Azad Kashmir
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That's actually not a waterfall. It's the runoff from the Hydroelectric Power Plant installed on the Jagran Nullah by the Swedes.
ghazi52
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Here's how you can make a delicious hot cup of Kashmiri chai right at home
MUBASHAR NAQVI
This rainy season calls for a hot cuppa, and you know Kashmiri chai hits all the right notes
Photos by the writer
Kashmir is not only known for its unrivalled natural beauty — snow-covered mountain peaks, blue rivers and rich culture — but also for its mouthwatering traditional food like rogan josh, dum olav, matschgand, goshtaba, modur pulav, aab gosht and many more.
To wash all the lovely food down, the Kashmiris have a special pink-coloured tea called noon chai which has a creamy, buttery and slightly thick consistency but is thin enough to sip gently.
The word noon means salt in Kashmiri and several other Indo-Aryan languages such as Bengali, Rajasthani and Nepali. That’s why one can easily guess that traditional Kashmiri noon chai will be salty. Yes, if tea can be sugarless then why not salty? However, sugar can be added if one prefers their chai sweet.
The popularity of noon chai across the South Asia region can be guaged by the many names it is known by. Noon chai is also served in many parts of Pakistan as Kashmiri chai, often with sugar and nuts at special occasions, weddings, and during the winter months. Kashmiri people in Pakistan also call it sabz chai. It is also served in Afghanistan, where it is known as shor chai. Pink tea and sheer chai are also Kashmiri chais by another name.
The origins of Kashmiri tea are unknown though it most likely emerged in the area — the green tea leaves used to make it are found in abundance in Himalayan regions such as China, Pakistan, Nepal, India and Bhutan.
There is no specific season or time for enjoying a cup of noon tea, though it is associated with cold weather because of its warming ingredients. It is an integral part of Kashmiri tradition and is consumed at least two to three times daily with accompaniments such as kulchas, sheermaal, Kashmiri breads, kandir tchot and baqarkhanis.
Green tea leaves used in the brewing of Kashmiri tea are a powerful antioxidant and come from the camellia sinensis plant. It inhibits formation of blood clots, and wards off chances of stroke and heart attack.
It is believed in Kashmiri folklore that noon chai is refreshing in the heat while in winters it warms you up. Not only is it nutritious, L-theanine, an amino acid component of the tea helps in reduction of stress and anxiety.
“In Ramazan particularly, when the digestive tract is a bit disturbed due to binging after iftar, sipping a cup of Kashmiri tea can help relieve heartburn, bloating and spasmodic pain in the tummy as it contains cardamom and baking soda,” says Shugufta Sheikh, a senior government teacher in Muzaffarabad.
“It is also a great way to wake up in Sehri,” she adds. “Generally, anaemics should avoid Kashmiri tea as it can cause a drop in iron levels because of polyphenolics in the green tea which function as iron chelators [small molecules that bind very tightly to metal ions] and prevent absorption of iron.
Kashmiri tea is energising, increases mental alertness, reduces headaches and upholds fluid levels in the body. Joint pains are also known to disappear to some extent if a pinch of cinnamon is added to the brew. Similarly, the saffron which is added to the tea can lift your spirits on a cold, miserable day.
“Traditionally noon chai, or Kashmiri chai is served saltish but many people prefer sweet tea. I like both,” says Shaista Rehman, a Muzaffarabad-based youth activist. “Usually, our breakfast consists of Kashmiri tea, omelette and traditional baqarkhani. Though there are number of recipes of Kashmiri tea, I like the one which is made of herbs from the forests of the scenic Neelum Valley.”
Kashmiris, living on both sides of the divided state and anywhere in the world equally enjoy its delicate flavour and have at least one cup a day, mostly in the evenings. In Muzaffarabad, the capital city of Azad Jammu and Kashmir, tourists from every nook and corner of the country run around asking for a traditional cup of noon chai, and flock to Madina Market, Main Bazaar and other adjacent areas to enjoy some with a piece of traditional flatbread.
Making a cup of Kashmiri chai is a labour of love but the taste is worth the time and effort. Apparently a cup of homemade-Kashmiri tea contains 115 calories, 9g fat, 35mg cholesterol, 12g carbs, 7g sugars and 9g protein.
Here’s a recipe that makes two cups of noon chai:
Ingredients
4 cups of water (2 cups of cold water)
2 to 3 tsp green tea leaves
Salt and/or sugar (according to your taste)
4 green cardamoms
2 cups milk
A pinch of baking soda or saffron (for the beautiful pink hue)
Crushed dry fruits (almonds and pistachios preferably)
Cream (optional)
Method
Pour two cups water in a pot and make sure that the pot you are using has a broad base. Crush green cardamoms in your hand until seeds come out. Add both the seeds and shell in the water. Add the green tea leaves. Add baking soda or saffron; it will give the pink colour to the tea.
