You would hardly find a big fat North Indian wedding complete without a counter of Piping hot Kashmiri Kahwa! It is commonplace, especially in Punjabi households, to have a steaming cup of Kahwa after a heavy dinner, so as to protect the body from the fat and waste that cooking oil generally consists of.

The exotic combinaton of kesar (saffron) and rose petals give it a sweet, aromatic essence that beats even regular chai. The addition of indian spices help to spice up the heat while almonds provide you the crunch goodness like biscuit does with chai.