Spice-infused Kashmiri tea (Qahwa) from Vegetarian Indian Food & Cooking: Explore the Very Best of Indian Vegetarian Cuisine with 150 Dishes from Around the Country, Shown Step by Step in More Than 950 Photographs (page 231) by Mridula Baljekar

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on October 31, 2021

    This recipe is also in The Complete Regional Indian Cookbook, by the same author, P127. It is not indexed unfortunately.

  • Ganga108 on October 31, 2021

    I have made this tea often since my first trip to India. I first came across this beautiful tea in a small shop in a tiny village in South India that was run by Kashmiris. They served me a magnificent, golden, very subtle and very aromatic liquid that was intoxicatingly India and very special in taste. It is so simple, incredibly exotic, and includes saffron which gives it a beautiful subtle flavour and wonderful colour. I make it without the tea but with a clove or two added. The saffron is so important, don't leave it out but also don't add too much. The taste is very very subtle – no punch here. Drink slowly while sitting with mind clear, or after doing yoga, or meditation.

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