How to Use Chai Shops as a biz Opportunity

Chai Time at Malabar Bites

 In the heart of Trivandrum, a man sips his evening chai at Malabar Café, one of the city’s busiest tea shops. At first glance, it’s just another roadside stop — steaming kettles, the clink of glasses, the fragrance of strong tea leaves boiling with milk and ginger. But in reality, it’s much more than that.

Kerala’s tea shops are not just about tea; they are about community, comfort, and convenience. Over the years, these humble roadside stalls have transformed into powerful business models, inspiring bakeries and restaurants to add mini tea counters. The formula is simple but effective: hot chai paired with short-eats that Kerala loves — from crispy vada and crunchy vazhakka fry to spicy puffs, cutlets, and even burgers.

This trend has proven so successful that many well-known brands have grown from it. Malabar Bites, for example, has expanded far beyond its first outlet, opening multiple branches across the city and even reaching towns outside Trivandrum. What started as a roadside stop for tea has become a chain recognized for quality snacks and that unbeatable chai-time atmosphere.

The rise of such tea shops reflects Kerala’s evolving food culture. Chai has always been at the center of daily life — from college students taking a break between classes to office-goers catching a quick sip in the evening. Now, with modern packaging, branding, and wider menus, tea shops are becoming micro food hubs that bridge tradition and trend.

And this isn’t just happening in Kerala. Across India, roadside tea stalls are evolving into cafés and chains, showing that even the simplest of ideas — a cup of chai and a plate of snacks — can brew into something much bigger.

So the next time you pass by Malabar Café or grab a puff at Malabar Bites, remember: you’re not just enjoying a snack, you’re part of a cultural and entrepreneurial wave that’s shaping the foodscape of Kerala and beyond.