The smell of wet clay reaches you before the tea does.
Clayé
Hand-thrown clay kullhads, made at the volume a café, tea stall or caterer actually needs — without losing what makes them worth drinking from.
A wall thrown thin at the rim and left thick at the base — the reason a kullhad takes heat without burning your fingers.
Every cup keeps the spiral left by the wheel. It's the fastest way to tell a thrown kullhad from a stamped one.
Unglazed, unpainted, unlined. Broken and buried, it's soil again in a matter of weeks — not a landfill problem for a century.
Kullhads have carried tea across India for generations — the wet-clay smell that reaches you before the first sip, and the fact that no two are ever quite the same shape.
Somewhere along the way cafés and stalls traded that for paper and plastic: cheaper, easier to get, disposable in every sense. In our early survey, 93% had used a kullhad before and would pick one again1 — the thing stopping them is that it simply isn't there when they want it.
Clayé is being built to close that gap: a kullhad plant that keeps the hand-thrown character and still turns up, on time, at the volumes a real business runs on.
Same body, same firing, same finish. Only the form changes with what's being poured into it.
Chai shots, tastings, sampling counters.
The classic tapri pour. Our highest-volume size.
Wider mouth, thicker wall — lassi, buttermilk, cold pours.
Weddings, caterers, and railway-scale service.
Local clay is dug, sieved and wedged to drive out air pockets — the same base material kumhar potters have worked with for centuries.
Smaller runs go on an electric wheel; high-volume orders through a press mould. Same wall, a fraction of the time.
Each piece air-dries before it ever sees heat, so it doesn't crack in the kiln. This step alone sets the timeline for a batch.
A controlled firing hardens the clay and locks in the aroma our survey respondents ranked as the number one reason they like kullhads.1
Sorted by size, crated and routed to cafés, stalls and caterers — built around standing orders, not one-off buys.
Early findings from our own market survey, next to the industry numbers behind the timing.
We're onboarding an early group of cafés, tea stalls and event caterers ahead of launch. Fill this in and we'll come back with pricing and lead times.
Thanks — we've got your details and will be in touch with pricing and lead times. Didn't go through? Email us directly at yashtyagi14314344@gmail.com.