Kashmiri kahwa is unlike any other chai. There is no milk. There is no black tea. Instead, there is saffron — and with it, the warmth of the entire Himalayan Valley in a single cup.
The word kahwa derives from an Arabic word meaning to render something unappealing to eat — an old way of describing how coffee (and later, tea) suppressed appetite. In Kashmir, kahwa has been drunk for centuries, served in copper samovars with hand-painted motifs, offered to every guest before a meal is even considered.
Why Saffron?
Saffron (Crocus sativus) was once worth more than gold by weight. In Kashmiri kahwa, it contributes its distinctive floral warmth and a faint golden colour. It is also, according to Ayurvedic tradition, a powerful mood elevator — which may explain why kahwa is always associated with hospitality and celebration.
Bloom the saffron in a tablespoon of warm water for 5 minutes before adding it to the pot. This releases the colour and flavour fully.
Method
Step 1. Bring the water to a gentle simmer — not a rolling boil. Kahwa should never boil aggressively.
Step 2. Add the cinnamon, cardamom, and cloves. Simmer for 4 minutes.
Step 3. Add the green tea leaves. Steep for exactly 2 minutes — any longer and the kahwa will turn bitter.
Step 4. Remove from heat. Add the bloomed saffron water and honey. Stir gently.
Step 5. Strain into cups. Garnish with a few slivers of almond and pistachio.
“In Kashmir, offering kahwa without the proper samovar feels almost like a social transgression. The ritual of the pour is as important as the drink itself.
The almonds and pistachios are not merely decorative. They are eaten between sips — the fat in the nuts, Kashmiri hosts will tell you, helps the body absorb the warmth of the spices more efficiently. This is Ayurveda embedded in hospitality.