Let the mixture simmer and boil for about 20 minutes until the water is reduced to half. Now add two cups of cold water while it's boiling and stir the mixture. After adding water, let it simmer for five to 10 minutes. While it simmers, boil the milk in another pot (you can add more cardamoms to milk, if you want). Keep stirring the mixture.
Add the tea mixture to the milk. Then add salt or sugar or both, according to your preference. Keep boiling the tea; the more you boil, the stronger the tea will be. Now finally pour tea in cups, add crushed dry fruits and enjoy a hot cup of noon chai.
Mubashar Naqvi is a freelance writer based in Muzaffarabad. He may be reached at mubashar_naqvi@yahoo.com
MUBASHAR NAQVI
This rainy season calls for a hot cuppa, and you know Kashmiri chai hits all the right notes
Photos by the writer
Kashmir is not only known for its unrivalled natural beauty — snow-covered mountain peaks, blue rivers and rich culture — but also for its mouthwatering traditional food like rogan josh, dum olav, matschgand, goshtaba, modur pulav, aab gosht and many more.
To wash all the lovely food down, the Kashmiris have a special pink-coloured tea called noon chai which has a creamy, buttery and slightly thick consistency but is thin enough to sip gently.
The word noon means salt in Kashmiri and several other Indo-Aryan languages such as Bengali, Rajasthani and Nepali. That’s why one can easily guess that traditional Kashmiri noon chai will be salty. Yes, if tea can be sugarless then why not salty? However, sugar can be added if one prefers their chai sweet.
The popularity of noon chai across the South Asia region can be guaged by the many names it is known by. Noon chai is also served in many parts of Pakistan as Kashmiri chai, often with sugar and nuts at special occasions, weddings, and during the winter months. Kashmiri people in Pakistan also call it sabz chai. It is also served in Afghanistan, where it is known as shor chai. Pink tea and sheer chai are also Kashmiri chais by another name.
The origins of Kashmiri tea are unknown though it most likely emerged in the area — the green tea leaves used to make it are found in abundance in Himalayan regions such as China, Pakistan, Nepal, India and Bhutan.
There is no specific season or time for enjoying a cup of noon tea, though it is associated with cold weather because of its warming ingredients. It is an integral part of Kashmiri tradition and is consumed at least two to three times daily with accompaniments such as kulchas, sheermaal, Kashmiri breads, kandir tchot and baqarkhanis.
Green tea leaves used in the brewing of Kashmiri tea are a powerful antioxidant and come from the camellia sinensis plant. It inhibits formation of blood clots, and wards off chances of stroke and heart attack.
It is believed in Kashmiri folklore that noon chai is refreshing in the heat while in winters it warms you up. Not only is it nutritious, L-theanine, an amino acid component of the tea helps in reduction of stress and anxiety.
“In Ramazan particularly, when the digestive tract is a bit disturbed due to binging after iftar, sipping a cup of Kashmiri tea can help relieve heartburn, bloating and spasmodic pain in the tummy as it contains cardamom and baking soda,” says Shugufta Sheikh, a senior government teacher in Muzaffarabad.
“It is also a great way to wake up in Sehri,” she adds. “Generally, anaemics should avoid Kashmiri tea as it can cause a drop in iron levels because of polyphenolics in the green tea which function as iron chelators [small molecules that bind very tightly to metal ions] and prevent absorption of iron.
Kashmiri tea is energising, increases mental alertness, reduces headaches and upholds fluid levels in the body. Joint pains are also known to disappear to some extent if a pinch of cinnamon is added to the brew. Similarly, the saffron which is added to the tea can lift your spirits on a cold, miserable day.
“Traditionally noon chai, or Kashmiri chai is served saltish but many people prefer sweet tea. I like both,” says Shaista Rehman, a Muzaffarabad-based youth activist. “Usually, our breakfast consists of Kashmiri tea, omelette and traditional baqarkhani. Though there are number of recipes of Kashmiri tea, I like the one which is made of herbs from the forests of the scenic Neelum Valley.”
Kashmiris, living on both sides of the divided state and anywhere in the world equally enjoy its delicate flavour and have at least one cup a day, mostly in the evenings. In Muzaffarabad, the capital city of Azad Jammu and Kashmir, tourists from every nook and corner of the country run around asking for a traditional cup of noon chai, and flock to Madina Market, Main Bazaar and other adjacent areas to enjoy some with a piece of traditional flatbread.
Making a cup of Kashmiri chai is a labour of love but the taste is worth the time and effort. Apparently a cup of homemade-Kashmiri tea contains 115 calories, 9g fat, 35mg cholesterol, 12g carbs, 7g sugars and 9g protein.
