Translations:Pakistani cuisine/60/en

• In Gilgit-Baltistan and Chitral, as well as areas near the Chinese border, salty Tibetan-style butter tea is consumed.
• 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.
• "Kashmiri chai" or "noon chai", a pink, milky tea with pistachios and cardamom, is consumed primarily at special occasions, weddings, and during the winter, when it is sold in many kiosks.
• "Sabz chai" or "kahwah", a green tea often served after every meal in Kashmir, Khyber Pakhtunkhwa, and the Pashtun belt of Balochistan, served with saffron and nuts.
• Sulaimani chai is black tea served with lemon.