Kashmiri Tea is traditionally made from special tea leaves, milk, salt, pistachios, almonds, cardamom, and cinnamon and cooked in a samavar. A pinch of baking soda is added to help give it more of a pronounced pink color. A recent variant preparation of this tea also includes sugar but it is not traditionally consumed in Kashmir. Noon Chai is also served in many parts of Pakistan at special occasions, weddings, and during the winter months when it is sold at many kiosks.