Kolkata

It started with a pot on the stove

Every morning in Kolkata, Rajiv Roy watched his father measure out whole spices, crush them by hand and drop them into a pot of simmering Assam tea. Long before anyone sat down, the whole house smelled of cardamom and ginger.

Boston, 2007

Chai on every menu. None of it tasted like home.

When Rajiv moved to the United States in 2007, every café sold chai. None of it had the strong Assam tea and freshly crushed spice he grew up with.

2025

His father's recipe, poured in Boston

In 2025 Rajiv took that recipe to Boston's farmers markets. Today you'll find it at his stall in Boston Public Market every weekend, in bottles at Nubian Markets in Roxbury, and at markets and festivals from Roslindale to the South End.

Every morning

Same spices, ground by hand

Each day starts the way it did in Kolkata. Rajiv hand-grinds cardamom, cinnamon, black peppercorns and cloves, adds fresh ginger, and simmers them with organic Assam tea and a hint of jaggery. Every hot cup is brewed to order.

Around one table

Three Boston makers, one long table

In May 2026, The Real Chai, Gangnam Spice and Melt in Your Mouth set one long table at 225 Center Street for Boston's first High Chai: clay cups, three bold chais, sweet and savory bites. Every seat sold out.

Pull up a chair. Find us this weekend or bring chai to your event.