This article in the FT that mentioned how karak chai is made in Lahore made me nostalgic and longing for real chai.
Real Lahori karak chai requires a lot of boiling. You have to bring the tea to a boil, then edge back from the tipping point, and do it again. You have to put in the milk, bring it to a boil, and edge back a little . . . No one in New York has that same time, care and belief in rituals.
While one may not get that in SFO, there’s a “hack” that I found -- apparently many Yemini/Arabic coffee places have something called “Adeni chai”, which is a pretty good substitute. The one I like is Sana’a Cafe on Montgomery Street in SFO; there’s a sister one in Mountain View.
Of course I added it to my chai map!
(Btw, if you are looking for a good technique I found this video helpful. Essentially milk before water. Then chai, before sugar. And plenty of “airing”. Tasted divine!).