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From zesty lemonades to tangy mango concoctions, explore a refreshing lineup of Indian beverages that will keep you hydrated this summer.
I had perhaps underestimated the sheer delight that accompanies the initial sip of jaljeera or nimbu paani. With every sip, I stumbled upon a revitalising oasis that not only satisfied my thirst but also revived my soul. Indian summer drinks are not only cooling, they are also delicious and deserve to be appreciated. So, I embarked on a flavourful adventure, delving into the captivating essence of traditional summer drinks in India. As I dived into this exploration, I learned about the history, recipes, and distinct characteristics of these delightful concoctions.
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Masala lemonade, a wonderful fusion of tangy lemon and aromatic spices, is among the top summer drinks in India. It is prepared by extracting the juice of fresh lemons and adding it to water, along with a dash of salt, chaat masala, sugar and mint leaves. The drink guarantees to provide much-needed respite from the summer heat. What makes lemonade truly intriguing is its historical origins. Although it is believed to have originated in the regions of India, China, and Myanmar, the first written record of this beverage dates back to the 14th century. Back then, it was a lemon juice drink mixed with honey, sugar, and lemon, and was called Qatarmizat. As the concoction spread to other parts of the world, it caught the attention of Compagnie de Limonadiers—believed to be the world's first company to sell soda—who started selling it to Parisians in the 1600s. Gradually, its popularity spread across the world.
For a burst of zesty flavours and a hint of spice, jaljeera is the perfect summer companion. This beverage is prepared by blending roasted cumin seeds, mint leaves, coriander, and tamarind pulp. The resulting mixture is mixed with chilled water, creating a tangy, savoury, and invigorating beverage that not only cools the body but also aids in digestion. To truly savour the essence of jaljeera, it is best to serve the drink chilled. This tasty mixture of aromatic spices and herbs originated on the banks of the River Ganges. Initially, it was stored in clay pots and was used as an Ayurvedic medicine. Even today, jaljeera is consumed to promote overall well-being.
Aam panna, made from raw mango pulp and a touch of mint, boasts a glorious history that predates the Mughal Era, as revealed by celebrated food historian, Pushpesh Pant. There are references to aam paniya, meaning "something to drink" in Sanskrit, which can be found in the writings of Kalidasa and ancient literature. Even then, aam panna served the purpose of hydrating the body, just as it does today. Let's explore how to prepare this sweet and spicy drink. To make aam panna, mangoes are boiled, blended, and combined with sugar, black salt, and a mix of aromatic spices. The result is a refreshing drink that not only quenches thirst but also helps in combating heat-related ailments, and replenishes the body's lost minerals.
Nariyal Paani, also known as coconut water, is a true gift from the tropics. It is not only popular in India, but also in several countries like Brazil, Mexico, Costa Rice, the Philippines, Venezuela, and Colombia. Sipped straight from the coconut, this refreshing elixir is packed with essential electrolytes and natural sugars, perfect for hydrating your body. In fact, coconut water was used for emergency plasma transfusions during World War II, since it is rich in nutrients like Vitamin C, Potassium, and Magnesium. Although nariyal paani is suitable for consumption throughout the day, it's recommended to enjoy it in the morning. This is attributed to the presence of lauric acid, which not only enhances immunity but also fosters weight loss.
Hailing from the heartland of Bihar and Uttar Pradesh, sattu sherbet is a lesser-known gem that deserves recognition. Made from sattu—a powdered mixture of roasted gram flour, combined with water, lemon juice, salt, and spices—it makes for a unique and nutritious drink. Moreover, sattu sherbet is packed with proteins, fibre, and minerals, which contribute to maintaining balance in the body. In India, its history dates back five centuries, when it was the staple food for people living in the Indo-Gangetic plains. The consumption of sattu by the Ladakh Scouts, who played a pivotal role in the 1999 Kargil victory, is thought to have been the hidden key to their triumph. While various stories surround the origin of sattu, it is evident that the drink provides a sustained release of energy, keeping one refreshed and hydrated for extended periods.
So, this summer, indulge in the tangy embrace of nimbu paani, savour the lively zest of jaljeera, relish the tropical symphony of aam panna's raw mango goodness, bask in the refreshing allure of nariyal paani, and partake in the nourishing elixir of sattu sherbet.
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