LUCKNOW KI GULABI CHAI

A Sweet version of Kashmiri Chai, this tea owes its unique flavor to kewra, saffron , cinnamon, cardamom and nutmeg

Flavored with saffron, kewra and elaichi, this rosy hued chai is a luxurious, special-occasion drink made with regular green tea. The preparation process is meticulous and takes a lot of time. Tea leaves are boiled in water for one hour or more along with baking soda. Once the tea leaves release dark color, it is boiled for four hours along with cinnamon, bay leaf, saffron , cardamom, cloves and milk, crushed almonds and sugar. “In The Late 18^TH Century when Moti  Lal Nehru sifted to Allahabad (Prayagraj),Kashmiri who migrated to Lucknow introduced  Lakhnawais  is to this unique tea”, says Salim Arif, a well –known theatre and film personality from Lucknow Initially consumed by Kashmiris, its unique colour and taste made it a much sought after beverage during winter for its ‘garam taseer’.While very few places and people in Lucknow make authentic Gulabi Chai , most have maintained the traditional of brewing it in a somavar (which gives the tea its distinct taste and flavor)and serving it in Kulhalds.

WHAT’ S SPECIAL:

GULABI CHAI is not just distinct in colour , but in flavor as well. The addition of air gives the tea its pink colour. Beat the tea water with a whisk for 20 minutes to introduce air into the tea up and down with a ladle in 15- minute intervals over two hours. After this ,as soon as milk is added, the tea turns gulabi.

Mohammad Sabir, who owns a tea stall near a tea stall near Akbari Gate is Chowk, Lucknow, says, “We serve over 500 customers in a single night during Ramzan and in winters. This tea is also good for digestion. ”Some  tea places also add groundnuts and peanuts to the tea. A layer of rabdi and dry fruits add on top enhance the taste of the tea,

RECEIPE

INGREDIENTS : GREEN TEA : 2 TEASPOON ,BAKING SODA : ½ TEASPOON , GREEN CARDAMOMS : 3,

STAR ANISE : 1, SILVERED PISTACHIOS : 2 TBSP , WATER : 2 GLASSES, MILK : 2 CUPS , SUGAR TO TASTE.

METHOD

ADD tea leaves and baking soda to boiling water. Cover and simmer for 1 hour.

Add cardamom and star anise and simmer for another 15-20 minutes

Strain this and add 1 cup cold water. Put it back on flame and stir vigorously with a beater till it turns frothy.

Add  milk and pistachios. Keep adding milk till the tea turns pink. Add sugar as desired.

Courtesy – FPJ

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