International Punjabi music sensation, Diljit Dosanjh, has been entertaining masses across the country on his Dil-Luminati tour. But, he decided to take a break sometime back to rejuvenate among the picturesque beauty of Kashmir. Under the morning veil of mist, Dosanjh went around visiting few of the prominent places – Adi Shankaracharya temple atop Zabarwan hills overlooking Dal Lake; Khanqah-e-Moulla mosque in Srinagar; and Gurudwara Chati Patshahi, Rainawari.
One of the most memorable moments of his journey came when he took a ride in a shikara on the serene waters of Dal Lake. As he floated, musician Adnan Bhai played folk songs on his Rabab, the traditional stringed instrument. During the ride, another shikara approached carrying a floating kahwa vendor named Mushtaq, who warmly greeted them, saying, “Welcome to Kashmir, I am ‘Dal Star’, you are global star Diljit!
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Mushtaq shared the secret of his famous kahwa. This is a traditional tea made with almonds, cardamom, walnuts, honey, cinnamon, and saffron, among other ingredients. “Would you like it a little sweeter or not?” he asked as he poured the tea into the cups. “Less,” Diljit smiled and took a sip before exclaiming, “Bahut acha (very nice).
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Kashmiri Kahwa is a special tea mix that puts together green tea leaves and saffron, spices, and honey. It gets brewed in a Samovar, a brass container. This drink is frequently consumed during the cold Kashmir winters and is based on Russian brewing traditions.
When Diljit was in Srinagar, he enjoyed another local staple, Girda bread, with more kahwa at Chai Jaai. Freshly baked and still steaming, these breads are often served with kahwa or the spicy pink noon chai, staples of Kashmiri cuisine.
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Diljit has been sipping Kashmiri Kahwa, an invigorating brew loaded with antioxidants from green tea. It is the ideal pick-me-up for this artist as he gets set for the final performance of his Dil-Luminati tour on December 19th. Having dabbled in the culture of each place that he has visited- whether Kolkata’s coffee houses or Lucknow’s Makhan Malai – it seems that it has given him a rare, tasty glimpse into its cultural and culinary heritage.
