Rishikesh sits at the point where the Ganges emerges from the Himalayas onto the plains — the transition from mountain torrent to sacred river. The city is the yoga capital of the world by common consensus, a place where ashrams have operated for centuries and where every morning begins before sunrise with practice and prayer.
Chai here is part of the spiritual infrastructure.
Tulsi Chai: The Ashram Blend
The distinctive chai of Rishikesh is tulsi chai — brewed with holy basil (tulsi), which grows in profusion throughout Uttarakhand. Tulsi is sacred in Hinduism, planted at the entrance of homes and temples across India, and prized in Ayurveda for its adaptogenic and immune-strengthening properties.
Tulsi chai is lighter than standard masala chai — the basil replaces or accompanies the usual spice blend, giving the tea a clean, slightly peppery, herbaceous flavour. Many ashrams in Rishikesh serve only tulsi chai (not regular milk chai) as part of their approach to sattvic (pure) eating.
Where to find it: The café at Parmarth Niketan Ashram on the eastern bank serves excellent tulsi chai alongside simple ashram meals. Chotiwala Restaurant on Laxman Jhula road offers both tulsi and standard masala chai with a riverside terrace.
Ram Jhula and Laxman Jhula: The Bridge Cafes
Rishikesh's two famous suspension bridges — Ram Jhula and Laxman Jhula — are lined with small cafes and chai stalls on both banks. The stalls on the footbridge itself (unofficial, sometimes chased off by authorities, back the next day) serve chai to pilgrims mid-crossing.
The cafes on the eastern bank at Laxman Jhula have the best views — the bridge, the river churning white-green below, the Himalayan foothills behind. In winter (November–February), the cold makes chai here a survival mechanism as much as a pleasure.
Chai and Rafting
Rishikesh is India's white-water rafting capital — the Ganges below the city offers Grade III–IV rapids across several stretches. Every rafting operator includes a chai break at a riverside camp midway through the run: a welcome pause where you dry out, warm up, and drink the most satisfying cup of your day.
The tea served at these river camps is usually strong, sweet, gingery, and made in a massive pot that has been simmering on a wood fire since morning. The setting — pebble beach, cold river, Himalayan walls on both sides — makes it remarkable.
Ayurvedic Chai: Beyond Standard Spices
Several Ayurvedic practitioners and herbal shops in Rishikesh blend custom chai mixes based on dosha type (the Ayurvedic constitution system). A Vata-balancing chai might include warming spices — ginger, cinnamon, clove, nutmeg. A Pitta-calming blend leans toward coriander seed, cardamom, and fennel. A Kapha-stimulating mix is heavy on black pepper and dry ginger.
The Patanjali Wellness Centre near Haridwar (30 minutes from Rishikesh) sells an extraordinary range of Ayurvedic chai blends at very low prices — worth a side trip.
“📍 North IndiaThe Ganges makes its first appearance as a proper river here. And the chai you drink on its bank carries something of that emergence — a freshness, a clarity, a sense of beginning.