Desi drinks from around the country

Explore Food Lovers’ list of chilled. Browse this guide to deliciously refreshing local drinks from across the country, that will help you beat the heat naturally, with the added benefit of wellness.

Aam Panna

With the mango season in full swing, the aam panna is a must-try to beat the summer heat. Tangy pulp from boiled green mangoes is blended with water, cumin, black salt, and mint to make this rejuvenating drink. You can add a twist to the drink by replacing the water with soda. Rich in vitamins B and C, aam panna is also an effective home remedy for stomach ailments.

Ambli or ambil is a beverage made from ragi or finger millet in parts of Karnataka and Maharashtra. A simple ragi malt is made by cooking millet flour in water, and this is then added to buttermilk to make a cooling drink. The ambli is considered a whole meal in rural parts of Karnataka and is consumed as breakfast by farmers before heading out to the fields for a long day’s work. Ragi is high in dietary fibre as well as calcium and is a good gluten-free grain.

Badam Milk Almonds have been an integral part of Indian cuisine for centuries owing not just to their rich taste and texture but also to their nutritional value. Badam milk is made by boiling almond paste in milk and sugar, and adding flavourings such as saffron, cardamom, or nutmeg. This drink can be served both hot or cold, and is usually garnished with almond flakes and strands of saffron.

Coconut Water Naariyal paani, elneeru, kobbari neellu, tenn – these are some of the regional Indian names for coconut water. This drink, obtained from tender coconuts, is not only refreshing but also a treasure trove of health benefits. Generally served fresh, this hydrating and low-calorie, rejuvenating drink is 95% water and a host of essential vitamins and minerals.

Falooda Though the origins of falooda can be traced back to ancient Persia, this dessert drink of milk mixed with rose syrup is popular in many parts of India today. Jelly, vermicelli, sabja (sweet basil) seeds, and dry fruits can also be added, and falooda is popularly served with a scoop of ice cream or kulfi.

Jaljeera Another popular local drink, jaljeera is commonly sold in matkas or earthen pots by street vendors in most parts of North India. The name literally translates to “cumin water”, but the drink also features flavours of black salt, lemon, pepper, ginger, tamarind, mint leaves, aamchur or mango powder, and fennel seeds or saunf. Great for digestion, this refreshing drink is usually garnished with boondi, tiny, fried beads of gram flour.

Kaala Khatta is a sherbet derived from the jamun fruit. Jamun fruit pulp is mixed with water and jaggery along with seasonings such as black salt and pepper. Owing to its medicinal benefits, it is used in Ayurvedic and even traditional Chinese medicine.

Lassi This traditional drink needs no introduction! Lassi is a simple yoghurt-based drink served all across India, and particularly popular in Punjab, where it is traditionally served in earthen pots. Originally a savoury drink that consisted of yoghurt, salt, and roasted cumin, lassi now has several variants with flavours that go well beyond mango, rose, and more.

Mastaani  This delicious mango dessert drink is said to have been created in Pune. It consists of a thick mango milkshake topped with dry fruits, chopped fruits, and whipped cream. Gujjar Cold Drink and Sujata Mastani in Pune are highly recommended for this luscious thirst quencher.

Nannari A drink native to Karnataka and Andhra Pradesh, nannari is made from the root of the Indian sarsaparilla herb, which has a pleasant aroma and a sweet taste. Apart from its cooling properties, nannari is anti-inflammatory and helps relieve digestive issues as well.

Neera Also known as palm nectar, neera is a sweet refreshing drink that is extracted from the toddy palm. Widely popular in Kerala and available in other regions of south India as well, this drink tastes best when consumed fresh and is rich in vitamins, minerals, and amino acids. It ferments naturally within a few hours and acquires a unique flavour.

Panakam A simple yet festive drink made on the festive occasion of Sri Rama Navami, panakam or panaka is jaggery water flavoured with ingredients such as cardamom, ginger, pepper, tulsi or holy basil leaves, and lime. This drink is a refreshing source of vitamins and minerals, and also has a cleansing and cooling effect on the body.

Punarpuli Sherbet Punarpuli is the regional name for kokum in the coastal area of Mangalore, Karnataka. This sherbet is a tangy treat made with kokum pulp, sugar, salt, and cumin powder. Punarpuli is also a superfood that is a common Ayurvedic cure for several ailments that include sunstroke, fever, allergies, and disorders related to the heart and liver.

Shikanji The Indian version of lemonade, shikanji, also known as shikanjvi or shikanjbeen, is believed to have originated in Punjab. This sweet and salty refresher is rich in vitamin C and has a spicy twist from roasted cumin powder and black salt.

Thandai  Mostly associated with the festivals of Holi and Mahashivarathri, thandai is a popular cold milk-based drink made with ingredients such as almonds, fennel seeds, pepper, saffron, cardamom, and sugar. Other popular variants of the drink incorporate flavours such as rose, mango, or even cannabis.

1. Bel Panna: A staple summer drink from the state of Odisha, bel panna, is a species of tree native to the Indian subcontinent and is widely acknowledged for its cooling properties. Also considered sacred for the Hindus, Bel or wood apple or bilwa is rich in proteins, vitamin C, B complex and tannin. According to Ayurveda, it keeps the heart and mind well and also aids in digestion.

