A cup of Kahwah made with tulsi in place of the typical green tea
Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally 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 is prepared in a copper kettle known as a samovar. A samovar, which originates from Russia, consists of a fire container running as a central cavity, in which live coals are placed to keep the tea warm. Around the fire container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water. Kahwah may also be made in normal pots and kettles, as modern day urban living may not always permit the use of elaborate samovars. Sometimes milk is added to the Kahwah, but this is generally given to the elderly or the sick.
Peshawari Qehwa (a variety of Kahwah found in Khyber Pakhtunkhwa) is traditionally made with Jasmine tea and green cardamom. It is famously served at chaikhanas (or tea houses) of Qissa Khwani Bazaar. It has always been a part of rich Kashmiri culture.
Historyedit
While its exact origins are unclear, kahwa tea leaves are said to have come to Kashmir through the Spice Route, which Kashmir was a central point of. Many believe that it originated during the Kushan empire in the first and second century AD.[1] The word Kahwah in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahve) which in turn might be derived from the Arabic word "qahwah."
Traditionally, Kashmiris have always referred to kahwa as Mogul chai. Meaning this tea was introduced in the valley back then by the Mughal emperors. Historically, kahwah has been popular as a drink throughout Kashmir, Afghanistan, Central Asia, Iran and the Middle East. Even today, it remains a popular drink of choice in these regions.[2]
Modern usage and popularityedit
Today, this historically popular drink is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors in Kashmir. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners. The green tea leaves are brought in from the neighbouring Kangra region which has been known to historically export green tea to Kashmir, Afghanistan and other parts of Central Asia.[3]
Referencesedit
^Saberi, Helen (2010-10-15). Tea: A Global History. Reaktion Books. ISBN9781861898920.
^"The Spicy, Aromatic Kashmiri Kahwa Can Soothe Your Winter Blues". The Quint. 2015-12-08. Retrieved 2019-10-24.
^Ahuja, P. S.; Gulati, A.; Singh, R. D.; Sud, R. K.; Boruah, R. C. (2013-01-01). Science of Tea Technology. Scientific Publishers. p. 12. ISBN9789387741089.
kahwah, this, article, about, south, asian, based, beverage, coffee, preparations, arabic, coffee, sedative, herb, kava, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unso. This article is about the South Asian tea based beverage For coffee preparations see Arabic coffee For the sedative herb see kava This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Kahwah news newspapers books scholar JSTOR December 2019 Learn how and when to remove this template message Kahwah also transliterated as qehwa kehwa or kahwa is the traditional preparation of green tea Camellia sinensis widely consumed in India Pakistan Afghanistan Iran and some regions of Central Asia A cup of kahwah Contents 1 Preparation 2 History 3 Modern usage and popularity 4 ReferencesPreparation edit nbsp A cup of Kahwah made with tulsi in place of the typical green teaKashmiri kahwah is made by boiling green tea leaves with local saffron cinnamon cardamom and occasionally Kashmiri roses It is generally 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 is prepared in a copper kettle known as a samovar A samovar which originates from Russia consists of a fire container running as a central cavity in which live coals are placed to keep the tea warm Around the fire container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water Kahwah may also be made in normal pots and kettles as modern day urban living may not always permit the use of elaborate samovars Sometimes milk is added to the Kahwah but this is generally given to the elderly or the sick Peshawari Qehwa a variety of Kahwah found in Khyber Pakhtunkhwa is traditionally made with Jasmine tea and green cardamom It is famously served at chaikhanas or tea houses of Qissa Khwani Bazaar It has always been a part of rich Kashmiri culture History editWhile its exact origins are unclear kahwa tea leaves are said to have come to Kashmir through the Spice Route which Kashmir was a central point of Many believe that it originated during the Kushan empire in the first and second century AD 1 The word Kahwah in Kashmiri means sweetened tea though the word also seems to be related to the Turkish word for coffee kahve which in turn might be derived from the Arabic word qahwah Traditionally Kashmiris have always referred to kahwa as Mogul chai Meaning this tea was introduced in the valley back then by the Mughal emperors Historically kahwah has been popular as a drink throughout Kashmir Afghanistan Central Asia Iran and the Middle East Even today it remains a popular drink of choice in these regions 2 Modern usage and popularity editToday this historically popular drink is usually served to guests or as part of a celebration dinner and saffron kong is added to the kahwah for special visitors in Kashmir It is often served in tiny shallow cups Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners The green tea leaves are brought in from the neighbouring Kangra region which has been known to historically export green tea to Kashmir Afghanistan and other parts of Central Asia 3 References edit Saberi Helen 2010 10 15 Tea A Global History Reaktion Books ISBN 9781861898920 The Spicy Aromatic Kashmiri Kahwa Can Soothe Your Winter Blues The Quint 2015 12 08 Retrieved 2019 10 24 Ahuja P S Gulati A Singh R D Sud R K Boruah R C 2013 01 01 Science of Tea Technology Scientific Publishers p 12 ISBN 9789387741089 1 Kahwah tea SimplifyB2B Roy Banerjee Retrieved from https en wikipedia org w index php title Kahwah amp oldid 1194751516, wikipedia, wiki, book, books, library,
