ost of us crave a cup of karrak chai more often than we’d like to admit — on average, about three times a day. But as the smog thickens, the people of Lahore are turning to other remedies to ease the constant irritation in their throats: wearing masks, hoping that the ever-popular lozenges will finally offer some relief, or exploring a wider variety of traditional brews. The latter, in particular, has proven to be both highly effective and delicious. After all, our cultural ‘blends’ are more than just a comforting pick-me-up; they’re an essential part of our daily routine.

The most iconic of all brews, of course, is the authentic Pakistani chai. Whether it’s sipped after breakfast, paired with a sweet treat like biscuits in the evening or consumed during those late-night hours when deadlines loom, this beloved beverage is a staple in daily life. Simple yet hearty, it holds a special place in the hearts of tea lovers. Made by brewing tea in a blend of water and milk, it’s ready in under 15 minutes. For an extra layer of flavour, consider adding cardamom or using a ladle to pour the chai back into the pot.

If you’re looking to diversify your palate, fear not. The love for chai in Pakistan transcends doodh patti, with a tea for every occasion.

Take Kashmiri chai, for instance: it’s common to see large steel dispensers, accompanied by styrofoam cups, filled with this flavorful concoction at weddings and other formal events. Unlike regular tea, Kashmiri chai is considered a delicacy in Pakistan, requiring more time and attention to prepare. Known for its aesthetically pleasing pink colour and sweet taste, this unique tea is made by boiling green tea leaves with baking soda, which helps neutralise the acidity of the leaves and releases their natural pigments. The brew is then complemented with milk and spices like cardamom, cinnamon, or star anise. Finally, the tea is garnished with crushed pistachios, adding both flavour and texture.

Our cultural ‘blends’ are more than just a comforting pick-me-up; they’re an essential part of our daily routine.

On rainy days, when all you want to do is curl up by the window, wrapped in a cozy blanket with a book in hand, Peshawari qehwa is the perfect choice. This fragrant, herbal tea is made with green tea leaves and a blend of spices, most notably fennel seeds, cardamom and cinnamon. While some may add honey or sugar to satisfy their sweet tooth, others prefer its grassy undertones and enjoy it unsweetened. It’s also common to place a solid piece of gur (jaggery) in your mouth and sip the unsweetened tea, allowing the sweetness of the gur to slowly blend with the herbal flavours.

When the seasonal chill sets in and the first signs of a sore throat appear, there’s nothing quite like a steaming cup of adrak chai to provide both comfort and relief. This ginger-infused tea is a go-to remedy for colds and coughs, with its spicy, aromatic bite. Made by brewing fresh ginger with tea leaves, milk and a touch of sweetener, the chai’s sharpness is balanced by the richness of the milk and the soothing blend of spices like cardamom and cinnamon.

Each of these teas offers its own form of solace. Whether it’s the comforting flavour of doodh patti or adrak chai, the fragrant herbs of Peshawari qehwa or the delectable sweetness of Kashmiri chai, these brews all have one thing in common: they help us breathe easier, even when the smog around us doesn’t.

Meeral Mansoor is a freelance writer based in Lahore