Be prepared for spiced perfume clouds of cardamom, cinnamon and ginger to blast you into the sky.

Owner Ambi Thind specialises in Afro-Punjabi chais that are brewed to order and buzz with pepper: these are anything but standard issue teas. The drinks are named after hockey players he’s coached (like the spice packed Ashlee’s Chai), regulars (the rooibos-leaning Ishy’s) and workers (credit Jamila for the chocolate-lemongrass flavour).

The food also reflects his Indian roots and African upbringing: roti with Zambian-style curried chicken and tamarind chutney, say, scrambled egg bhurji, and spiced chickpeas (chole) with fruity and chilli-sharp condiments.

Meanwhile, the kiosk is jammed with paraphernalia from Africa (including Zulu objects and zebras from Soweto), and the kitchen hums with staff freshly spicing each tea and diners memorialising each finished cup. Category-blitzing stuff, also in North Sydney.