TRADITIONAL SUMMER DRINK OF INDIA

Around March, signs of the arrival of the summer season may be seen in several places of India. When it's hot and humid outside, there's just one thing that may provide some relief: a cool sherbet prepared with curd, lemon, or other seasonal berries and fruits.

Not unexpectedly, India offers an extensive list of beverages or coolers that transcend season and delight us with flavour, reminiscence, and sheer joy. Here are a few lesser-known beverages you should try:

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BABRI BEOL

Babri Beol, a northern Indian delicacy famed in Jammu and Kashmir, is an old summer drink composed with basil seeds or sabja seeds. The Mughal ruler Babur is said to have brought these seeds to the inhabitants of this region.

SOL KADI

This is a one-of-a-kind beverage that may be sipped warm or at room temperature while also acting as an outstanding chiller. This blush-coloured drink is created with coconut milk and kokum syrup, with a startling blast of chiles and spices like cumin and mustard seeds, and originated on the banks of the Konkan coast, which is famed for its abundant output of kokum or amsul.

GONDHORAJ GHOL

Most of us are familiar with and have eaten buttermilk, but West Bengal has its unique form of buttermilk that is boosted by none other than the magnificent lemon Gondhoraj. While the summer is the finest time to enjoy it, this simple beverage with diverse flavours is typically drank all year, depending on its accessibility.

CHUAK

Chuak, a locally produced beverage from Northeast India's Tripura area, is not for the faint of heart. It has an unusual combination of powerful flavours. It is a rice-beer that is prepared by fermenting rice with beer and is commonly eaten at festivals and special social occasions such as weddings. It is often prepared by the community's most experienced elders and shared with a family as a symbol of love and respect.

TIKHUR SHERBAT

Tikhur, also known as Palo, is a processed rhizome of an indigenous herb named Curcuma Angustifolia from the eastern state of Chattisgarh. This beverage, also known as East Indian Arrowroot, is meticulously made over several days. Foraging the native rhizome is the first step, followed by washing it and generating a paste that is soaked overnight, decanted to remove the residue, and sun-dried to produce immaculate globules of soluble starch. The sweet watery drink created from these globules is rich in carbs and is thought to be particularly helpful for bone health as well as keeping the body cool.