By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Also try: Indian Food Recipes: Kashmiri Roth
Kashmiri Sheer Chai
The salted pink tea or Kashmiri Sheer Chai is a typical Kashmiri tea made with milk, tea leaves, baking soda and salt. The warm and nutty salted tea is served with a dollop of cream in a traditional Kashmiri household. A normal Kashmiri starts their day with sheer chai along with Kashmiri bread like lavasa or girdha.
Ingredients
(Serving for 3 to 4 people)
Milk: 2 cups
Water: 3 cups
Sheer chai leaves: 1 tsp
Baking soda: ¼ tsp
Salt to taste
Crushed nuts to garnish
Step 1
Boil half a cup of water and salt in a saucepan. Add the crushed tea leaves along with baking soda.
Step 2
Boil until the tea releases its aroma and changes its colour to reddish brown.
Step 3
Add the remaining water and let it boil for another five minutes.
Step 4
Once water is reduced to half add a tsp of milk. Stir and check if the colour changes to pink, add the remaining milk and let it come to a boil.
Step 5
Strain and pour in cups. Add a dollop of cream to each cup and garnish with nuts. Serve them hot.
