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Indian Express
7 days ago
- Entertainment
- Indian Express
Steeped and brewed in Kashmir's rich traditional history, have a taste of the iconic kawha
A shikara ride on the tranquil waters of Dal Lake is incomplete without a steaming cup of kawha keeping you company. Crushed dry fruits and hints of honey and saffron peeking through make for a delicious treat to the senses and tastebuds alike. For our series Bites of History, where we explore the cultural and historical legacy of India's rich culinary offerings, we dive into Kashmir's iconic beverage of choice. Celebrity chef Ananya Banerjee tells us that kahwa is a traditional Kashmiri green tea infused with aromatic spices like saffron, cardamom, cinnamon, and garnished with almonds and occasionally rose petals. 'It is a symbol of warmth, hospitality, and celebration in Kashmiri culture,' she said. Banerjee adds kahwa is believed to have Persian and Central Asian roots, introduced to Kashmir via the Silk Route. 'The word 'Qahwa' is Arabic for coffee, but in the Kashmiri context, it refers to this green tea,' she said. Traditionally made in a samovar (a metal urn), kahwa became part of royal and everyday life alike. Culturally, kahwa is offered to guests as a gesture of welcome. It is especially popular in cold seasons for its warming and digestive properties. 'Served along with Wazwan, the elaborate Kashmiri wedding feast, Kawha finds its place often before or after the meal, owing to its digestive and soothing properties,' she said. Making Kashmiri Kahwa is a time-honoured ritual that varies from family to family. The authentic preparation requires the samovar, which is used to brew the tea over an open flame. This traditional method gives kahwa its signature smoky flavour. Chef Banerjee takes us through the preparation process in six simple steps: – Boil water with crushed cardamom pods and a cinnamon stick. – Add a pinch of saffron for its aroma and golden hue. – Lower the heat and add Kashmiri green tea leaves. – Let it steep (don't overboil) and strain. – Pour into cups over slivered almonds. – Sweeten with honey or sugar if desired. Once the tea has brewed, it is garnished with crushed nuts, saffron strands, rose petals and a sprinkle of cardamom. to elevate the flavour and enhance its visual appeal, making it a feast for both the eyes and the taste buds. Banerjee also shares some health benefits you can reap by drinking this tea daily. Rich in Antioxidants: The green tea base is loaded with antioxidants that combat oxidative stress and improve overall health. Boosts Metabolism: The essential spices used in kahwa, like cinnamon and cardamom, can promote metabolic health, aiding in weight management. Improves Digestion: One of the standout components—cardamom—is known for its digestive benefits, promoting gut health as you savour your cup. Reduces Stress: The soothing aroma and warm nature of kahwa make it an excellent drink for relaxation and stress reduction. According to her, kahwa is often paired with traditional Kashmiri dishes like Rogan Josh, Gushtaba, and Tabak Maaz. The combination complements the rich and bold flavors of Kashmiri cuisine, making it a complete culinary experience. 'While there are multiple versions of Kahwa across Central and South Asia, Kashmiri Kahwa stands out for its delicate use of saffron and almonds, reflecting the region's rich agricultural and culinary heritage,' she tells In an era where sustainability is paramount, supporting local Kashmiri tea farmers and businesses can ensure that the beautiful tradition of kahwa continues for generations to come.
Indian Express
29-05-2025
- General
- Indian Express
From medieval texts to festive plates, tracing the story of puran poli
After a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or ghee.'Puran Poli: Unraveling the Sweet History of India's Festival Favorite'
