With winter around the corner, most of you would be having  several servings of tea. And if you go up North, you will find several takers for this humble drink. In Kashmir, where temperatures are hovering around 12 and 5 degrees Centigrade right now, a hot drink like chai is anytime welcome. 

If you too would like to enjoy  some popular Kashmiri beverages, here are a few recipes that you can try at home.  

Sheer chai (pink tea)
“Chai is deep-rooted in our culture, especially Sheer chai (pink tea). It is the first thing any Kashmiri would ask you for early in the morning and at 4 pm. These are two fixed timings for us to have tea,” says an engineering student Shivani Koul.

She prefers to have Sheer chai instead of the regular one. Though it takes time to make one, it’s worth the wait. The tea leaves for pink tea are grown in Kashmir and people from other parts of the country can get it by order.

“Pink tea is highly beneficial for health. It helps heal fever, stomach ache and is also good for diabetic patients as it does not contain sugar,” says Koul. It is served without straining to keep the flavour intact and there is no specific limit on the amount of intake.

Kashmiri snacks like Katlam, Kulcha, Kachori and Lawaas go best with pink tea.

INGREDIENTS

• Water.....4 cups
• Milk..... 2 cups
• Sheer tea leaves.....1 tsp
• Soda.....¼ tsp
• Salt to taste

METHOD 

• Boil four cups of water in the tea maker.
• Add one teaspoon Sheer chai leaves.
• Add a quarter teaspoon of soda. (Boil for half an hour for best results)
• Put salt as per taste and add milk.
• Boil for five more minutes and serve hot.

Kashmiri Kahwa
Every place has developed its own specific cuisine and beverages suitable to its climate. Kashmiri Kahwa is a tea with an addition of cinnamon, cardamom and a few other spices that enhance the flavour of the drink. 

“The ingredients of the drink are based on what is cultivated in Kashmir. They are not only used to enhance the flavour of beverages but also regular food,” says Dinesh Babu, director of beverages, The Westin Pune, Koregaon Park.

One could easily find the readymade packages of Kahwa ingredients available in the market. “Kahwa is meant for cold climate but you can have it anytime. People who like different flavours and spices will savour the Kahwa,” says Babu.

You can pair any of your favourite snack with Kahwa. “Kashmiris and Maharashtrians can enjoy Kahwa with a snack that is popular in their place or region,” adds Babu. 

INGREDIENTS

• Cinnamon, 2-inch.....1
• Green cardamom......2
• Dried rose petals.....6
• A large pinch of saffron
• Kahwa green tea......1½ tsp
• Sugar to taste (optional)

 
FOR GARNISH

• Almonds, slivered.....4
• Saffron strands......24

METHOD 

• Heat water in a pan.
• Add saffron, cinnamon, cloves, dried rose petals and cardamom in water and let it simmer for 3-4 minutes.
• Switch off the heat and add tea leaves in the water.
• Let the tea steep for a minute.
• Strain the Kahwa in 2 cups.
• Add almond slivers and a few strands of saffron.
• Add honey if required. 
• Serve hot.

Babri Beol / Kan Sherbat
One of the popular Kashmiri beverages, Kan Sherbat, is made during Ramzan. “It was introduced by Mughal emperor Babur and the seeds which are used in its preparation are called Babri Beol which means ‘the seeds of Babur’ in the Kashmiri language. This beverage is also consumed during the holy month of Ramzan to break the fast,” says Pratik Kolhe, assistant beverage manager, Fairfield by Marriott Pune Kharadi. 

As Ramzan is observed during the summer month, Babri Beol is best as a thirst-quenching drink that also helps maintain the acidic level of the body. It also helps with digestion and weight loss.
 
“Milk is one of the main ingredients in the drink, however, vegan people can use soy milk. Though the consistency of the drink wouldn’t be the same when made with regular milk, but it is definitely good for health,” says Kolhe.

Kan Sherbat goes best with Khari or plain bread with sesame and poppy seeds. However, the snack could vary as per the individual’s taste. “It is very convenient to make them at home as the ingredients are easily available in every household. People of Pune prefer salty snack to have with their beverage, so they can go for Chakli or Bhakarwadi,” says Kolhe.

INGREDIENTS

• Milk..... 500 gm
• Sugar..... 3 tbsp
• Cardamoms.....3 
• Saffron.....8-10 strands
• Water.....220 ml
• Coconut, dry desiccated.....70 gm  
• Almonds/ pistachio/ cashew.....4 each

METHOD

• Soak the Babri Beol (chia seeds) overnight in water.
• Heat milk and bring it to a boil. Remove it from the burner and let it cool down for 20 min.
• Add sugar as per the desired sweetness.
• Mix it well, add Babri beol to the milk, and mix it well till you see the glazy texture.
• Add coconut shavings and cardamom and dry fruits.
• Add saffron strands and mix well.
• Keep refrigerated for four to five hours.
• Serve in a glass with coconut shavings as garnish.