Spice-infused [tea] from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India (page 127) by Mridula Baljekar

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Notes about this recipe

  • Ganga108 on June 19, 2025

    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 Goa, South India, that was run by Kashmiris. They served 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 as this is the way that I was served, and the taste of the spices is clearer without the tea. 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. It is utterly divine, and very relaxing.

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