Slow-boiled chai.
Warm mawa cake.

Assam CTC with ginger, green cardamom and clove, pounded fresh each morning.

Double ginger, boiled hard. Honey on the side if you want it softer.

Poured into a clay kulhad fired till it blushes. Smoky, hot, gone in four sips.

Mostly cardamom, a touch sweeter — the one our regulars order without asking.

Saffron threads steeped in the milk, slivered pistachio on top.

Boiled twice, half the milk. Strong enough to wake the whole street.

70:30 decoction, poured tall between tumbler and davara till it froths.

Espresso, steamed milk and a spoon of khoya — dessert that pretends to be coffee.

Sixteen hours, coarse grind, served over one big cube.

Dark chocolate melted into milk, a pinch of sea salt. No cocoa powder shortcuts.

Soft bun split and toasted, salted butter melted right in. The point of the whole place.

Batata vada, dry garlic chutney, one fried green chilli on the side.

Butter, green chilli, chopped onion and a squeeze of lime at the end.

Thick-cut bread, green chilli, a blanket of Amul. Grilled till the edges catch.

Two eggs, tomato, onion, coriander — served with buttered pav.

Khoya, cardamom and a little saffron. Warm if you come before noon.

Boxed to take home. Give us a day's notice for more than three boxes.

Ghee, besan, a crack of salt. They keep for a week in the tin.

Butter and sugar, rolled thin. Best dunked, not debated.

Red carrots, full-fat milk, stirred down for two hours. December to February only.