Kahwah (also spelled qehwa, kehwa or kahwa) is a traditional green tea recipe that originates from the Kashmir Valley. It is made in Kashmir Valley in India and Pakistan, the Gilgit-Baltistan region of Pakistan, in the North-West Frontier Province (NWFP) and Afghanistan as well as other regions of Central Asia. Preparation:- The tea is made by boiling green tea leaves with saffron strands, cinnamon bark and cardamom pods & occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey, and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only, without the green tea leaves. Traditionally, Kahwah or Kehwa is prepared in a brass kettle known as a samovar. A samovar consists of a "fire-container" running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water for a perfect blend. Kehwa may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars (or samavars, as they are popularly called in Kashmir) Kahwah is usually served to guests or as part of a celebration dinner, and Saffron (Kong) is added to the Kehwa for special visitors. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners. Sometimes milk is added to the kahwa, but this is generally given to the elderly or the sick.
Posted on: Thu, 22 Aug 2013 07:24:05 +0000
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