The Rosy Pink Kashmiri Chai

With the first blew of nippy air, Pakistanis get ready to stock their supplies of hot beverages, kahwa and Kashmiri chai being the most preferred. Be it a morning sit to bask the warmth of the sun or a nocturnal walk in the gardens, a cup of Kashmiri chai is always welcomed.

This beverage has a rich tradition to take center stage of weddings and festivities alike as almost all the winter weddings serve this chai. The consumption of Kashmiri chai is however not a thing of winters only, it is widely used in the northern areas throughout the year as the weather remains close to cold. It is also a delicacy to be enjoyed during monsoon season when tray-full of biscuits and samosas are served to enjoy the rain.

So, what is so different about this chai and what makes people try it out and fall in love with.

To begin with, it is that distinctive ‘Gulabi’ colour; the hue of the tinge of pink that makes it so tempting. The creamy texture, the addition of roasted almonds and pistachio on top and the aroma of green cardamoms infused with the richness of the tea makes this tea so special.

Also known as ‘Noon Chai’, the tea from originated from the valleys of Kashmir. Made from green tea leaves, the distinctive pink colour is attained by adding a pinch of baking soda in the brewing tea.

The first step in making Kashmiri Pink Chai is to make the kahwa (or kehwa) which is the tea concentrate. Boil green tea leaves in water for about thirty minutes or till the water level reduces by half.

Once the water reduces, there is a three-part process that leads to the signature pink colour of Kashmiri Chai. First, add cold water (preferably with ice cubes) to shock the tea concentrate. Second, add baking soda which reacts with the tea, and bubbles for a few seconds.

Third, aerate the tea heavily with a ladle, or a mug. This step is known as ‘phaita lagana’ in Urdu, and it means to pour and re-pour the tea from a height. Use a ladle, a mug or two pots. This will aerate the tea creating a frothy layer on the chai. As you keep aerating the tea, you will notice the color of the chai mixture changing to a dark-reddish brown.

The reddish hue is an indication that you are on your way to making a beautifully pink Kashmiri Chai. At this point, the Kashmiri Chai kahwa or kehwa is ready. Strain the tea leaves and keep the kahwa in the fridge.

The intensity of the pink color can vary depending on the variety of tea leaves used, the amount of aeration done, and the quantity of baking soda used. Just remember that even if the tea is light brown in color, it will still taste delicious.

Once the Kashmiri chai kahwa is ready, making a cup of Kashmiri Chai is the next step which is quite easy.

To make Kashmiri Pink Chai, add equal quantities of the kahwa and milk to a boil. Add cardamom pods along with a pinch of salt. Simmer for 10 – 12 minutes and serve with crushed almonds, pistachios and sugar. Adjust the quantity based on how creamy you want the chai. Add more milk (or cream, or condensed milk) if you want it richer, otherwise add more water. The addition of milk has an impact on the pink color of the chai. The more milk is added, the more pink the chai will turn. Remember not to overcook the chai as the colour will soon fade away.

The authentic version of Kashmiri Chai is namkeen, however it is widely served with nuts and sugar. Just like the scenic landscapes of Kashmir, its delectable cuisine has been winning hearts for ages.

Glossary Guide

• Badaam = Almond

• Gulabi = Pink

• Ilaichi = Cardamom

• Kahwa = Tea without milk

• Namkeen = Salty

• Pista = Pistachio

• Sabz Chai = Green Tea years

Price Guide: Green tea is readily available throughout Pakistan. A 200 gram pack of green tea costs Rs 600.

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