Irani Chai

Hyderabad's café tea — strong Assam or Nilgiri tea steeped separately and then poured into a glass that already contains hot, thickened sweetened milk (called 'dum' milk, slowly reduced on the stove). The tea and milk are never boiled together; the result is a two-layer drink with sharp tannin on top and sweet, creamy milk below. Unique to Hyderabad's Irani café culture, inseparable from the bun maska.