How to make Noon Chai Kashmiri -

Salt gives this tea that special taste

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Regular tea leaves, Salt (नमक)

Cuisine : Kashmiri

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Adai Dosa Mashroom chili Punjabi Samosa Gujiya Chicken Cheese Pops

Noon Chai Kashmiri

Noon Chai Kashmiri Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : Preparation Time

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Noon Chai Kashmiri Recipe

  • Regular tea leaves 1 tablespoon

  • Salt 1/2 teaspoon

  • Baking soda 1 pinch

  • Sugar as required

  • Milk 1 1/2 cups

  • Salted jeera biscuits to serve


Step 1

Mix tea leaves and baking soda in a bowl.

Step 2

Boil 2 cups water in a small stainless steel saucepan, add the tea leaves mixture. Constantly lift ladle full of mixture and pour it back into the pan on medium heat till the colour changes. Add sugar as required and bring the mixture to a boil.

Step 3

Add milk and again lift ladle full of mixture and pour it back into the pan till colour changes.

Step 4

Add salt and again lift ladle full of mixture and pour it back into the pan.

Step 5

Strain the tea into serving cups and serve hot with salted jeera biscuit.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.