Far from the deadlines

For Kashmiris scattered all over the globe, it carries the nip of a lost homeland. But for others like me who come across the real taste of it occasionally, this fragrant tea is a seed of solace. Kahwa, also called “mogil chay”, a vino-coloured tea topped with almond parings, has helped Kashmiris beat the winter chill. Though I had it several times at my residence in the city, far from my homeland, it lacked that typical aroma that might be left in the lanes of long-lost Kashmir when made in a not-so-typical way. My family, which is from Kashmir, first introduced me to its typical taste in the last vacations in Jammu. I relished it at the residence of my mum’s aunt. It was there that I wrapped my shawl around the piping glass, holding it traditionally as is done by the good-old ladies of Kashmir, and took a careful sip. It was there that I conned the prowess of making and serving this honeyed and zesty blend. In gladder times, there was no home in Kashmir that did not have a samavar, a