How to make Kashmiri Chai

Why cooks start here

Kashmiri Chai is cooked the way winter mornings cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Kashmiri Chai, also known as Noon Chai or Pink Tea, is a beloved comfort on winter mornings, especially in the northern regions of Pakistan. This home-cooked version captures the tradition of warming up with a rich, creamy brew that is both salty and slightly sweet. The process of preparing it is as much a part of the experience as the drink itself, with each family having their own touch. The chai greets you with a unique, earthy warmth, where the saltiness of the tea leaves mingles with the creamy richness of milk. A hint of baking soda creates its signature pink hue, while a sprinkle of chopped almonds adds a delightful crunch. It's a beverage that invites you to sit, sip slowly, and enjoy the gentle flavors that unfold with every sip.