How to prepare: Break a bel apple in half and scoop out the pulp. Mix the pulp with water and add sugar or jaggery to it. Smash some banana and mix a bit of grated coconut and crushed black pepper into it. Drink it before heading out in the scorching sun and in the evening.

2. Sattu sherbet: Sattu which is made by finely grinding roasted chickpea, has a low glycemic index and is good for diabetics. Sattu is rich in protein, fibre, calcium, iron, manganese and magnesium. In fact, 100 gram of sattu contains 20.6 per cent protein, 7.2 per cent fat, 1.35 per cent crude fibre, 65.2 per cent carbohydrates, 2.7 per cent total ash, 2.95 per cent moisture and 406 calories. It has a huge amount of insoluble fibre which is great for the intestines. It also decreases the amount of bloating in the body. Sattu is also good for skin as it keeps the skin glowing and hydrated.

How to prepare: Mix two tablespoons of sattu in a medium-sized bowl of water. Add sugar/honey/jaggery and mix well. Drink in the morning and evening to beat summers like a pro.

3. Kokum sherbet: Kokum for long has been used both as a spice and medicine by the people of western ghats of India. Recent research has brought to light its anti-carcinogen properties along with its positive effects on the brain. It is used to prevent sores, infection, constipation, lessen arthritis pain and improve digestion. It is a well known natural coolant.

How to prepare: Soak dry kokum in water for a few hours until it softens. Grind it into a fine paste. Mix two tablespoons of the paste in a medium bowl of chilled water. Add sugar or salt to taste. Drink the sherbet before heading out in the sun.

4. Aam panna: Aam panna or jhora as it is known in some parts of the country is a very common and popular drink pan India. Raw mangoes are highly beneficial for health. Aam panna which is made by an assortment of spices helps the body retain iron and sodium along with quenching thirst in the hot summer months.

How to prepare: Bake/roast/boil raw mangoes till they are well cooked from inside. Now peel off the skin and separate the pulp. Blend the pulp in a mixer with roasted cumin powder, black salt, some sugar and mint leaves. Add the mixture to chilled water and serve.

5. Nannari sherbet: Nannari or Ananthamool is used in Ayurveda since time immemorial. It is also used as natural coolant drink since ancient times. Nannari sherbet keeps the body hydrated, lifts our energy levels, prevent urine infections and cures stomach ailments.

How to prepare: Nowadays nannari syrup or powder is easily available in the market. Add it to a glass of chilled water. Add salt or sugar to taste and squeeze some lemon into it. Drink before heading out in the summer to feel refreshed all day long.

6. Chandan ka sherbet: A popular cooling drink from Rajasthan, seems like Chandan can do more than healing your rashes and sunburns. Chandan is known to reduce internal body heat as well as heal aggravated stomach and acidity related problems.

How to prepare: Get organic sandalwood powder from an Ayurvedic store. Soak it in overnight for at least 12 hours, mix it well in the morning strain the water in a muslin cloth. Now add sugar or jaggery and add it to the sandal water and boil it till it becomes thick. Let it cool. Mix 2 tablespoons of the syrup in a glass of water before heading out in the sun.

Note: Although the aforementioned drinks are healthy and apt for the scorching summer in their own right, consult a health care professional or doctor before incorporating into your diet.

washable cloth pads

Eco Femme, a women-led social enterprise based in Auroville in Puducherry has been producing and promoting washable cloth pads since 2010. These pads last for approximately 75 washes.

The group’s organic cotton flannel pads are made by 3 stitching units in Auroville and Bangalore. As many as 14,500 pads were sold at sub sidised prices directly and through Eco Femme’s partner organisations in 2016-17.

Started by Kathy Walkling, Jessamijn Miedema, Anita Budhraja, and Anbu Sironmani, Eco Femme originally aimed at exporting its pads to European countries based on feedback from Auroville’s multinational residents, but has since diversified into rural MHM programmes within India, especially in Tamil Nadu.

A Tiruchi-based water and sanitation NGO, Gramalaya, has come up with its own version of the reusable cloth pad that it distributes and sells under the ‘Feel Free’ brand.

“Though we have been in public sanitation for 31 years, we realised that adolescent girls were facing a problem of menstrual management only when we started working in rural schools, since 2015,” says S. Damodaran, founder and director of Gramalaya.

The ‘Feel Free’ cotton pads, developed in 2016, were tested for a year by Grmalaya’s 200 women staff before being launched, with learning material on MHM in English and Tamil, in 2017.

Over the past year, 30,000 of these pads have been distributed free through Gramalaya’s outreach programmes. A separate for-profit organisation markets the pads online and in export markets.

‘Feel Free’ pads use leftover knitted material or ‘banian’ cloth, sourced from garment factories in Tirupur. These are cut into layers and stitched together by tailors in self-groups guided by Gramalaya. There are 30 tailors, based in Thottiyam, Elurpatti, Balasamudram and Kolakudi villages near Tiruchi, who work full-time producing the pads. Around 3000 pads are produced every month.

Cloth pads must be washed and dried in direct sunlight.

“Many apartment blocks in cities like Chennai have prohibited the disposal of sanitary napkins even though they don’t have any alternative in place. In such cases, these reusable napkins are a real boon, because they can be washed and dried like the rest of the laundry,” says J. Geetha, director CSR Projects, Gramalaya.