As South Asians, we've often seen our rich culture misrepresented or oversimplified. That's why we wanted to create a dedicated page that shares the authentic history behind each beverage on Sayali's menu. We hope you'll discover something new about these traditional drinks, just as we did during our journey to craft the most authentic versions possible.

Two glasses of chai tea with frothy tops, a piece of fresh ginger root, cardamom pods scattered on a dark surface, and a grater.

Chai (India) – Rooted in Ayurvedic traditions, chai blends black tea with spices like cardamom, ginger, and cloves. It became widespread during British colonial rule when India was encouraged to grow tea. Over time, Indians made it their own, creating masala chai, now a daily ritual and symbol of hospitality.

A glass of matcha latte with milk

Matcha (Japan) – Matcha traces back to China’s Tang dynasty, but it was perfected in Japan around the 12th century by Zen monks, who used it for meditation focus. Over centuries, it evolved into the Japanese tea ceremony (chanoyu), blending spirituality, art, and mindfulness. Today it’s both a ritual drink and a global wellness trend.

A glass of frothy coffee on a wooden table surrounded by scattered coffee beans and a tin of ground coffee in the background.

Filter Kappi (South India) – Introduced in the 17th century with coffee’s arrival from Yemen, South Indian filter coffee became iconic with the invention of the metal coffee filter. Made with dark roast beans and chicory, it’s served frothy in a dabarah set (metal tumbler and bowl), becoming a symbol of Telugu, Tamil, and Kannada households.

Person pouring hot coffee from a metal pitcher into a glass with layered coffee drink inside, with a jar of coffee beans in the background on a wooden table.

Vietnamese Coffee (Vietnam) – Brought by the French in the 19th century, coffee became uniquely Vietnamese through the use of the phin (slow drip filter) and condensed milk (due to limited fresh milk at the time). Strong, sweet, and bold, it reflects Vietnam’s resourcefulness and is now a staple of its café culture.