The Morning Ritual That's Replacing Coffee and Chai for Many Indians
For generations, the Indian morning has been anchored by two drinks: strong chai or a quick coffee. Both are beloved. Both work. But a quieter shift is happening in kitchens across the country — people are reaching for something older, warmer, and a little more considered.
Kashmiri Kahwa.
This isn't a wellness trend imported from abroad. It's a beverage tradition that has been part of Kashmiri daily life for centuries, prepared in copper samovars, shared after meals, and carried through winters in the Himalayas. What's changed is that people outside Kashmir are now discovering it — and finding that it fits naturally into a morning routine.
A Celebrity Kahwa Moment
During a visit to Kashmir in December 2024, singer and actor Diljit Dosanjh shared a video of himself enjoying Kahwa while travelling in a shikara on Dal Lake. The tea was prepared and served by a local vendor known as "Dal Lake Star Mustaq." Diljit captioned the experience:
"Dal Lake Star Mustaq Bhai Ka Kehwa & Adnan Bhai Ka Rabab."
The moment beautifully captured how Kahwa forms part of the warmth, music, and hospitality visitors experience in Kashmir.
What Is Kashmiri Kahwa?
Kahwa is a spiced green tea, traditionally brewed with whole ingredients: green tea leaves, dried ginger, cinnamon bark, green cardamom, cloves, saffron strands, sapistan, shabri, dried rose petals, and mulethi (liquorice root). Some groups also adds crushed almonds and kagzi walnuts!
It is not a supplement or a medicine. It is a beverage — one with a rich ingredient profile that happens to have been studied for its individual components.
The drink is prepared by simmering the spices gently in water, adding green tea leaves off the boil, and steeping briefly. A few strands of saffron give it a golden hue and a floral aroma. It is traditionally served without milk, sometimes with a small amount of Acacia honey.
The Cultural Story Behind the Cup
Kahwa's origins are traced to the trade routes connecting Persia, Central Asia, and the Kashmir Valley. Merchants and travellers brought spices — cardamom, cinnamon, cloves — into a region where winters are long and cold. The local green tea tradition absorbed these ingredients, and Kahwa emerged as a warming, aromatic drink suited to the climate and the culture.
In Kashmiri households, Kahwa is not a morning-only drink. It is offered to guests, served after meals to aid digestion, and prepared during festivals and celebrations. The copper samovar used to brew it is itself a cultural object — a symbol of hospitality.
This context matters. Kahwa is not a product invented to solve a health problem. It is a living culinary tradition that people have found useful and pleasurable for a very long time.
What the Ingredients Are Known For
The individual components of Kahwa have been studied, though it is worth being precise about what the evidence actually shows.
Green tea contains catechins, particularly EGCG (epigallocatechin gallate), which are antioxidants. Research consistently associates regular green tea consumption with markers of metabolic health, though effects in individuals vary and are generally modest. Green tea contains caffeine — less than coffee, more than most herbal teas.
Saffron contains crocin and safranal, compounds that have been studied for their effects on mood and sleep quality. A number of small clinical trials suggest saffron supplementation may support mood regulation. The amounts used in Kahwa (2–3 strands per cup) are much smaller than those used in clinical studies, so direct extrapolation is not straightforward — but the traditional use as a calming, warming ingredient is consistent with what the research suggests about its properties.
Cinnamon has been studied for its potential effects on glucose metabolism. Evidence from human trials is mixed and dose-dependent. As a spice in a beverage, it contributes flavour and warmth; any metabolic effect at culinary doses would be modest.
Cardamom is traditionally used across South Asian and Middle Eastern cuisines as a digestive aid. It contains volatile oils that may support gut comfort. Human evidence is limited but consistent with traditional use.
Cloves contain eugenol, which has demonstrated antimicrobial properties in laboratory studies. As a spice in a drink, the contribution is primarily aromatic and flavour-based.