Here’s a recipe that makes two cups of noon chai:
Ingredients
4 cups of water (2 cups of cold water)
2 to 3 tsp green tea leaves
Salt and/or sugar (according to your taste)
4 green cardamoms
2 cups milk
A pinch of baking soda or saffron (for the beautiful pink hue)
Crushed dry fruits (almonds and pistachios preferably)
Cream (optional)
Method
Pour two cups water in a pot and make sure that the pot you are using has a broad base. Crush green cardamoms in your hand until seeds come out. Add both the seeds and shell in the water. Add the green tea leaves. Add baking soda or saffron; it will give the pink colour to the tea.
Let the mixture simmer and boil for about 20 minutes until the water is reduced to half. Now add two cups of cold water while it's boiling and stir the mixture. After adding water, let it simmer for five to 10 minutes. While it simmers, boil the milk in another pot (you can add more cardamoms to milk, if you want). Keep stirring the mixture.
Add the tea mixture to the milk. Then add salt or sugar or both, according to your preference. Keep boiling the tea; the more you boil, the stronger the tea will be. Now finally pour tea in cups, add crushed dry fruits and enjoy a hot cup of noon chai.
Mubashar Naqvi is a freelance writer based in Muzaffarabad. He may be reached at mubashar_naqvi@yahoo.com
ghazi52
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The magnificent Pearl Continental Hotel, Mirpur Azad Kashmir. A water front and 2nd largest PC in the country. It will be ready to roll out by spring next year. It will be a wonderful location to host corporate events and support tourism in the area.
ghazi52
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Explore the Beauty of Pakistan
میں فقط پہاڑوں میں گھِری ایک وادی نہیں ہوں۔۔۔۔
ہو جائے جو دیدارِ یار تو کہاں یاس و الم رہتے ہیں
اِک سفینہء محبت ہے، جِسے یار لوگ نیلم کہتے ہیں
۔۔۔۔۔۔
وادیِ نیلم سے جُڑی بے شمار یادوں میں سے ایک یاد یہ بھی ہے کہ جب میں رات کے پچھلے پہر اڑنگ کیل کی یخ بستہ فضا میں، ہاف بازو ٹی شرٹ پہنے، سگریٹ سے سگریٹ سُلگاتے ہوئے, جگمگاتے چودھویں کے چاند کی روشنی میں۔۔۔۔
دھیرے دھیرے قدم اٹھاتے بے مقصد چلتا جا رہا تھا۔۔
قلب کی آوارگی اپنے عروج پر تھی۔۔۔۔۔
اچانک ایک مجھے محسوس ہوا کہ کوئی میرا نام پکار رہا ہے۔۔۔۔
___"علی"___
___"علی"___
___"اِّدھر دیکھو__میری طرف__میں ہی ہوں وہ جسکے لیئے تم لاہور سے مشقتیں جھیلتے ہر تین ماہ بعد آ موجود ہوتے ہو____ دیکھو مُجھے ___ اس پورے چاند کی روشنی میں دیکھو مُجھے ____ اس ہوا میں محسوس کرو مُجھے ____ ڈرو نہیں کہ آج تُمہاری محبوب تم سے ہمکلام ہے ____ میں ہی ہوں وہ نیلم ___ جو صدیوں سے خاموشی کی چادر اوڑھے سو رہی تھی ___ ہاں ___ تُمہاری دیوانگی نے مُجھے جگا دیا___ آؤ __ مُجھ سے باتیں کرو___ اپنی اِس محبوب سے باتیں کرو ___ جِسکے لیئے تُم یوں دوڑے چلے آتے ہو۔۔۔
میں دیوانہ وار اِدھر اُدھر دیکھے جا رہا تھا۔۔۔۔ وہ آواز میرے دِل سے نکل رہی تھی اور دِماغ میں دم توڑ رہی تھی ۔۔
