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Tea is a vital part of Indian culture. Whether enjoying it in the cosy monsoon vibe or at a family gathering, it is known for bringing people together. Many varieties of tea are enjoyed in India; two such popular varieties are Sulaimani chai and Kashmiri kahwah.
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While both are cherished for their distinct qualities, they come from different regions and have different ingredients and preparation methods. Sulaimani chai is known for its spicy, tangy taste, while Kashmiri kahwah is famous for its rich, aromatic blend of spices and nuts. Let’s explore how these two teas differ in their origin, preparation, flavour, and cultural significance.
What Is Sulaimani Chai?
Sulaimani chai is a classic black tea without milk, flavoured with spices like cardamom, cloves, and cinnamon. The tea got its name from the word Sulaiman’, which in Arabic translates as a ‘man of peace’. Originating from the Arab world and embraced by the Malabar region of Kerala, this tea is light and refreshing and often has a dash of lemon to balance the spices.
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What Is Kashmiri Kahwah?
Kashmiri kahwah is a green tea infused with a blend of spices, including saffron, cardamom, cinnamon, and nuts like almonds or walnuts. The word Kahwah in Kashmiri means "sweetened tea." This traditional tea is famous in the Kashmir region, and known for its warming effects and soothing properties, especially in the chilly winters.
Kahwah is usually brewed in a special metal vessel called a samovar and is often sweetened with sugar or honey. Saffron, a luxury spice, is a key ingredient that adds to the tea’s rich aroma and golden colour. In Kashmiri, kahwah is often served during festive occasions to elaborate family dinners and is also enjoyed while travelling in a boat in Dal Lake.
Aspects Of Differentiation
Origin
Sulaimani chai has its roots in the Arab world, later making its way to the Malabar region of Kerala through traders and cultural exchanges. it was believed that Prophet Mohammed drank a potion known as Ghava, which was made with dates and black pepper. This blend was a lot similar to the Sulaimani Chai and thus every region has some or the other version of this tea.
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Kashmiri kahwah, on the other hand, is believed to have originated in Kashmir and was introduced to the region through the Spice Route. Historically, it is said to have been brought by the Mughal emperors who ruled the region. Today, it remains a favourite in not just Kashmir but also in regions across Afghanistan, Central Asia, and the Middle East.
Preparation Style
The preparation of Sulaimani chai is simple. Black tea is brewed with spices like cardamom, cinnamon, and cloves, to which a splash of lemon is added for a fresh twist. Some people also add ginger for additional warmth and flavour. Unlike regular tea, no milk is used in Sulaimani chai, making it a light and clear tea relished in ‘cutting chai glasses.’
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Kashmiri kahwah, on the other hand, involves a more complex process. Green tea leaves are simmered with saffron, cardamom, cinnamon, crushed almonds and walnuts and sometimes Kashmiri roses. It is often prepared in a samovar, a special copper vessel that keeps the tea warm using coal.
Flavour Profile
Sulaimani chai has a tangy, refreshing flavour with subtle hints of spices and a light body. The absence of milk allows the flavours of the spices and tea to shine through. The added lemon provides a bright and citrussy note, making it an excellent choice for digestive aid.
Kashmiri kahwah, on the other hand, is a rich and aromatic tea. The saffron imparts a unique flavour and colour, while the spices such as cinnamon and cardamom provide warmth. The addition of nuts like almonds adds a creamy texture, making it more luxurious.
Cultural Significance
Sulaimani chai holds a strong connection to South India’s Muslim community, particularly in Kerala, where it is enjoyed as a post-meal drink to aid digestion. It is a symbol of hospitality, often served to guests after meals like after biryani or a wedding banquet during gatherings and celebrations.
Kashmiri kahwah is deeply rooted in the culture of Kashmir and is often associated with hospitality, warmth, and festivity. It is traditionally served in small, shallow cups during important occasions, family gatherings, welcoming guests and celebrations.
