01
How it started
One counter in Kuleshwor, opened because the chai nearby was fine and fine wasn't interesting. The first month was mostly students and a lot of trial batches.
Our Story
How Desi Chai started, and what we're still trying to get right.
Placeholder copy — replace with the real Desi Chai story before launch.
02
Our philosophy
Chai is cheap, everyday and taken for granted. That's exactly why the details matter — nobody notices effort in a drink they've had ten thousand times, until they do.
03
Our chai
Assam leaf, full-cream milk, a slow boil and a masala ground the same morning. No syrups, no shortcuts, no keeping it warm.
04
Our ingredients
Bought in smaller lots, more often. It costs more per kilo and means nothing sits in storage long enough to go dull.
05
Our people
Each branch is staffed by people from that neighbourhood. They know the regulars' orders, which is most of the job.
06
Our community
The tables are long on purpose. Some of the best things about this business happened because strangers ended up sitting together.
More than just chai — it's the ten minutes of the day that belong to you.
Your chai is already boiling
Find the branch closest to you, or look through the menu first.