Life has been “quite a journey” for Laxman Rao, who arrived in New Delhi in 1975 from Maharashtra’s Amravati village. In the years that followed, he worked as a labourer, at a mill, and even set up a tea stall, but never imagined he would meet two distinguished personalities –– late Prime Minister Indira Gandhi and former President Pratibha Patil –– or make headlines. some day Despite many setbacks and rejections, he is now the proud author of over 25 books, and works as a tea consultant with a luxury hotel in Delhi.
In an exclusive interaction with indianexpress.com, Rao shared all about his struggles and success, his thirst for knowledge, and his passion for writing. While at it, he also shared a few tips to brew the perfect cuppa. Read the edited excerpts below:
Q: You came to Delhi to fulfill your dream of becoming an author. How would you describe your journey since then?
Laxman Rao: My life has been quite a journey. Literature has always been my passion, and the works of Gulshan NandaJi captivated me. I grew up in a serene village called Telegaon in Maharashtra. My aspiration to become an author stemmed from a book I wrote about a boy from my village named Ramdas. After my tenth grade, I worked in a spinning mill in Amravati before fate led me to Bhopal, where I worked as a labourer. It wasn’t until June 1975 that I landed in Delhi, where I opened a shop in ITO. Amid the hustle, my thirst for knowledge remained unquenchable. I often explored the Delhi Gate wholesale market for books on various subjects, from Shakespeare to Prem Chand. As I immersed myself in their work, I discovered the endless possibilities of life-long learning. Despite setbacks and rejections, my passion for writing never waned. Through it all, I held firm to the belief that the pursuit of knowledge is a journey worth embracing wholeheartedly.
Q: You self-published your first novel in 1979, which wasn’t very common those days. How did you arrange funds?
Laxman Rao: I printed 1,000 copies from my savings. Initial sales weren’t promising, but I persisted. Now, as my books sell, gaining recognition, I feel like I’m truly becoming a writer.
Q: Today, you have authored 25 books, and are covered in national and international media. Did you ever expect such a response and appreciation?
Laxman Rao: I never imagined my photo being published in a newspaper or getting such respect. I didn’t envision the life of an author because those I knew of were from big cities like Bombay, Pune, and Delhi.
Q: But why did you decide to sell tea in the first place? And how did this decision help you reach where you are today?
Laxman Rao: Selling tea wasn’t a significant decision at the time, just a way to make ends meet. It provided a steady income and I never felt the need to quit. It was there that a senior leader from Shangri-La Eros New Delhi discovered me, drawn in by the aroma and warmth of my tea.
Q: Could you tell us how you became a revered tea consultant?
Laxman Rao: In 2021, I transitioned from the streets to the luxurious ambience of Shangri-La Eros New Delhi, stepping into the role of their esteemed tea consultant. For the past three years, I’ve had the pleasure of curating delightful tea experiences at the hotel’s exquisite tea lounge, Mister Chai.
It has been a journey of passion, expertise, and the art of tea making, bringing a touch of tradition and refinement to every cup served. As part of the engagement initiatives, guests can engage in a warm, 45-minute session where I share my personal stories and insights, while savoring a specially-crafted Indian street food-inspired high tea. It features local favorites such as vada pav, chicken tikka tacos, kale patta chaat, and beetroot chops, along with my signature masala chai.
Laxman Rao with guests at Shangri-La Eros. (Photo: PR handout)
Q: Could you give us some tips to make a perfect cup of chai?
Laxman Rao: For the perfect cup of tea, start by adding water, based on the number of servings, to a pot. Bring it to a vigorous boil and then add slightly more milk than water. Boil the mixture well before adding tea leaves or bags, and let it steep to your preferred strength. This method has been appreciated by many, including Europeans, who were initially unfamiliar with tea but grew to love it. The enjoyment and recognition of our tea have even led to people expressing their admiration and sometimes wanting pictures with me. That is always a pleasant surprise.
What common mistakes do people make when making tea? What are your views on the various experiments people do with tea?
Laxman Rao: One common mistake people make is not boiling the water and milk properly; both need to be brought to a good boil for the best flavor. Incorrect proportions, adding tea leaves too early, or not steeping long enough can also affect taste.
These days, many are promoting unique methods of making tea, sometimes prioritizing flair over flavor. These are entertaining, but the traditional method of properly boiling water and milk remains the key to a perfect cup of tea.
How is your writing coming along these days?
Laxman Rao: After finishing my work, I relax, and then read or write. On my days off, I enjoy leisurely writing and reading into the night. Writing isn’t merely a task for me; it’s my source of energy and passion.
Do you miss your tea stall and your regular customers now that you no longer run it?
Laxman Rao: I deeply miss my tea stall and the loyal customers who frequented it. Many would inquire about my absence and why I stopped selling tea. Respecting my customers and paying close attention to their needs were paramount to me. They often brought guests to enjoy tea and purchase my books. I remember those moments fondly.