Just off the rush of Elizabeth Street, Dropout Chaiwala feels like a small doorway into the world of Indian street-side tea culture — a place where chai is brewed not as a trend but as a daily ritual. The brand was founded by Sanjith Konda House, a former business student who left his degree behind to honour the craft of chai, and the playful name reflects that origin. Inside, the atmosphere is simple and lively, shaped by the aromatic heat of simmering milk, ginger, cloves, and cardamom.

Masala chai is the natural starting point, fragrant with spice and comfort. The ginger version carries a sharper kick, warming from the inside out, while the cardamom chai is softer and more floral, leaning into sweetness. Kashmiri chai, turmeric chai, and other regional variations round out the menu, each tied to a different tradition of home-style preparation. Chai here is milky, spiced, and familiar — designed to be held between your hands, sipped slowly, and sweetened exactly to your liking. The question isn’t whether you want sugar, only how much.

Snacks play an essential role in the Dropout Chaiwala experience. Samosas are a natural pairing; crisp, savoury, and ideal beside a hot cup of masala chai. Vada pav, puff pastries, biscuits, and rolls recall the casual comfort of Indian railway platforms and neighbourhood stalls. Not every item is consistent — some reviewers describe certain pastries as stale or overly coloured — but the wider menu offers enough variety that most guests find something nostalgic to enjoy.

Service is warm, conversational, and quick, even during busy hours. The shop is small, more suited for short visits, small groups, or takeaway cups carried into the city. Many guests stop by for a single chai and return later for biscuits, or come back with friends to introduce them to the flavours they grew up with. Despite mixed feedback about pricing and occasional quality inconsistencies, Dropout Chaiwala maintains a steady following among chai drinkers who appreciate the spice, the familiarity, and the memory it evokes.

For anyone just beginning their spiced tea journey, this is an easy and approachable place to start.

What People Say Most Often

Chai is aromatic, milky, and richly spiced
Ginger chai and masala chai are favourites
Good selection of Indian snacks and biscuits
Small space but convenient for quick visits
Service is friendly and conversational
Nostalgic flavours for those familiar with Indian chai culture
Pricing can feel a little high for some items
Pastries and puffs receive mixed reviews
Parking in the area is difficult
Best for takeaway or small-group visits

Editorial Snapshot

Overview

Dropout Chaiwala brings Indian street-chai culture into the Melbourne CBD with a menu of masala, ginger, cardamom, Kashmiri, and turmeric chai. The shop is simple, lively, and comfort-driven, designed for quick visits or casual sit-downs.

The Experience

Chai is brewed traditionally, full-bodied and spiced. Snacks such as vada pav, biscuits, and puffs add to the familiar Indian café feel. Service is quick and personable, and the energy reflects the bustle of its CBD location.

Signature Teas to Try

Masala Chai
Classic blend of cloves, cinnamon, ginger, and nutmeg.

Ginger Chai
A sharper, warming cup with a clean ginger kick.

Cardamom Chai
Soft, sweet, and aromatic with floral notes.

Kashmiri Chai
Creamy pink tea with subtle spice.

Turmeric Chai
Earthy, soothing, and lightly sweetened.

Why People Love It

Chai tastes nostalgic, staff are warm, and the menu recalls flavours of Indian street stalls. It’s a comforting stop for expats and a welcoming introduction for first-timers.