Kulhad: Making Chai Better
If you observe the menu of any tea serving outlet or even a local tea shop in the nation, then you will notice the presence of a ‘Kulhad chai’ on the menu. Tea has been such an integral part of Indian households that talk of Kulhad chai is nothing new for the general public.
There is no effective way to describe the earthy flavour a Kulhad gives to chai. If you are an Indian, you probably know the taste and understand why it cannot be explained in words. Simply put, it is unique and amazing.
What is a Kulhad?
Kulhad is a glass shape vessel made from the clay soil used to drink tea (chai), coffee, milk, etc. It is a traditional cup, without any handles. It is very plain in its form. It is unpainted, unadorned, and simple in design. The fertile clay soil is moulded into the glass, which is baked in the kiln. Kulhad tends to soak up a bit of the hot fluids poured into it. So, when hot tea is poured into it, a bit of the tea soaks into the clay and the two flavours intermingle. This is what creates the unique flavour we all love. A similar phenomenon is observed with water stored in earthen pots (called ‘Surahi’ in Hindi). The water remains cold and acquires a distinct taste.
History
Serving of Kulhad chai is an incredibly ancient tradition. No one can actually pinpoint when exactly their use began. But we do know that it started an exceptionally long time ago. Kulhads have been in use since the Indus Valley Civilization, as per archaeological findings. That was nearly 5000 years ago!
The discovery of such earthenware in the ruins of Indus Valley Civilization sites is proof that India has had a long history of using earthen pots, whether it is for cooking, storing, or serving. What is even more amazing is that it continues. Yes, the tradition of using earthenware continues to date in India.
How to drink from a Kulhad?
What kind of a question is that! Pour hot tea in a Kulhad and bring the vessel to your lips. Then sip. Simple.
Well, not so much. There are claims that this straightforward method is incomplete, and that you need to nibble on the edge of the cup, before sipping the tea. This will help bring out the earthy flavour from the clay.
Why are Kulhads better?
- They are biodegradable, so can be broken; it will not be hazardous like plastic.
- They are cheaper than plastic or glass containers.
- It is obvious but they provide an earthy aroma to the beverage, which no other material can.
- Kulhads are inherently hygienic, considering they are made by firing kiln, a type of oven having a certain temperature that is used to harden or dry clay objects. The Kulhads are processed under elevated temperature to ensure a sterile cup.
A piece of advice: Not all but few chai sellers, in order to save a few bucks, re-use the kulhads by washing them and making them look new. So, once you are done using the kulhad, ensure you break them into pieces and throw them in a dustbin so no one can use them again.
The key to celebrating life’s simple pleasures is simplicity itself. And that explains the beauty of this modest serving vessel which enhances the tea’s flavour.
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