A shikara ride on the tranquil waters of Dal Lake is incomplete without a steaming cup of kawha keeping you company. Crushed dry fruits and hints of honey and saffron peeking through make for a delicious treat to the senses and tastebuds alike. For our series , where we explore the cultural and historical legacy of India’s rich culinary offerings, we dive into Kashmir’s iconic beverage of choice.
Celebrity chef Ananya Banerjee tells us that kahwa is a traditional Kashmiri green tea infused with aromatic spices like saffron, cardamom, cinnamon, and garnished with almonds and occasionally rose petals. “It is a symbol of warmth, hospitality, and celebration in Kashmiri culture,” she said.
Banerjee adds kahwa is believed to have Persian and Central Asian roots, introduced to Kashmir via the Silk Route. “The word ‘Qahwa’ is Arabic for coffee, but in the Kashmiri context, it refers to this green tea,” she said. Traditionally made in a samovar (a metal urn), kahwa became part of royal and everyday life alike.
Culturally, kahwa is offered to guests as a gesture of welcome. It is especially popular in cold seasons for its warming and digestive properties. “Served along with Wazwan, the elaborate Kashmiri wedding feast, Kawha finds its place often before or after the meal, owing to its digestive and soothing properties,” she said.
Making Kashmiri Kahwa is a time-honoured ritual that varies from family to family. The authentic preparation requires the samovar, which is used to brew the tea over an open flame. This traditional method gives kahwa its signature smoky flavour.
Chef Banerjee takes us through the preparation process in six simple steps:
– Boil water with crushed cardamom pods and a cinnamon stick.
– Add a pinch of saffron for its aroma and golden hue.
– Lower the heat and add Kashmiri green tea leaves.
– Let it steep (don’t overboil) and strain.
– Pour into cups over slivered almonds.
– Sweeten with honey or sugar if desired.
Once the tea has brewed, it is garnished with crushed nuts, saffron strands, rose petals and a sprinkle of cardamom. to elevate the flavour and enhance its visual appeal, making it a feast for both the eyes and the taste buds.
Banerjee also shares some health benefits you can reap by drinking this tea daily.
Rich in Antioxidants: The green tea base is loaded with antioxidants that combat oxidative stress and improve overall health.
Boosts Metabolism: The essential spices used in kahwa, like cinnamon and cardamom, can promote metabolic health, aiding in weight management.
Improves Digestion: One of the standout components—cardamom—is known for its digestive benefits, promoting gut health as you savour your cup.
Reduces Stress: The soothing aroma and warm nature of kahwa make it an excellent drink for relaxation and stress reduction.
According to her, kahwa is often paired with traditional Kashmiri dishes like Rogan Josh, Gushtaba, and Tabak Maaz. The combination complements the rich and bold flavors of Kashmiri cuisine, making it a complete culinary experience. “While there are multiple versions of Kahwa across Central and South Asia, Kashmiri Kahwa stands out for its delicate use of saffron and almonds, reflecting the region’s rich agricultural and culinary heritage,” she tells .
In an era where sustainability is paramount, supporting local Kashmiri tea farmers and businesses can ensure that the beautiful tradition of kahwa continues for generations to come.
