Installed in a small square overlooking the Ganges in Vanarasi, “Vijay Malya tea shop” is active from sunrise to selling its masala teas. This is a simple mobile stand as it is ubiquitous in the country.

Early in the morning, the requests continued, between regular visitors to the district and pilgrims who had just finished their ablution. Vijay, the owner of the tavern, says he has a secret recipe that secures his tea’s reputation. He himself prepared in advance a mixture of finely ground roasted leaves, as well as various dried spices and herbs. On the spot, she pours in the scalding milk a large ladle of this mixture and adds the freshly crushed ginger, cardamom seeds, black pepper and of course, two spoonfuls of sugar. As a final touch, he plucked a handful tulsi fresh (Indian basil).

After boiling for a few minutes, the “masala” tea is filtered. At the time of sale, each cup will receive one or two tulsi leaves to support the body’s natural defenses and balance the mind. Basil is a sacred plant par excellence for Hindus. They attribute many virtues to it. He is a symbol of devotion. One of the women who is devoted and worships Krishna will turn into a basilisk so that she can be offered to her god in every prayer. She was called “tulsi”. Another version states that the transformation was caused by jealousy of Radha, Krishna’s favorite lover.

At Vijay, tea is served in small, disposable clay pots or in paper cups. 20 rupees for a large earthenware cup, 10 rupees for a cup. Vijay says he sells more than a thousand a day.

Do the math: 1000 cups with a volume between 100 and 150 ml, that’s about 120 liters of milk per day. With an average of 15 rupees per unit, daily recipes are around 15,000 rupees.

What a fun little business! It’s true that Vijay tea is delicious!