Me and my husband love travelling — long drives, open highways, and the joy of finding those dhabas that serve the best chai and food. Somehow, the chai you get at a highway dhaba just hits differently. It’s strong, creamy, kadak, and has that perfect mix of spices that wakes you up instantly. And yes, thodasa dudh zyada wali chai mey maza he alag hai!
Over the years, I’ve tried countless cups of highway chai — from Punjab to Maharashtra, Rajasthan to Goa — and somehow, every dhaba has its own little twist. But one thing remains common — it’s always simmered longer, always full of flavor, and always made with love.
So, if you want to recreate that perfect Indian Highway Dhaba Style Cutting Chai at home, here’s exactly how to make it.
What You’ll Need
• Water – 2 cups
• Milk – 1 cup
• Chai Patti – 2 to 3 teaspoons (depending on how strong you like it)
• Grated ginger (Adrak) – ½ inch piece
• Cardamom (Elaichi) – 1 or 2 pods, lightly crushed
• Cinnamon stick (Dalchini) – a small piece
• Cloves (Laung) – 1 or 2
• Sugar – as per your taste
You can skip or add whichever spices you prefer. Some people even like adding a tiny bit of crushed black pepper for that extra kick.
How to Make It
- Boil the Water First
Always start by boiling the water first. This is one of the most important steps that I’ve noticed while watching dhabawalas make chai. They never add milk right at the beginning. Boiling water first allows the flavors of tea and spices to develop better. - Add the Tea Leaves and Spices
Once the water starts boiling, add your chai patti along with ginger, cardamom, cinnamon, and cloves. Let it boil nicely on medium flame for about 3 to 4 minutes. The longer you let it simmer, the deeper and stronger the flavor gets.
During this time, I like to mix it with a spoon occasionally — it helps the tea leaves and spices release their flavors evenly. You’ll start seeing that lovely reddish-brown color forming, and the aroma will fill your kitchen just like it does at those dhabas.
- Add Sugar and Milk
After 3 to 4 minutes, add sugar and milk. The ideal ratio is 2 parts water to 1 part milk. Dhaba-style chai is usually a little milkier, which gives it that creamy, rich texture. - Let It Boil and Reduce
Now comes the secret to getting that highway taste — let the chai boil for a while. Don’t rush this step. Let it simmer and bubble till it reduces slightly and thickens a bit. This slow boiling process enhances the flavor and gives that “kadak yet smooth” finish.
The chai should look slightly frothy on top and have that deep, warm color. The smell of boiling tea, milk, and spices together is something I can never get enough of.
- Strain and Serve Hot
Once it’s ready, strain it into small glasses — because chai always tastes better in those cutting glasses! The smaller the serving, the more satisfying each sip feels.
The Dhaba-Style Chai Experience
Every time I make this chai at home, it reminds me of our highway pit stops. There’s something so comforting about standing by the roadside, holding a hot glass of chai in your hand, feeling the breeze on your face, and watching trucks and cars pass by.
Highway chai has this special warmth — not just from the spices or milk, but from the stories that surround it. Whether it’s a group of friends taking a break from a long drive or families sharing laughter under a tin shade, the chai always brings people together.
Why Dhaba Chai Tastes So Good
I think it’s because of two things — the slow simmer and the balance of flavors. Dhabas don’t rush chai. They let it sit on the flame longer, letting everything blend beautifully. That’s why the chai tastes richer and creamier.
Also, they usually add that extra bit of milk, making the tea thick and full-bodied. It’s kadak, but not bitter. Sweet, but not overpowering. And always aromatic.
My Little Twist
Sometimes, when I make this at home, I like to add a small pinch of chai masala or a few fennel seeds (saunf) for a slightly different flavor. It’s optional, but it gives a nice refreshing touch.
And on rainy evenings, pairing this chai with some pakoras or bun maska is just the best thing ever.
Final Thoughts
Recreating Indian Highway Dhaba Style Cutting Chai at home is not about perfection — it’s about reliving that feeling. The warmth, the aroma, the simplicity. The joy of taking a small break during a long journey and finding happiness in a cup.
Every time me and my husband go on a trip, we always make it a point to stop at a dhaba and have chai. Sometimes it’s sweet and milky, sometimes spicy and strong — but it’s always full of heart.
So next time you crave that desi highway-style cutting chai, try making it this way — with a little more milk, a little more patience, and a lot of love. Because honestly, thodasa dudh zyada wali chai mey maza he alag hai.