Gulabi Chai is not just distinct in colour but in flavour as well. The addition of air gives the tea its pink colour. Beat the tea water with a whisk for 20 minutes to introduce air into the mixture. Another way to aerate the tea is by spooning the tea up and down with a ladle in 15-minute intervals over two hours. After this, as soon as milk is added, the tea turns gulabi. Mohammad Sabir, who owns a tea stall near Akbari Gate in Chowk, Lucknow, says, “We serve over 500 customers in a single night during Ramzan and in winters. This tea is also good for digestion.” Some tea places also add groundnuts and peanuts to the tea. A layer of rabdi and dry fruits added on top enhance the taste of the tea.