SrinagarGood evening.
The Wazwan — Kashmir's royal feast
Wazwan Way · The Royal Feast

The Wazwan.

Thirty-six courses, one copper trami — the feast Kashmir is named for.

Begin the feast
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A concierge that has eaten everywhere and slept nowhere — ask it anything about Kashmir.

Beverages

Cardamom Kahwa

Cardamom Kahwa is a renowned culinary offering from Kashmir. Made with traditional spices and cooking methods, this veg item delivers the deep flavor profile typical of Cafes cuisine. Perfectly seasoned with spices such as fennel, ginger, and saffron, it represents the rich culinary heritage of the valley.

VegMildINR 90-1804.1 / 5 popularity❀ Traditional Home-style Recipe

Waza AI Culinary Authority Scores

Authenticity5/5
Tourist Friendliness3.5/5
Luxury & Comfort4.5/5
Cardamom Kahwa
History

Cardamom Kahwa in Kashmiri tradition

The history of Cardamom Kahwa stretches back generations, drawing deep influences from local traditions and Central Asian culinary pathways. Historically prepared by master chefs (Wazas) or passed down through domestic households, it has become a true staple of Kashmiri dining. It symbolizes hospitality and celebration, gracing tables during weddings, festivals, and family gatherings.

Tourist Tip

When ordering Cardamom Kahwa, pair it with warm steamed rice or traditional local bread like Lavas. Ask your hosts about the specific spices used to enhance the flavor.

Where To Try It

Restaurants serving Cardamom Kahwa

The Recipe

How to make Cardamom Kahwa(Elaichi Kahwa)

Kashmiri green tea brewed light and gold with crushed green cardamom, a stick of cinnamon and slivered almonds — the kahwa of everyday hospitality, with cardamom leading where saffron usually reigns.

Prep 5 minCook 12 minServes 4EasyShared (variants noted)
Ingredients
  • ·2 tsp Kashmiri green tea leaves (kahwa leaves or gunpowder green)
  • ·800 ml water
  • ·6 green cardamoms, bruised
  • ·1 small cinnamon stick
  • ·2 cloves (optional)
  • ·2 tsp sugar or honey, or to taste
  • ·10-12 almonds, blanched and slivered
  • ·2-3 dried rose petals, to finish (optional)

Waza Tips

  • Steep, don't boil, the leaves — boiled green tea turns harsh in a minute.
  • Bruise the cardamom, never grind it; the tea should be clear gold, not cloudy.
Method
  1. 1

    Bring the water to a boil with the cardamom, cinnamon and cloves and simmer 5 minutes so the spices open.

  2. 2

    Take the pan off the boil, add the green tea leaves, and steep at a bare murmur for 2-3 minutes.

  3. 3

    Sweeten with sugar or honey and stir once.

  4. 4

    Divide the slivered almonds among small cups.

  5. 5

    Strain the kahwa hot over the almonds and finish, if you like, with a rose petal.

Common Mistakes
  • ×Long steeping for 'strength', which only adds bitterness.
  • ×Drowning it in sugar — kahwa is meant to finish clean.
At Home

Gunpowder or any unflavoured green tea stands in for kahwa leaves; a saucepan replaces the samovar without apology.

Serving

Serve hot in small cups after meals or alongside bakerkhani; the almonds at the bottom are eaten last.