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Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Notes on chai, clay & conversationKulhad Chai — Bengaluru
Why Chai Tastes Better in a Kulhad
Craft2026-06-18

Why Chai Tastes Better in a Kulhad

Clay breathes. And when a piping hot brew meets an unglazed kulhad, a small piece of magic happens.

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The Art of the Brew: Lessons from the Tea Gardens
Story2026-05-30

The Art of the Brew: Lessons from the Tea Gardens

A kadak chai is not boiled — it is persuaded. Notes from our journeys through Assam's gardens.

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From One Counter to Five Outlets: The Chai Times Story
Brand2026-04-12

From One Counter to Five Outlets: The Chai Times Story

What began as a single counter in Kammanahalli is now Bengaluru's warmest adda. Here is how we grew.

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More than chai, it's an experience. A moment of warmth, a shared conversation, a comforting ritual — one kulhad at a time.

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Chai tastes best with Kulhad