The Rich Story of Chai: From Ancient Roots to Pakistan’s Highways

A steaming kettle surrounded by chai essentials

Long before chai became a global sensation, it was revered in ancient Ayurvedic texts as a healing elixir. Fresh ginger, aromatic cardamom, and warming cinnamon were simmered together to soothe digestion and invigorate the body. In those early days, chai was prized not as a casual refreshment but as a carefully crafted tonic, its flavors and benefits celebrated across the Indian subcontinent.

As time went on, the Mughals elevated tea drinking to an art form. Their royal courts infused light teas with saffron and nutmeg, creating delicately spiced brews that delighted emperors. The arrival of the British East India Company in the 19th century transformed tea cultivation forever. Vast plantations in Assam and Darjeeling produced robust black teas that locals began enriching with milk, sugar, and indigenous spices. This melding of traditions gave birth to the masala chai we cherish today—bold, comforting, and endlessly adaptable.

A Pakistani Perspective on Chai’s Evolution

In Pakistan, chai transcends mere refreshment; it is the very heartbeat of daily life. From the mango groves of Sindh to the mountainous passes of Khyber Pakhtunkhwa, chai is served in small glass piyalays, its steam curling into early‑morning air as families gather to share news and laughter. The Punjabi dhabas add extra ginger and green cardamom for an invigorating kick, while in Balochistan, caravan drivers dash in for a cup spiced with black pepper to stave off desert chills. Every province has its signature twist, but they all share a common thread: chai as a vessel of hospitality and community.

The Rise of Truck Chai and Karak Chai on Pakistan’s Highways

When Pakistan’s trucking networks expanded during the 1970s and ’80s, long‑haul drivers needed a tea strong enough to power them through endless roads. Roadside dhabas alongside the National Highway (N‑5) and the Karachi–Lahore Motorway (M‑5) answered the call with what we now proudly serve as Truck Chai. This Karak‑style brew is slow‑simmered longer in thick‑walled kettles, blending bold tea leaves with extra cardamom, grated ginger, and a dash of black pepper—earning it the name Karak Chai. The result is a cup of chai so rich and potent that it became synonymous with life on the road. Over chipped benches and iron trays, drivers and travelers forged friendships, exchanged stories of mountainous passes and border crossings, and found solace in each steaming glass.

Pindi Dhaba’s Authentic Menu: Bringing Dhaba Culture Home

At Pindi Dhaba—voted the destination for best chai in Surrey, BC—we honor this legacy by recreating the true spirit of Pakistan’s highway dhabas. Our Karak Chai captures the essence of those motorways with its punchy spices and creamy texture. For a gentler, yet equally authentic taste, our Doodhpati Chai steeps loose leaves in pure milk, delivering a velvety experience that pays homage to traditional milk‑tea rituals. If you’re searching for chai near me, try our Chai Crunch, which pairs a signature biscuit dunked into spiced tea, evoking fond memories of roadside snacking. Each cup is served in a glass piyalaya atop a shared metal tray, just as it would be at a Pakistani dhaba, inviting conversation and connection.

Experience the Tradition at Pindi Dhaba

Whether you’re craving the bold kick of Truck Chai, the creamy comfort of Karak Chai, or the soothing richness of Doodhpati Chai, Pindi Dhaba invites you to taste the story of chai. We’re open 24/7, so you can enjoy authentic dhaba‑style chai at any hour. Visit us at 100‑10252 City Parkway #100, Surrey, BC V3T 4C2 or call (604) 585‑6666.

Your go‑to spot for chai in Surrey, BC, best chai, and a true Pakistani dhaba experience awaits.

Yours truly,

Chai Khan