page_title: Kahwah
section_title: Preparation
hierarchical_section_title: Kahwah / Preparation
caption_attribution_description: English: Tulsi ka qahwa, Niaz bo ka Kahwa, very effective in cold and flu
context_page_description: Kahwah also transliterated is a traditional green tea preparation consumed in India the Western Ghats, the Malabar region, and Kashmir, from where it spread to Central Asia.
context_section_description: The tea is made by boiling green tea leaves with saffron strands grown in Kashmir, cinnamon bark, cardamom pods, and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as an herbal infusion only, without the green tea leaves.
  Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar consists of a "fire-container" running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars.
  Sometimes milk is added to the kahwah, but this is generally given to the elderly or the sick.
  Kahwah is usually served after food (usually lunch) in the North Malabar region of India.
caption: A cup of kahwah made with tulsi in place of the typical green tea
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