____"علی"____
مُجھے ڈُھونڈو___مُجھے تلاش کرو___ میں تُمہارے اندر ہی کہیں ہوں___مُجھے محسوس کرو___مُجھے دیکھنے والے تو روز دن رات مُجھے دیکھتے ہیں مگر مُجھے محسوس نہیں کر پاتے___مُجھے محسوس کرو___ان جزبوں کو ہوا دو جو تُمہیں یہاں کھینچ لاتے ہیں___لوگوں کے لیئے میں پہاڑوں میں گھِری ایک وادی ہوں___کوئی مُجھے مری کے پہاڑوں سے تشبیح دیتا ہے تو کوئی ناران کے پہاڑوں سے مِلاتا ہے___تُم مُجھے محسوس کروں___مُجھے اپنے اندر سمو کر اُن تک جاؤ جو کہتے ہیں کہ پہاڑ دیکھنے جاتے ہو تو اتنی دُور کیوں۔۔۔۔؟
پہاڑ تو مری میں بھی ہیں___جاکر اُنہیں بتاؤ کہ میرا حُسن کیا ہے___میرے موسم کیسے ہیں___میری دُھوپ کیسے چمکتی ہے___میری برکھا کیسے برستی ہے___میرے دامن میں بادل کیسے رقص کرتے ہیں___میرے بچے کِتنے مہمان نواز ہیں___میں نے اپنے بچوں کو بُھوکا سونا سِکھایا ہے مگر وہ کبھی مہمان کو بھُوکا نہیں سونے دیتے___جاکر بتاؤ میدانوں میں___بتاؤ اُنہیں کہ جب چاند میرے ماتھے پر چمکتا ہے تو کیسے کیسے راز آشکار ہوتے ہیں___اُنہیں بتاؤ کہ میں فقط پہاڑوں میں گھِری ایک وادی نہیں___میں سانس لیتی ایک حقیقت ہوں___میرے پہاڑ__میرے دریا__میرے ندی نالے__میرے ہرے بھرے جنگل__میرے کھیت کھلیان__میری گود میں کھیلتے مویشی__میری فِضاؤں میں اُڑتے پرندے__میری آغوش میں سونے والی ہزاروں برس کی تاریخ___یہ سب سانس لیتے ہیں___ان سب میں زندگی بھری ہے___میدانوں میں بسنے والوں کو بتاؤ کہ میں اپنے چاہنے والوں میں زندگی بھر دیتی ہوں___میں اپنے دیوانوں پر سب کچھ نچھاور کر دیتی ہوں___سُنو__غور سے سُنو__اس جھرنے کی آواز سُنو__دیکھو__غور سے دیکھو__اس چاند کی روشنی میں چمکتی برف سے ڈھکی پہاڑ کی چوٹی کو دیکھو___محسوس کرو___اِس خُوشبو کو محسوس کرو جو میرے دامن کے سِوا تُمہیں اور کہیں نہیں مِلے گی___سوچو__اور یاد کرو__تُم اِس سے پہلے بھی کئی بار یہاں آئے___کیا پہلے کبھی ایسا منظر دیکھا___کیا کبھی مُجھے یوں اپنے اندر سرایت کرتے محسوس کیا___کیا کبھی پورے ماہتاب کی روشنی میں میرا جلوہ دیکھا___نہیں___اس سے پہلے تمہارا عشق معراج کو نہی پہنچا تھا___اب سمو لو مجھے اپنے اندر___اب تم جہاں جاؤ گے میرا پرتو بن کر رہو گے___جان لو___میں فقط پہاڑوں میں گھِری ایک وادی نہیں___میں نیلم ہوں___سانس لیتی نیلم___باتیں کرتی نیلم۔۔۔۔۔۔۔۔
میں آنکھیں بند کیئے ایک جھُکے درخت سے ٹیک لگائے کھڑا تھا ۔۔۔ سگریٹ کب جل جل کر میری انگلیوں کو جلاتا راکھ ہوا کچھ خبر نہیں ۔۔۔
میں تو سودائی ہو چلا تھا ۔۔۔ دیوانہ ہو چلا تھا۔۔۔
نیلم کی آواز اب بھی میرے دل اور دماغ کے درمیان سفر میں تھی اور اسکے الفاظ کی گُونج میں اپنے کانوں میں سُن رہا تھا۔۔
ہر برفانی ہوا کا جھونکا اُسکا لِمس لگ رہا تھا۔۔۔
مجھے اپنی انگلیوں کے جلنے کا احساس بھی نہ تھا ۔۔
یونہی درخت سے ٹیک لگائے نہ جانے کتنے منٹ، کتنے گھنٹے، کتنے پہر گزر گئے۔۔۔
مجھے لگ رہا تھا کہ میں ازل سے یہاں ہوں اور ابد تک یہیں ان پہاڑوں کی مانند ایستادہ رہوں گا ۔۔
اللہُ اکبر۔۔۔اللہُ اکبر
میرے کانوں میں معلوم نہی کتنے عرصے بعد نیلم کے علاوہ کوئی آواز پڑی اور وہ آواز اللہ رب العزت کی کبریائی کا اعلان تھی ۔۔
وہ آواز بُلاوہ تھی فلاح کا ۔۔۔
فجر کی آذان نے مجھے اس فسوں سے باہر نکالا اور مجھے لگا کہ میں صدیوں کی مسافت کے بعد اس مقام تک پہنچ پایا ہوں ۔۔
یخ بستہ ہوا کے ایک تھپیڑے نے مجھے واپس ہوٹل کے کمرے میں جانے کو کہا اور میں کسی معمول کی مانند چھوٹے چھوٹے قدم اٹھاتا اپنے ہوٹل کی طرف بڑھ گیا ۔۔۔
تحریر و عکاسی #علی_شاہ
Khafee
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