Honey, when used as a sweetener in place of refined sugar, has a lower glycemic index — particularly monofloral varieties like Kashmiri Acacia honey. It is not a medicine, but it is a more considered sweetener choice for those monitoring sugar intake.
The honest framing: Kahwa is a well-composed beverage. Its ingredients have individually studied properties. Drinking it regularly as part of a balanced routine is a reasonable, evidence-consistent choice. It is not a treatment for any condition.
How Kahwa Compares to Coffee and Chai
This is where the conversation gets nuanced, and where it is worth being careful.
Coffee is one of the most studied beverages in the world. For most healthy adults, moderate consumption — roughly 2–4 cups per day — is considered safe and is associated with several positive health markers in large observational studies. Coffee is not inherently harmful to the gut for most people. Some individuals with acid sensitivity or IBS find it aggravating, but blanket claims that coffee "disrupts the gut lining" are not supported by current evidence for the general population.
The popular advice to delay your first coffee by 90 minutes after waking — to allow cortisol levels to settle — is widely circulated but lacks direct clinical evidence. It may be a reasonable personal preference, but it should not be presented as established science.
Chai (milk tea with spices) is deeply embedded in Indian culture and is not a problem drink. The concern with typical chai consumption is usually the added sugar and the habit of drinking it in place of meals or water, not the tea itself.
Kahwa sits in a different category. It has lower caffeine than coffee, no milk, and no added sugar in its traditional form. For people who find coffee too stimulating, or who want a morning drink that feels gentler, Kahwa is a reasonable alternative — not because coffee is bad, but because Kahwa offers a different experience.
The choice between them is a matter of preference, tolerance, and routine — not a medical decision.
A Simple Kahwa Recipe
What you need (per cup):
- 1 teaspoon of krsfarms Kashmiri Kahwa blend
- 2–3 strands of saffron (included in the krsfarms kahwa mix)
- 200 ml water
- Optional: ½ teaspoon of Acacia honey, added after brewing
Method:
- Bring water to just below boiling (around 85–90°C).
- Add the spices and saffron. Simmer gently for 3–4 minutes.
- Add the green tea leaves. Remove from heat and steep for 2 minutes.
- Strain into a cup.
- If using honey, add it once the drink has cooled slightly — above 60°C, heat begins to degrade some of honey's beneficial compounds.
Sip slowly. The aroma is part of the experience.
Who Might Find Kahwa Useful
Kahwa is not for everyone, and it does not need to be. It suits people who:
- Want a lower-caffeine morning drink without switching to hot water.
- Enjoy warm, spiced beverages and find them settling before or after meals
- Are looking for a culturally rooted alternative to imported wellness drinks
- Find coffee and milk-chai too acidic or stimulating on an empty stomach.
- Want to improve digestion, improve daily energy.
It is not a replacement for medical care, a weight-loss solution, or a guaranteed energy fix. It is a good drink with a long history and a thoughtful ingredient profile.
A Note on Quality
The difference between a well-made Kahwa and a poor one is significant. Mass-produced blends often use artificial saffron flavouring (safflower or synthetic colour), pre-ground spices that have lost their volatile oils, and filler ingredients. Beware!
Authentic Kahwa such as krsfarms Kahwa uses real saffron strands — identifiable by their thread-like form, deep red colour, and the golden hue they release in warm water. Whole spices, not powders. Green tea leaves, not dust. Brands that source directly from Kashmir and have their ingredients lab-tested offer a meaningfully different product.
Kahwa does not need to compete with coffee or chai to earn its place in your morning. It has been earning that place in Kashmiri homes for centuries.
If you are curious about it, try it for a week. Brew it properly, use real ingredients, and drink it without expectation. The cultural story, the aroma, and the ritual are themselves part of what makes it worth the effort.
Disclaimer: This article is for general informational purposes. It does not constitute medical or nutritional advice. If you have a health condition, consult a qualified healthcare professional before making changes to your diet.