You’ve likely heard of tandoori chai, the smoky, earthen twist on a beloved classic that became a street-side sensation. Now, riding the same wave of rustic innovation comes its aromatic counterpart: tandoori coffee.
Tandoori coffee is where Western boldness meets Indian earthiness. Served in clay kulhads pre-heated in a tandoor, the coffee sizzles on contact, infusing it with a deep, smoky aroma and a touch of old-world charm. Whether enjoyed hot or cold, it delivers a flavour that’s both nostalgic and refreshingly new.
What’s fueling the buzz? It’s more than just a presentation. Tandoori coffee offers a soothing aroma, a full-bodied taste, and an experience that lingers making it a hit with the urban crowd. And interestingly, even hardcore chai lovers are leaning in, drawn by its warmth, flavour, and that irresistible smoky vibe.
In this blog, we’re getting into
- How tandoori coffee is actually made (hot and cold both)
- Why it’s suddenly the talk of the town
- And what’s making people trade their lattes (and even chai!) for this smoky delight
Ready to sip on the story? Let’s dive in.
How hot tandoori coffee is made?
Preparing one or two cups of tandoori coffee is a relaxing process. From the very first step to the last sip, every moment feels like therapy. Let’s dive into this smile-inducing process of making tandoori coffee.
Ingredients:
- 1½ tsp instant coffee powder
- 1 cup milk
- 1 tbsp sugar (adjust to taste)
- 1 small clay kulhad (earthen cup)
- 1 metal tong
Now, let’s start the process:
- Step 1: In a saucepan, heat milk along with the instant coffee powder and sugar. (You can do this while the kulhad is heating up to save time.)
- Step 2: Using a metal tong, place the kulhad directly over an open flame. Heat it until it becomes visibly red-hot.
- Step 3: Carefully pour the hot coffee mixture into the heated kulhad. It will sizzle and bubble as the earthen cup infuses it with a smoky, earthy aroma.
- Step 4: Let it sit for a moment, allowing the kulhad to cool slightly while the flavour deepens.
- Step 5: Once the kulhad is cool enough to hold, you can serve the coffee directly in it for an authentic feel. Or, pour it into another cup if preferred.
- Step 6: For a fancy touch and enhanced flavour, sprinkle a bit of cocoa powder on top. Totally optional but worth it.
How cold tandoori coffee is made?
If hot tandoori coffee feels like comfort, cold tandoori coffee is its refreshing, smoky sibling. It’s chilled, dramatic, and honestly, the perfect mix of cool and desi.
Let’s dive into how you can make this cold version right at home and trust me, from start to sip, it’s a whole vibe!
List of Ingredients:
- 1½ tsp instant coffee powder
- 1 cup cold milk (chilled or room temperature)
- 1 tbsp sugar (adjust to taste)
- Ice cubes
- A small clay kulhad (earthen cup)
- A metal tong
- A blender or shaker
Now the fun begins!
Step 1: First, heat the kulhad by placing it directly on an open flame using metal tongs. Let it sit there until it turns visibly red-hot. This is where the tandoori magic starts.
Step 2: While your kulhad is heating up, blend cold milk, instant coffee, sugar, and ice cubes together until it becomes smooth and frothy. (If you don’t have a blender, a shaker bottle works just fine!)
Step 3: Now pour the chilled coffee mixture into the hot kulhad. It’ll sizzle, bubble, and absorb all that smoky, earthy aroma exactly what makes it so unique.
Step 4: Let the coffee rest for a minute. As the kulhad cools slightly, it lets the flavour settle in just right.
Step 5: Now comes the time to serve! You can drink it directly from the kulhad (once it’s cool enough to hold), or pour it into a glass with fresh ice cubes for that café-style finish.
Step 6: If you’re feeling fancy, top it off with some cocoa powder, chocolate shavings, or even a swirl of cream. Totally optional but totally worth it!
Cold tandoori coffee is a mood. It’s bold, refreshing, and packed with desi flair. Whether you’re sipping solo or serving friends, this one’s sure to spark some serious curiosity.
Here’s Why Tandoori Coffee Is Suddenly Attracting the Youth
Tandoori coffee has been creating quite a buzz lately. Its earthy flavour and smoky aroma have a charm that instantly pulls people in. Even today’s most Instagrammable cafés are adding this rustic beverage to their menus.
- The earthy, smoky aroma of tandoori coffee doesn’t just give off good vibes, it offers a whole positive experience in itself. It’s the kind of fragrance that makes you stop, inhale deeply, and smile.
- In today’s time people love fusion, this beverage blends the rustic Indian kulhad with the globally loved coffee culture. This unique fusion is one of the main reasons it’s catching the youth’s attention.
- The moment you pour coffee into a red-hot kulhad, it sizzles and bubbles beautifully—creating the kind of visual drama no one can scroll past. It’s a guaranteed double-tap.
It’s not just for coffee loyalists. Tandoori coffee has a warmth and comfort that’s pulling even hardcore chai drinkers into its smoky spell. - In a fast-paced world, tandoori coffee stands out for its slow, hands-on, and calming process. Heating the clay cup, pouring the coffee, watching it bubble each step is as relaxing as the sip itself.
Why are even chai and latte loyalists tending towards tandoori coffee?
- It offers the warmth of chai or latte, but with a smoky, earthy upgrade.
- The kulhad’s aroma adds depth that’s hard to resist even for non-coffee drinkers.
- The slow, hands-on process feels more like a ritual than a routine.
- It blends desi tradition with global café culture right on trend.
- The sizzling pour, the smoke, the vibe it’s a visual treat with cultural roots.
- Tandoori coffee offers an experience flavour, feel, and a story in every sip.
Tandoori coffee isn’t just winning taste buds—it’s winning hearts, one smoky sip at a time.
Final Sip:
In a world where everyone’s looking for something that feels both rooted and refreshing, tandoori coffee finds its sweet spot. It speaks to tradition, but brews with a twist—and maybe that’s exactly what today’s generation is sipping on: a little nostalgia with a hint of bold.
It’s not just about caffeine. It’s about the crackle of the kulhad, that earthy aroma swirling through the air, and the blend of tradition with a modern twist. It’s the kind of coffee that makes you feel connected—to your roots, your mood, and maybe even your next café post.
So the next time you spot tandoori coffee on a menu—or get tempted to try it at home—go for it. Sip it slow, let the aroma do its thing, and just take it all in. Because sometimes, the best brews are the ones that surprise you.
