Kashmiri Kahwa

Kashmir is known to be a paradise on earth and  it's a popular tourist spot in the North of India. The valley is painted is varied colors by our creator.  Snow capped mountains of Sonmarg to beautiful Chandanwadi and Bettab valley near Pahalgam to gondola ride in Gulmarg, Kashmir is a pristine beauty.  Its flowering meadows to its sparkling  rivers everything is near perfect in Kashmir. 

Last week I took my dream vacation in Kashmir with a group of 25 ladies.  No matter where we went, we tried the traditional green tea called Kahwa and pretty much got hooked to it. 

When for the first time I had the Kahwa at the houseboat in Dal Lake I asked the guy who served, why there were no spices or almonds added to it. His answer surprised me as he said:”Only Kashmiri Pundits add those spices and almonds.”  I saw this as a cultural difference between not just two kinds of Kahwas but also in the culture of this beautiful valley.

Kahwa is a traditional green tea consumed here.  Making Kahwa is an art in itself which one can experiment with by adding the amount of spices.  For example saffron kahwa has a golden hue while cinnamon kahwa is little brown in color.  Here is the recipe for a  Kahwa.

Ingredients:

2 cups water,  ¾ tsp sugar,  1 small piece of cinnamon, 2 green cardamoms, 4 almonds cut into half,  3or 4 strands of saffron,  ½ tsp kahwa leaves.

Method:

Boil water in a pan, add cinnamon, 2 almonds and green cardamom.

Close the lid to contain the aroma.  Boil for 2 or 3 minutes.

Rub kahwa leaves between your palms and add to the boiling water.

Lower the flame to medium and let it boil for 2 more minutes.  Add saffron and turn off the flame.  Let the lid remain closed.

In the meanwhile crush two almonds and put them in a cup or glass.

After one minute pour tea or kahwa in this cup.

Enjoy the aroma and the taste of kahwa.