History
Kashmiri chai, also known as noon chai or gulabi chai, is a traditional tea from Kashmir. Unlike most South Asian chai, it is traditionally made with green tea rather than black tea. The tea is brewed with salt and baking soda, which helps create its distinctive flavor and contributes to the tea's characteristic pink color when prepared properly.
The tea is traditionally associated with Kashmir and is also popular in parts of northern India, Pakistan, and Afghanistan. Its preparation varies between regions and households, with some recipes using salt, sugar, milk, or combinations of these ingredients.
The pink color comes from the interaction between the tea, baking soda, and oxygen introduced during the brewing process. The tea is often brewed into a concentrated base before being combined with milk, creating the distinctive pink drink.
Flavor
Kashmiri chai has a rich, creamy flavor with a distinctive combination of saltiness, nuttiness, and sweetness. The salt gives it a savory character that separates it from most other chai, while milk and sugar can create a rich, dessert-like flavor.
The exact flavor can vary significantly depending on how it is prepared. Some versions are strongly salty, while others are sweeter and more heavily spiced. It is often garnished with crushed pistachios, almonds, or other nuts, which add additional richness and texture.
Brewing
Kashmiri chai is traditionally made by first brewing a concentrated tea base from green tea, water, salt, and a small amount of baking soda. The tea is boiled and aerated by repeatedly pouring or whisking it, allowing oxygen to interact with the tea and gradually develop its characteristic color.
Once the tea base has been prepared, milk is added, often along with sugar depending on the recipe and personal preference. The tea is then heated until it develops its characteristic pink color and rich flavor.
The exact process varies considerably between recipes, and Kashmiri chai is best brewed by taste rather than strict measurements. The amount of salt, sugar, milk, and baking soda can all be adjusted according to personal preference.
My Thoughts
I love Kashmiri chai for its versatility. You can pair it with lunch, dinner, dessert, a snack—almost anything. It is not only delicious, with a unique combination of sweet, nutty, and salty flavors, but it is also a treat to make.
The chemical reactions involved in preparing the tea are fascinating to watch, and the process of aerating the tea and seeing its color gradually change makes this one of the most entertaining teas to brew. For me, Kashmiri chai is just as much an experience as it is a drink.