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The Indian subcontinent · Volume 15, The Trami, the Boti and a Kitchen Split Three Ways

Kahwa

Kashmir Valley, shared by both communities

Kahwa, cardamom and saffron green tea: a small handle-less copper cup of pale golden tea, a few saffron threads and slivered almonds floating on the surface, steam rising.

An illustration of the dish, not a photograph of it cooked.

Time
10 minutes
Researched
Researched from 145 sources in the brief, none yet linked in the text
Reviewed
Not yet reviewed from inside the tradition
Cooked
Not yet cooked and reported

A green tea drunk across the Kashmir Valley by both communities, and, on the evidence this chapter's research could find, without any real communal distinction in how it is made or served, worth stating plainly since so much else in this chapter is about difference.

As tradition built it

Serves 4. About 10 minutes.

Ingredients

Method

  1. Simmer the tea leaves in the water with the saffron, cinnamon, cardamom and cloves for 5 to 7 minutes.
  2. Strain into small cups, sweeten with sugar or honey to taste, and top each cup with a scattering of crushed almonds or walnuts.

Notes

Drunk across the Kashmir Valley by both Muslim and Pandit communities without, on the evidence this chapter's research could find, any real distinction in how it is made or served.

What a modern chef changes

A cold, slow infusion and a fresh praline garnish

Applies rung 2's temperature discipline to infusion

Method

  1. Infuse cold or sous vide. Steep the tea and spices cold, or in a sous vide bath held well below boiling, for several hours rather than a hot simmer, extracting the saffron's aroma without the tannin and bitterness a hard boil of green tea risks.
  2. Blend a praline garnish. Blend toasted almond and walnut in a high-power blender into a fine praline crumble rather than crushing it by hand, for a more even garnish.
  3. Verify the saffron. Confirm it is genuinely what it claims to be before spending real money on it, exactly as the Sourcing section sets out; kahwa is the one dish in this chapter where a fake saffron will simply vanish rather than merely disappoint.
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