Here are the top 5 chai flavors you’ll commonly find on menus in Indian cafés, with a short note on each and why they’re popular:

1. Classic Masala Chai

   • Flavor profile: Robust black tea with a warming spice mix (typically cardamom, cinnamon, cloves, ginger, black pepper).
   • Why popular: It’s the archetypal “Indian chai” — bold, comforting, and familiar. Often served sweet with milk.

2. Adrak (Ginger) Chai

   • Flavor profile: Strong fresh-ginger note over full-bodied tea and milk, often with sugar.
   • Why popular: Ginger adds warmth and a spicy bite; perceived as soothing and good for digestion/comfort.

3. Elaichi (Cardamom) Chai

   • Flavor profile: Fragrant, citrusy-sweet cardamom aroma layered on mellow tea and milk.
   • Why popular: Cardamom is a beloved Indian aroma — elegant, slightly floral, and appeals to many palates.

4. Kashmiri/Saffron Cardamom Chai (Kashmiri-style)

   • Flavor profile: Delicate saffron and cardamom notes, sometimes with a hint of rose or nuts; usually milder and more aromatic.
   • Why popular: Felt as a premium, festive chai — fragrant and visually appealing (saffron strands, crushed nuts).

5. Café-style Chai Latte / Spiced Chai (modern variant)

   • Flavor profile: Concentrated spiced tea (masala) mixed with foamed/steamed milk; often includes cinnamon, vanilla, or caramel twists.
   • Why popular: Bridges traditional chai with contemporary coffeehouse presentation — smooth, creamy, customizable (less or more sweet, dairy or plant milk).

Quick serving tips cafés use: “Cutting chai” is a small, strong, less-milky serving common in Mumbai; iced spiced chai and chai concentrates/syrups are frequent for convenience; many cafés offer milk alternatives (soy, almond, oat) and sweetness adjustments.

If you want, I can give you exact spice blends/recipes for any of these five.