Unlike other milk chai teas, Kashmiri chai is made with green tea, rather than black. The type of tea is important to get the right flavor and color. Although the traditional chai is made with green tea from the same region, you may be able to choose any stronger tea such as Pinhead Gunpowder.

Instructions

1. Heat water to 80-85ºC/176-185ºF* (not boiling – this is the optimal green tea temperature to avoid a bitter taste).
2. Pour water in your glass/mug first.
3. Then, add the tea leaves to the water.
4. Steep the tea for three minutes.
5. Add in the sweetener of your choice or any ‘extras’, and enjoy.

Kahwa is a fragrant, mild green tea made with whole spices, saffron, almonds and originally from the Kashmiri cuisine. Kahwa is a warming tea and always had hot. Using whole spices and saffron makes Kashmiri Kahwa warming for the body which suits the cold climate of kashmir.

Health benefits of Noon chai It is known to prevent heartburn and bloating because of the cardamom and baking soda content. It is also known to reduce stress and anxiety as it contains L-theanine, an amino acid component, according to reports.

Yes, a warm cup of Kahwa can do wonders, especially if you have trouble sleeping in the night. The brew helps combat problems related to insomnia and anxiety. It also helps in eliminating free radicals and impurities generated by the liver, detoxifying the body naturally.

Noon chai, also called shir chai (from Sanskrit ‘milk tea’), gulabi chai, Kashmiri tea or pink tea, is a traditional tea beverage, originating from the Kashmir Valley, made with gunpowder tea (green tea leaves rolled into small balls), milk and baking soda.

The Kingston and Arthurs Vale Historic Area (KAVHA), on Norfolk Island, is of outstanding significance to the nation as a convict settlement spanning the era of transportation to eastern Australia between 1788-1855.

Kahwah also transliterated (qehwa, kehwa or kahwa) is a traditional green tea (Camellia sinensis) preparation consumed in Afghanistan, Pakistan, some regions of Central Asia, and in northern India, especially in Kashmir Valley.

Jammu and Kashmir Kashmir has a long tradition of baking in tandoors, so a typical breakfast often comprises of several freshly-baked breads bought from the local bakery or kandur. It is usually served with butter, salty noon chai, and occasionally eggs.

18 Kashmiri Food Dishes That You Must Try (Zaeka-e-Kashmir)

• Rogan Josh. A must try dish for all the Lamb or meat lovers, Rogan Josh, an aromatic lamb dish is one of the signature recipes of Kashmiri cuisine.
• Modur Pulav.
• Matschgand.
• Yakhni or Yoghurt Lamb Curry.
• Dum Olav.
• Kashmiri Muji Gaad.
• Aab Gosht.
• Goshtaba.

These recipes are a beautiful reminder of why we love Kashmiri food so much and will take you on an unforgettable exquisite journey.

• Mutton Rogan Josh.
• Yogurt Lamb Curry.
• Paneer Chaman.
• Kashmiri Saag.
• Khatte Baingan.
• Dum Aloo.
• Kashmiri Style Mutton Ribs.
• Haak.

Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir. Meat, along with rice, some vegetables and salad are prepared on special occasions like Eid only. Kashmiris consume meat voraciously.

A girl is called “koor” in kashmiri and the word chober is an immoral word used by guys to describe a gorgeous girl using obscence language.

Jammu people make some of the famous Dogri dishes like Ambal, Khatta Meat, Kulthein di Dal, Kashmiri Aloo Dum, Phirni, Kashmiri Pulao, Dal Patt, Maa da Madra, and Auriya.

The most famous of Indian pedas is found in the holy city of Mathura in Uttar Pradesh. Not surprisingly, because this sweet is said to be indigenous to the place. Like laddu, peda is a popular sweet offering made to God. Milk and sugar are the two main ingredients in this dessert.

India: Due to its diverse culture, India does not have a specific national dish. There were rumours that the government of India was planning on designating khichdi as a national dish but it was later denied by the government.