In the sweltering heat of the Indian summer, traditional beverages serve as both a refreshing escape and a medicinal necessity, utilising seasonal fruits and cooling herbs to regulate body temperature.
Iconic drinks like Aam Panna, crafted from roasted green mangoes and tempered with cumin and black salt, provide essential electrolytes to combat heatstroke, while the timeless Nimbu Pani (lemonade) remains the most accessible thirst quencher.
In the North, the yoghurt-based Lassi, often topped with a thick layer of malai or flavoured with rose syrup, offers a probiotic-rich cooling effect.
Meanwhile, South India relies heavily on Neer Mor (spiced buttermilk) and the natural sweetness of tender coconut water, which provides a mineral-rich alternative to modern sodas.
Beyond these staples, regional specialities showcase the incredible botanical diversity of the subcontinent.
In the West, particularly Maharashtra and Goa, the vibrant purple Sol Kadhi uses kokum fruit and coconut milk to aid digestion, while the East celebrates Gondhoraj Ghol, a fragrant curd-based drink centred around the prized king of lemons.
Floral infusions also play a major role, with Rooh Afza or rose sherbets and the cooling Khus (vetiver) syrup being household favourites for decades.
Whether it is the gritty, protein-packed Sattu Sharbat of Bihar or the nutty, cooling Thandai of the plains, these beverages are deeply rooted in Ayurvedic principles of Sheetala (cooling), designed to soothe the gut and hydrate the soul during the relentless summer months.