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Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
The word Kahwah in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahve) which in turn might be derived from the Arabic word "qahwah." Traditionally, Kashmiris have always referred to kahwa as Mogul chai. Meaning this tea was introduced in the valley back then by the Mughal emperors.
Kashmiri Poet Agha Shahid Ali was a connoisseur when it came to this spice, and was known to emerge from behind the clouds of yangu in his Brooklyn apartment. [194] cardamom (nich auleh) — the seeds, derived after crushing the pods, can be used in curries such as yakhean, qaliya, and also in teas such as kahwah and sheer/noon chai. [195]
Noon Chai (noon means salt, 'chai means tea) is eaten with traditional Kashmiri breads and pastries like lavasa, sheermaal, kandir chot, bakarkhani and kulcha. It is traditionally made from special tea leaves, milk, salt, and cooked in a samavar. A pinch of baking soda is added to help give it more of a pronounced pink color.
Namkeen chai, or noon/loon chai, commonly called Kashmiri chai, and sometimes sheer (milk) cha or sabz chai (green tea, as the same tea is used for making khahwa/green tea) are sold and seen in Gawalmandi kiosks with salt for Kashmiri as well as sugar and pistachios for non-Kashmris.
Once you are ready to serve, steep the tea bags in the hot cider for 10 minutes. Remove and discard along with the spice packet. Ladle the cider into mugs with a shot of cognac (if using).
Despite being Brahmins, most Kashmiri Hindus are meat eaters. [12] Kashmiri beverages include Noon Chai or Sheer Chai and Kahwah or Kehew. Kashmiri clay stove (Daan) being used to cook maggie and omelettes in Pahalgam in 2014. The Kashmir Valley is noted for its bakery tradition.
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