Kashmiri Kahwa isn’t just another tea, it’s a symbol of tradition, wellness and warmth in every golden sip. Rooted in centuries-old customs, this aromatic blend of green tea, saffron, spices, and dry fruits is deeply woven into the fabric of Kashmiri life. With its rich ingredients and even richer history, Kahwa continues to win hearts across the globe.
A glimpse into Kahwa’s origins
The story of Kahwa begins along the ancient Silk Road, where traders from Persia and Central Asia introduced the brew to Kashmir. While the word “Qahwa” originally referred to coffee in Arabic, the Kashmiri interpretation, ‘Kahwe’, came to mean sweetened tea. Over time, the drink evolved to suit local tastes and cultural preferences, resulting in the blend we recognize today.
The Samovar: More than just a kettle
One of the most distinctive aspects of traditional Kahwa lies in how it’s brewed. Prepared in a samovar, a large metal urn with a central chamber for live coals, this method infuses the tea with a subtle, smoky aroma. This slow-brewing technique doesn’t just keep the Kahwa warm for long durations; it also deepens the flavour, making each cup a layered experience.
A cultural bridge across regions
Kahwa isn’t unique to Kashmir alone. Its popularity extends across Central Asia, from Afghanistan to parts of Pakistan. Interestingly, the samovar itself is of Russian origin, highlighting the cultural exchange that has shaped this iconic drink. As a result, Kahwa stands as a powerful example of how food and drink can transcend borders and time.
More than a drink: A digestive and wellness elixir
Traditionally served at the end of Wazwan, the multi-course Kashmiri feast- Kahwa plays a crucial role in aiding digestion. Thanks to its green tea base and potent mix of spices like cardamom, cinnamon and cloves, it offers a comforting end to heavy meals. It’s also rich in antioxidants, making it a staple in Kashmiri wellness practices. Locals often begin their day with a warm cup and continue sipping it throughout colder months for immunity support.
Variants that soothe and heal
While the classic Kahwa is prepared without milk, regional and medicinal adaptations have emerged over the years. Doodh Kahwa incorporates milk for a creamier texture, while Shangri Kahwa-infused liquorice is used as a natural remedy for sore throats and seasonal colds. These variations underscore Kahwa’s versatility, both as a comfort drink and a healing tonic.
