waiter serving chai at Chai Master hotel (2020)SOCH Outreach Foundation
Let’s embark on a virtual tour of Pakistan’s top 3 favorite types of teas.
Doodh Patti
Doodh Patti appears to flow through the veins of the inhabitants of the sub-continent. Following the imposition of imperial culture, most Pakistanis and Indians still gravitate toward this semi-brown sweet drink.
Dried tea leaves dust at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation
Made simply enough, doodh patti starts with granules or the dust of blended dried black tea leaves.
Dried tea leaves dust being measured for making chai (2020)SOCH Outreach Foundation
Half a teaspoon of tea granules goes a long way.
White sugar with a measuring glass at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation
Pakistanis like their tea sweet.
Chai (milky tea) being prepared in a large vessel at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation
Hot milk is the medium for doodh patti, to which tea leaves and sugar are added and brewed together.
Milky chai for breakfast customers at Quetta Alamgir hotel, Karachi (2020)SOCH Outreach Foundation
Freshly made doodh patti.
Kashmiri Chai
Far removed from the doodh patti variant of chai, Kashmiri chai is a popular pink tea beverage that originates from the Kashmir valley and is made with green tea leaves, milk and baking soda.
Crushed spices for adding to chai can be seen in this container (2020)SOCH Outreach Foundation
Freshly ground green cardamom adds an extra spicy zing to the chai.
Green tea leaves in a container (2020)SOCH Outreach Foundation
Green tea leaves to make the qawa base for the tea.
Green tea leaves are added to Kashmiri tea (2020)SOCH Outreach Foundation
The qawa for the chai is brewed with a little bicarbonate of soda for 10 minutes, milk is then added with more green tea leaves to enhance the flavor.
A teaspoon of crushed nuts are added to the kashmiri tea mix (2020)SOCH Outreach Foundation
Ground almonds and pistachios are added for texture and additional richness.
Crushed nuts are added to the kashmiri tea mix (2020)SOCH Outreach Foundation
The milky tea is further cooked over hot coals.
Kashmiri tea being strained (2020)SOCH Outreach Foundation
The chai is aerated at regular intervals...
Chai is being poured in a cup (2020)SOCH Outreach Foundation
to further enhance the pink color of the tea that comes from a pinch of soda.
Close up of Kashmiri tea (2020)SOCH Outreach Foundation
The final aerated chai in all its pinkness is topped with ground nuts.
Nutella Tea
An unusual entrant to the world of the chai, Nutella Tea is a modern-day invention that combines the best of chai and molten chocolate in a hot, sweet cup of goodness.
Nutella tea being prepped (2020)SOCH Outreach Foundation
Chocolate spread is applied to the outer rim of a mug.
Crushed roasted coconut is used as a coating (2020)SOCH Outreach Foundation
Roasted, ground desiccated coconut.
Tea cups are decorated with nutella to make a cup of nutella tea (2020)SOCH Outreach Foundation
Coconut powder is added with the nutella to the top of the mugs (2020)SOCH Outreach Foundation
The coconut is then applied to the top of the chocolate-coated rim of the cup.
Nutella and coconut powder added to the corners of the cup (2020)SOCH Outreach Foundation
Additional chocolate is spread inside the inside of the cup.
Chai is poured into the cup (2020)SOCH Outreach Foundation
Hot chocolatey chai is poured into the mug, ready to be served.
Close up of chai in a cup (2020)SOCH Outreach Foundation
Chai Master full at night time (2020)SOCH Outreach Foundation
Friends sitting at a table playing a board game and enjoying tea (2020)SOCH Outreach Foundation
Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub, Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig, Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif, Sameer Khan
Exhibits : Syed Ayub, Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Assistant Editor: Mishal Adhami
Sound Design: Sameer Khan
