Darjeeling-croissant, Noon-nankhatai: Perfect pairings for an Indian chai party

Chai is a feeling – an emotion that every chai lover would resonate with. From the exclusive blends in fancy packaging to the humble, flavourful cutting chai – there are takers for all types of tea in our country. So, how about celebrating the universally loved beverage with some regional varieties? Says chef Nikita Varma, “With the rise of gourmet teas and artisanal snacks in India, we’re seeing some exciting pairing trends emerge. Traditional chai is being elevated with modern, health-conscious snacks like baked millet chips or air-fried makhana, offering a lighter yet flavourful twist.” She adds, “Moreover, the trend of regional pairings is gaining popularity – think Assam tea with spicy, crispy Assamese pithas or Kashmiri kahwa paired with dry fruits.”

“If tea is prepared well using whole spices like green cardamom, ginger, bay leaf, etc, one doesn’t need anything more than a rusk or a cookie with it. The tea itself feels wholesome,” says Chef Shagun Malhotra.

Chef Ishijyot Surri adds, “There’s an increase in mindful pairings, for example pairing Darjeeling tea with saffron shortbread, or green tea with amaranth crisps. Artisanal snack brands are sourcing local ingredients such as spiced almonds and fox nuts and pairing these with specific varieties of tea.”

‘Regional pairings often go unnoticed’

Several regional tea pairings are overlooked, believe experts. “For example, Maharashtrian chai along with poha or spicy thecha toast makes a delightful breakfast relish. In Gujarat, tea is frequently consumed with sweet and salted snacks such as fafda and jalebi. Noon chai in Kashmir with girda (a regional bread) is another wonder,” says chef Ishijyot Surri, adding, “These may appear simple but are incredibly satisfying, and deserving of recognition.”

On how pairings work, chef Surri says, “Malted teas such as Assamese tea require hearty and robust accompaniments, like samosas or rich mithai. Floral teas are better served with mild and lightly spiced fare like cucumber sandwiches, madeleines, and almond cookies. Smoky teas pair beautifully with grilled or charred dishes, even savoury smoked tofu. The trick is to never overshadow the nuance. For brisk and astringent teas, buttery or mildly sweet snacks to take the edge off. It’s always about contrast or balance.”

Get your pairings right:

* Consider your tea first: What is its strength, aroma and aftertaste? From there, choose snacks that will not drown out the tea

* Pair ginger chai with roasted peanuts, or buttery cookies with Darjeeling

* Let your taste buds lead you; if something with your tea feels overly sweet or acidic, scale it back

* Delicate teas do not pair well with high sugar treats. Use small portions, so you can test different combinations, and encourage yourself to try regional pairings

* Match intensity: Light teas like green tea pairs well with subtle snacks like rice or wheat crackers, while robust black teas complement richer, spiced treats like pakodas & samosas

* Balance flavours: Citrusy blends like Earl Grey work beautifully with zesty, lemon-based treats, dry cakes go really well with teas too

* Play with textures: Pair astringent black tea with buttery shortbread

* Think regional: Try matching teas and snacks from the same region, like Darjeeling tea with ‘Sel Roti’ (Nepalese) or Shabaley (fried pastry from Tibetan cuisine)

* Avoid pairing very sour, spicy, or overly tangy dishes with delicate green teas or Darjeeling because their acidity conflicts with the tea’s subtle notes

* Similarly, avoid extremely sweet desserts with masala or Assam teas, where the sweetness mutes the tea’s depth. Snacks with strong cheese or excessive garlic tend to clash with most teas

* If you intend to pair tea with sugar or milk, it is always best to taste the tea first; let the tea dictate the balance and accompaniments

* Match your tea with snacks from the same region – like pairing spicy masala chai with crispy pakoras or delicate Darjeeling tea with airy macarons

-Inputs by chefs Ishijyot Surri and Nikita Varma


Did you know?

Assam tea: Can be had any time of the day. It goes well with a hearty breakfast of paranthas and eggs, and also with cookies, samosa, namkeen, etc

Darjeeling tea: Called the champagne of teas, it is best enjoyed as a hot beverage made just with water (without milk and sugar) to enjoy subtle notes. Goes well with light snacks and desserts such as sandwiches, croissants, pastries, etc

Noon tea: The unique pink salty tea, often served with dry fruits and dried rose petals in it, is wholesome itself. But it goes very well with butter cookies, nankhatai, Kashmiri breads such as naan

Munnar tea: Is best as a tandoori chai which has gained a lot of popularity in India, cooked with milk and sugar. It gets a smoky flavour in the tandoor and is best had with fried snacks such as samosa, bread pakoda, flaky patties, etc

Cutting chai: Cutting chai is sweetened and spiced to strengthen the full-bodied flavour it brings. There’s a snack for everyone, Indian classics like vada pav, khari biscuits, or chakli, even international puff pastry and pretzels make surprising pairs