Re: Kashmiri Chai
There are two types of Kashmiri tea:
(i) kahwe, which is a spicy tea usually drunk without milk and which resembles Turkish tea,
(ii) nun-chaay, which is a salty pink-coloured tea that we Kashmiris borrowed from the Tibetans.
This is how you make nun-chaay:
(i) boil green tea leaves in a saucepan of water
(ii) keep boiling for 15 minutes
(iii) turn off the heat and let stand for an hour
(iv) then bring it back to the boil adding one spoonful of bicarbonate of soda
(v) then add milk until the tea is light pink... and add salt to taste.