Kashmir is a piece of heaven on earth; this is an undisputed fact. A peaceful abyss, the captivating valleys and green beauty of the region bear a euphoric soul, and the exotic chai is how many Kashmiris start their day in this paradise. However, around the world, the special tea is reserved for special occasions, and in the Indian subcontinent, during the holy month of Ramadan.

It can take hours to brew the perfect cup of Kashmiri chai that accurately captures the strong taste enriched in dry fruits and tea leaves. Traditionally, the tea is served in silver bowls or even clay pots.

The method and preparation involves Kashmiri tea leaves or loose tea grains.

Once you have the tea, carefully tie four teaspoons in a muslin cloth and soak it in around six cups of boiling water. Some people prefer adding pistachios and almonds for extra flavor and to thicken the texture of the tea.

Next, add at least four teaspoons of powdered cardamom and a cinnamon stick. Wait until the water evaporates to a quantity that is half of what you started with.

Pour in a cup of fresh milk and either four teaspoons of fresh cream or milk powder and stir.

Add star anise (two flowers) and sugar to taste, with a pinch of baking powder.

This is the most crucial part: On a low flame, stir and check at regular intervals until you achieve a consistent color and texture. This can take anywhere between two to three hours.

Pour into a bowl, or a cup, and garnish with dry fruits (chopped pistachio/almonds/walnuts).

The tea is now to ready to serve and ready to be sipped.