Nun Chai ( Kashmiri tea)

On a cold winter day, decided to reblog this savory tea.

Food For The Soul

Kashmiri Nun Chai

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Nun Chai was not traditionally made in our house while I was growing up so I relied on other resources to savor this wonderful salty tea. Memories include waiting for the housekeeper to wake up or knocking on the their shack behind our house to get a cupful. Earlier memories revolve around waiting for Sunday afternoons when the very old “dai” would walk 5 miles to our house and I would coax her into making me tea. Sitting outside early mornings or lazy afternoons, this tea always warmed my soul.

With no access to a Samovar, hot coals and time…the recipe below is simple, inspired by a verbal recipe rally between friends and some experiments at home. Variations and secrets are welcome.

Tips:

Nun Chai leaves are green tea not black tea so try to use the authentic leaves ( borrow from friends)

Use good baking soda…

View original post 138 more words

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

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