Chai's been made the same way for 100 years
Coffee got the V60, the Aeropress, the moka pot. Decades of people trying to make it better. Chai got a pot. Nobody touched it.
Anish and Nikhil kept asking the same question: why is something this good so annoying to make? So they set out to fix it. Three years and a thousand cups of chai later, they had the Loka Chai Maker.
Traditional pots boil over. Loka boils inward, so no need to babysit the pot.
Leave milk on the stove and it climbs the sides in seconds. You either watch it the whole time or clean it off the burner.
The patented Chai Fountain™ boils inwards instead of outwards. The liquid rises through the centre and falls back down. No spills. Just beauty.
Cleanup after old school chai is a pain. With Loka, a gentle scrub and you're done.
Burnt milk rings, vigorous scrubbing, a pan you dread doing.
Loka's ceramic coating is non-stick and free from PFAS, PTFEs, lead and cadmium. Rinse it and you're done.
The strainer's built in, so no messy external strainer
Loose-leaf chai means loose leaves, and normally that means a separate strainer.
With Loka, the strainer is built in. It clicks into place, holds the tea and spices through the brew, and taps straight out.
The 3-ply base spreads heat evenly, so it won't burn the milk.
Milk scorches fast, and a thin-based pan makes it worse. Heat concentrates in one spot, and that spot goes from simmering to burnt before you notice.
Loka's 3-ply base spreads heat evenly across the whole pan, so you can simmer fast without scorching the milk. That's what gets you the perfect chai, every time.
