Kahwa, But Make It Kangra

Kahwa came down the old caravan routes with the traders of Kashmir: green tea simmered with saffron, cardamom, cinnamon and almond, drunk through the long cold months. Every household between Srinagar and Kabul had its own ratio. Ours begins with estate green leaf — Palampur spring flush — instead of the traditional imported leaf. The difference is freshness: a kahwa built on leaf dried weeks ago, in the same valley as the almonds, tastes like a place rather than a recipe. Brew it covered, three minutes, water at 85°C. Drop a few strands of saffron directly into the cup if the evening calls for it. It usually does.