Freshly ground masala, every morning — at all three Desi Chai outlets in Kathmandu. See our menu
Chai, teas, cold drinks and the snacks that belong beside them. Prices shown are placeholders.
24 items
Our house cup. Assam leaf boiled with full-cream milk until it turns the colour it should.
Boiled longer, poured stronger. For the cup that needs to do some work.
Fresh ginger pounded in at the boil. Sharp, warming, good for a Kathmandu morning.
Cardamom, clove, cinnamon and black pepper, ground each morning and boiled in.
Cardamom-forward and floral, with the spice dialled back so the pod comes through.
Our hottest blend — extra pepper and dry ginger. Ask for it only if you mean it.
Finished with a spoon of clotted cream. Rich and slow.
The everyday Nepali milk tea — light on spice, heavy on comfort.
Single-origin leaf from the eastern hills, brewed clean without milk.
Black tea, fresh lemon, a little honey. Nothing else.
Light, grassy and brewed just under the boil.
Green tea steeped with fresh mint. Clean finish.
Our masala blend, chilled overnight and poured over ice.
Blended cold coffee for the days chai can't fix.
Sharp, cold and not too sweet.
Two pieces, fried to order, with tamarind chutney.
Gram-flour battered onion, fried crisp. The rainy-day order.
Steamed dumplings with tomato achar on the side.
Steamed chicken dumplings with house achar.
Toasted, cut in triangles, good with a second cup.
Two pieces, warm, in a light cardamom syrup.
Slow-cooked rice pudding, served chilled.
A soft loaf slice baked with our own masala blend.
Four house-baked biscuits. Made for dunking.
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