<P> Noon chai is traditionally made from special tea leaves, milk, salt, and usually cooked in a samavar . A pinch of baking soda gives it a pronounced pink color . Sugar is not traditionally used in Kashmiri home recipes, although newer commercial preparations in Pakistani restaurants and tea stalls may include sweetener . In Kashmiri culture, this beverage may be consumed two to three times a day with traditional Kashmiri breads and pastries like lavasa, sheermaal, kandir Chaeut, bakarkhani kulcha, Tailwoud, Makaiee chauet, & the mostly with saet . </P> <P> Noon chai is served in many parts of Pakistan as Kashmiri chai, often with sugar and nuts (for non-Kashmiris who are not acquainted with salty tea), at special occasions, weddings, and during the winter months, when the drink is sold at kiosks . Kashmiri people in Pakistan call it sabz chai . It is also served in Afghanistan, where it is known as sheer chai . </P>

What is baking soda called in kashmiri language