There is a reason your grandmother insists chai tastes different in a kulhad. Unglazed clay is porous — it drinks a little of the chai, and gives back an earthy, mineral note that no steel or paper cup can imitate.
The clay also cools the rim faster than the core, so every sip starts warm and ends hot. It is physics, but it feels like poetry.
Every kulhad at Chai Times is hand-thrown by potter families around Bengaluru. Each one is used once — then returned to the earth it came from. No plastic, no paper, no guilt. Just clay, chai, and the oldest recycling loop in India.
Chai Times — Bengaluru
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