Noon chai


Noon chai, also called shir chai, gulabi chai, Kashmiri tea or pink tea, is a traditional tea beverage, originating from the Indian Subcontinent, most probably from the Kashmir Valley, made with gunpowder tea, milk and baking soda.

Etymology

The word noon means 'salt' in several Indian languages such as Kashmiri, Bengali, Rajasthani, Hindi and Nepali. It is used in several other terms, such as the noon-dab custom of Rajasthan, where a hand is dipped in salt to signify a solemn promise.

Preparation

Noon chai is traditionally made from a type of green tea leaves, milk, salt, baking soda and usually cooked in a samavar. A pinch of baking soda gives it a pronounced pink color. Sugar is not traditionally used in Kashmiri home recipes, although newer commercial preparations in Indian and Pakistani restaurants and tea stalls may include sweetener.
Noon chai is served in many states of India usually in Northern India and areas with even small Tibetan population such as Mainpat, Chhattisgarh. In Pakistan, it is often served with sugar and nuts, at special occasions, weddings, and during the winter months. Noon chai is an essential part of Kashmiri breakfast and supper, It is consumed with various types of traditional bread made in Kashmir. Kashmiri chai or Kashmiri tea is pink, milky and creamy and is usually garnished with a sprinkling of chopped almonds and pistachios.

Major Servings

Noon chai is usually served at breakfast time in Kashmir Valley. People prefer to take tea instead of taking any fruit or vegetable for breakfast. Kashmiri bread is served along with the tea and with butter also.
In Muharram congregations of Kashmir, mourners prefer to take noon chai before entering into the ritual of mourning. Tea is poured from Samovar, and bread is served along. The tea served in muharram congregations is believed to be more strong and salty, so that mourners remain cautious in night time and don’t sleep while mourning.