Jaipur · Pink City · est. adda 2016

Har cup ke saath, ek क़िस्सा brews.

Cutting chai, kulhad warmth and the stories that come with it. Pull up a takht, wrap your hands around a clay cup, and stay a while — the chai is hot and the qisse are free.

Dekho the Menu Reserve a Takht
  • 7am–11:30pmdaily, roz
  • ₹20cutting chai
  • Kulhadfresh clay, roz
Chai wala pouring hot masala chai through a strainer with thick steam rising at a traditional Indian tea stall
Aaj ki pehli dhaar — the day's first pour
Cozy rustic cafe interior with warm wooden decor and soft amber lighting

Humaari Kahani · our story

It started on a broken stove and a borrowed patila.

In the winter of 2016, Ishaan Mathur quit a spreadsheet job in Gurugram, came home to Jaipur, and set up one gas stove in a rented corner off Bapu Bazaar. He had his Dadi's masala recipe scribbled on the back of an electricity bill — clove-heavy, generous on adrak, never on sugar.

The chai was good. But it was the rukna — the staying — that made it an adda. Rickshaw drivers, art students, night-shift nurses, a poet who never paid on time. Everyone left a little of their story on our benches. We just kept the kettle boiling.

  • Full-boil, milk-first, kadak by default
  • Kulhads thrown fresh by a Kumhar in Sanganer
  • Whole-spice masala, ground every morning

The Adda · humaara favourite corner

The stories corner, where chai comes free with a qissa.

Every Thursday after 8pm, we clear the takht by the window, hang a bulb, and hand the mic to whoever's brave. Poets, first-time storytellers, a dadu with tales from before the airport existed. No entry fee — just order a chai and stay for someone else's.

"Meri wife se pehli baat isi bench pe hui thi. Ab humara beta yahin homework karta hai."

— Raghav, comes every Sunday

"I failed my board exams here and passed my viva here. Same corner, same cutting chai."

— Meher, art student
Book the Thursday takht
Two friends laughing over cups of tea against a warm saffron backdrop, an adda story-sharing moment
Thursdays, 8pm onward · open mic, open kettle
Street vendor preparing steaming chai on a busy lane, a portrait of the neighbourhood chai wala

Chai ke peechhe · behind the kettle

Meet Bansi Lal, our head chai-maker.

Bansi Lal has been pulling chai since he was fourteen, first at a stall near Chandpole, now at our patila. He can tell how hard you've had your week by the way you ask for it — and he'll adjust the adrak accordingly. Twenty-two years at the stove and he still says the secret is patience, not spice.

Founder Ishaan Mathur keeps the recipes; Bansi Lal keeps the soul. Together they've served over four lakh cups and counting.

Log kya kehte hain · what people say

Regulars, not reviewers.

"The tandoori kulhad chai is worth the small drama. I take every out-of-town friend here and they all get it instantly — this is Jaipur in a clay cup."

Ananya PurohitC-Scheme, comes weekly

"₹20 for a cutting and two hours of nobody rushing you out. I've written half a screenplay on the corner takht. Bansi ji even remembers my order."

Kabir Sethiwriter & regular

"We booked the Thursday adda for my mother's 60th. She told stories for an hour, the whole cafe listened. Best decision. The bun maska didn't hurt either."

Simran KaurVaishali Nagar

Milne Aao · come find us

Off Bapu Bazaar, follow the steam.

We're a small pink-walled corner in the old city. Look for the brass kettle in the window and the smell of clove. Walk-ins always welcome; the window takht you'll want to book.

Address
14, Gulaabi Gali, off Bapu Bazaar,
Pink City, Jaipur, Rajasthan 302003
Hours
Roz / Daily · 7:00am – 11:30pm
Adda open mic — Thursdays, 8:00pm
Chai on WhatsApp
+91 93157 76817
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