Karak Chai Finds a Place on New York’s Autumn Menus

This week, several tea shops and South Asian cafes across Manhattan and Queens have started featuring karak chai as temperatures dip. The drink, which combines strong black tea, cardamom, cinnamon, and evaporated milk, brings a rich and spiced flavor profile suited to the early fall.

At Cha House in Astoria on Wednesday afternoon, a steady stream of young adults ordered the tea during the post-lunch lull. Staff there say demand for spiced chai drinks rises as September progresses. A small paper cup sells for $4.25.

Karak chai, sometimes called ‘cutting chai,’ originated in the Persian Gulf but has a long presence in South Asian communities. Its preparation involves simmering black tea with crushed spices and slow-cooked milk, resulting in a creamy, fragrant beverage.

At Chaiwali on Lenox Avenue, owner Anita Kumar noted that customers request karak chai alongside samosas and paratha rolls during the evening rush. She attributes the interest to both nostalgia and the drink’s ability to warm up after a brisk walk outside.

While masala chai remains common, karak chai’s particular blend of spices and use of evaporated milk sets it apart. With shorter evenings and cooler weather, tea shops expect to keep it on the menu well into November.