Kashmiri Chai (Pink Tea)

Winters are here, full on. If you live in Pakistan, nothing will fight away the cool winter like a plate of pakoras and Kashmiri Chai. This pink colored tea originates from the beautiful Kashmir where it is known as Noon Chai, which literally means salted tea. When Kashmiris moved to Rawalpindi, they adjusted to the taste of the locals and added sugar to the tea which is why you will sometimes hear the locals call it Pindi Chai.

Kashmiri ChaiI had to beg my mother to teach me the art of brewing the perfect pink tea and she did. Lucky for you, I am passing on the instructions. If done right, this tea will turn out a luscious tea pink color.

Ideally, you want to make Kashmiri Chai with semi-fermented green tea leaves but I have been told they work fine with plain green tea leaves. Although, I have never tried myself. Also, remember, if your leaves have been left out to oxidize, you will never get the luscious pink color. To make pink tea, you will need:  Continue reading

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Grilled Shashlik Sticks

Deciding what to serve with tea to guests can be a pain and when you are not prepared to impress, you improvise. That is precisely what we did today. Exhibit A: Grilled Shashlik Sticks.

 

Stop drooling, here’s what you’ll need: Continue reading

Chicken Cordon Bleu [Guest Post]

Two chicken recipes in the same week? Woah! You’re welcome. It is time for another guest post! Remember when Aroob made Pavlova last week? She is back with delicious chicken cordon bleu. I am drooling as I type this. It is a lovely sight, isn’t it? Here’s the recipe in Aroob’s words.  Continue reading