The samovar stands at the centre of a Kashmiri household — charcoal at its core, tea drawn continuously from the chamber around it. It is a vessel built for hospitality rather than for occasion.
Three infusions. Qahwa, with green cardamom, cinnamon and slivered almond. Zafrani Kehwa, the same foundation weighted with saffron until the cup runs amber, reserved by tradition for a guest of consequence. And chamomile from the high meadows, for the close of the evening.
