https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APakistani_cuisine%2F60%2FenTranslations:Pakistani cuisine/60/en - Revision history2026-09-12T18:34:57ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Pakistani_cuisine/60/en&diff=152292&oldid=prevFuzzyBot: Importing a new version from external source2025-06-11T05:39:20Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>* In Gilgit-Baltistan and Chitral, as well as areas near the Chinese border, salty Tibetan-style [[butter tea]] is consumed.<br />
* [[Doodh pati chai]] is made by cooking tea leaves with milk and sugar, sometimes served with cardamom for fragrance. Extremely sweet, this is a local variation of a [[builder's tea]].<br />
* "Kashmiri chai" or "[[Noon Chai|noon chai]]", a pink, milky tea with [[pistachio]]s and [[cardamom]], is consumed primarily at special occasions, weddings, and during the winter, when it is sold in many kiosks.<br />
* "Sabz chai" or "[[kahwah]]", a [[green tea]] often served after every meal in [[Kashmir]], [[Khyber Pakhtunkhwa]], and the [[Pashtun people|Pashtun]] belt of [[Balochistan (Pakistan)|Balochistan]], served with saffron and nuts. <br />
* Sulaimani chai is [[black tea]] served with lemon.</div>FuzzyBot