10 Regional Indian Summer Drinks to Make You Forget Matcha and Latte
As the weather shifts, many are swapping hot lattes and matcha for cold brews and iced coffees. But is this what truly defines summer refreshment in India? Certainly not! Our heritage offers a treasure trove of regional summer drinks, crafted from fruits, spices, and seeds, with Ayurvedic roots that provide relief from scorching heat while keeping the gut cool. Let's explore these timeless beverages that will make you forget about matcha and latte.
Aam Panna, North India
This popular drink is made from boiled raw mango pulp, diluted in chilled water, and seasoned with roasted cumin, salt, pepper, red chilli powder, and mint leaves. Some variations include powdered sugar to balance the tanginess, offering a refreshing and cooling effect.
Jaljeera, North India
A tangy and spicy concoction, Jaljeera combines cumin, mint, tamarind, lemon, and black salt. The powder is mixed with ice water, stirred, and consumed. It not only cools the gut but also stimulates digestion, making it a perfect summer staple.
Kokum Sharbat, Konkan & Maharashtra
Made from the kokum fruit, this deep pink drink is widely consumed in coastal regions like Maharashtra and Goa. Known for its cooling properties, it helps reduce acidity and body heat, providing a soothing respite.
Sattu Sharbat, Bihar & Eastern UP
This protein-rich beverage is crafted from roasted gram flour, water, lemon, cumin, and black salt. Popular in Bihar and Eastern Uttar Pradesh, it can be made sweet with jaggery. It is both cooling and energizing, promoting gut health.
Neer Mor, Tamil Nadu
A light South Indian spiced buttermilk, Neer Mor is tempered with curry leaves, mustard seeds, ginger, and green chillies. Often offered as bhog in temples, it serves as a popular probiotic drink that aids digestion.
Bel Sharbat, North & Central India
Prepared from the bel or woodapple fruit, this drink comes in sweet and savory forms. The sweet version uses water and jaggery, while the savory one incorporates black salt and pepper. Ayurveda praises it for its cooling and digestive benefits.
Panakam, Andhra Pradesh & Karnataka
Native to Andhra Pradesh, this traditional drink is made with jaggery, dry ginger, black pepper, and cardamom. It is commonly prepared during Ram Navami as a bhog, offering a refreshing and aromatic experience.
Sol Kadhi, Konkan & Goa
A refreshing pink beverage, Sol Kadhi combines kokum extract with coconut milk. A staple in coastal Maharashtra and Goa, it aids digestion and provides relief from heat after meals, making it a perfect post-meal drink.
Phalsa Sharbat, North India
This seasonal drink features small phalsa berries, known for their tangy taste and cooling effect. The berries are mashed, diluted with water, and strained to create a chilled beverage rich in antioxidants, helping combat summer fatigue.
Gond Katira Drink, North India
A comforting summer option, this drink uses edible tragacanth gum, soaked in water and mixed with milk, rose syrup, or lemon water. Valued for its cooling properties, it is often consumed to prevent heatstroke during hot months.
These regional summer drinks not only offer a break from trendy beverages but also connect us to India's rich culinary and Ayurvedic heritage. Embrace these traditional recipes for a healthier and more refreshing summer.
