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.

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.