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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.
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.
Coffee shop chai lattes are “a distant cousin of traditional masala chai.” ...
Doodh pati chai is made by cooking tea leaves with milk and sugar, sometimes served with cardamom for fragrance. Extremely sweet, this is a local variation of a builder's tea . "Kashmiri chai" or " noon chai ", a pink, milky tea with pistachios and cardamom , is consumed primarily at special occasions, weddings, and during the winter, when it ...
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]