Chai Wallahs of India » PollachiChai Wallahs of India http://chaiwallahsofindia.com Zach and Resham tell stories of chai wallahs from the country’s many distinct regions. Mon, 11 Apr 2016 17:53:07 +0000 en-US hourly 1 http://wordpress.org/?v=3.7.1 Help in a Cup: Bus Station Chai http://chaiwallahsofindia.com/2014/01/bus-station-chai/ http://chaiwallahsofindia.com/2014/01/bus-station-chai/#comments Fri, 10 Jan 2014 03:37:31 +0000 http://chaiwallahsofindia.com/?p=1690 Travelling to new places can be exciting. But when the journey involves changing buses at a crowded terminals where all the signs are in a language you can’t read, you could use a helping hand. Fortunately in Indian bus stations, chai wallahs abound and act as de facto help desks when station workers cannot be […]

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]]> Travelling to new places can be exciting. But when the journey involves changing buses at a crowded terminals where all the signs are in a language you can’t read, you could use a helping hand. Fortunately in Indian bus stations, chai wallahs abound and act as de facto help desks when station workers cannot be found. We found ourselves in need of assistance at the Pollachi bus stand in the middle of a ten-hour journey. We had descended from the heavenly hills of Munnar, Kerala where we had been visiting tea gardens and cardamom farms and were en route to Kotagiri, Tamil Nadu where another tea estate awaited us. But first we had to find our bus. A constant stream of buses painted in marvelous colors poured through the station, slowing to a rolling stop as passengers packed in and conductors screamed their destination in nasal Tamil.

“Coi, Coi, Coi, Coi, Coiiiii!” It seemed every bus was headed to Coimbatore, not one to Kotagiri. Looking for help and a little caffeine, we turned to one of the station’s chai wallahs, Selu Kumar, who operates a modest stall from which he sells tea, coffee, and an assortment of deep fried vadas.

Having memorized the locations and timings of each bus departure, Selu Kumar pointed us in the right direction and sent us off on the next leg of our journey. But not before he poured us a glass of chai brewed with the trademark technique found throughout Tamil Nadu’s tea kaddais: straining a stream of black tea into the glass, adding frothy milk pulled with sugar, and topping it off with one more touch of tea.

 

With another hour to go before our bus to Kotagiri and thirsty for more chai, we decided to visit a few more of the station’s chai wallahs. Kaliappal pours a steaming cup of milk. Dhant Bani with a freshly brewed glass of strong tea. Ravi heats milk and tea in separate tumblers over a pot of boiling water. Gopalkrishna makes his chai frothy by pouring it from a height.

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