There are many different traditional drinks available to try in India! The 10 best include: Thandai, Assam tea, feni, chai masala, mango lassi, nimbu pani, darjeeling tea, South Indian filter coffee, Gin & Tonic, and paneer soda.
One of the greatest destinations in the world is without a doubt India. There are more than a billion people living there, and they have fantastic entertainment and a rich, ancient culture.
Don’t forget to sample any of the local beverages that Indians have to offer while you are there. In this guide, we’ll cover the 10 most traditional drinks in India.
India developed a tea-drinking civilization between 750 and 500 BCE. After China, the nation now produces the second-largest amount of tea worldwide.
Darjeeling tea and Assam tea are the two most popular types of tea that Indians love to drink.
Masala chai, which is created by combining black tea with a variety of flavorful Indian spices and herbs, is another widely drank tea.
India consumes 30% of the world’s total tea production, which is quite a substantial amount.
But tea isn’t the only thing on the expansive Indian drinks menu – there are a whole host of other drinks from cold to hot beverages.
Anyone who believes that Masala Chai and Lassi are the only drinks available in India is mistaken.
The extraordinary selection of local beverages in this Asian nation is as diverse and distinctive as its customs.
As you may expect, the majority of Indian drinks are filled with spices and are believed to boost resistance and fend off indigestion.
Many are incredibly cooling, which aids in surviving the summer heat when temperatures in the nation can reach 40°C or higher.
This article will go through 10 of the best and most traditional drinks that you can try while you’re exploring the beautiful and historic country.
Make your trip to India as great as it can be with these fantastic beverages.
10 Most Traditional Drinks In India
Thandai is a milk-based beverage from North India that also contains nuts, seeds, and other spices.
A thick paste is typically prepared at the beginning of the process using a variety of nuts and spices, including almonds, cashews, cardamom, peppercorn, fennel seeds, and poppy seeds.
Before combining with the nuts and spices paste, the milk is blended with sugar, saffron, and occasionally rose water.
The mixture is then allowed to settle before being strained. Thandai is generally topped with thinly sliced nuts as well as saffron threads and must always be served chilled.
2. Assam Tea
This Indian black tea is known as Assam. Only the Assam state in northeastern India produces this tea.
Assam tea was previously mostly associated with mass-produced black tea, however artisanal, premium teas are now gaining popularity.
The distinctive flavor of Assam tea is very earthy and malty, while the final flavor is primarily influenced by the harvesting cycle.
First-harvest teas are typically lighter and more fruit-forward, whereas second-harvest teas typically yield full-bodied, malty brews.
While the second harvest starts in May or June, the first harvest begins in March. Additionally, the tea is frequently used in breakfast mixes like Earl Grey and English Breakfast.
Breakfast foods, salmon, chicken, red meat, Mexican food, cheese, and desserts go well with black Assam tea.
The second or the third distilling of the cashew is used to create this potent Indian spirit.
Although there are two varieties of feni—one made from fermented coconut palm toddy and the other from cashew fruit—the cashew variety is regarded for its high quality and has been given Geographical Indication, which limits its production to Goa.
A strong, fruity spirit with notes of tropical and citrus fruit, cashew feni has a distinctive scent that is delicately sweet.
Although it is typically consumed as a shot, it is advisable to mix it into long drinks with lemon to adjust to its acquired taste.
4. Chai Masala
India gave rise to the flavorful beverage known as chai masala.
It is prepared with milk and black tea that have been sweetened, and it is flavored with a spice mix that commonly consists of cardamom, crushed cloves, ginger, cinnamon, and peppercorns.
However, the selection and precise ratio of spices frequently varies. The origins of chai masala is primarily linked to the British tea trade, despite a number of hypotheses to the contrary.
The Chinese had a stranglehold on the tea trade in the 19th century, so the British searched for other markets to meet the great demand for black tea, which was a well-liked beverage in Europe.
5. Mango Lassi
One of the best-known lassi types is mango lassi, which is made with yogurt (dahi) and juicy
mango. It frequently contains cardamom, water, and occasionally sugar.
The mixture is continued until the beverage is creamy and foamy. Mango lassi needs to be served cold at all times.
This sweet mango lassi, one of many lassi varieties, is the one that is most frequently found on the menus in Indian restaurants outside of India.
6. Nimbu Pani (Indian Limeade)
Nimbu pani might well be difficult to recall, so you might prefer to call this Indian limeade instead.
On the flavor spectrum, it falls midway between limeade and lemonade, although it has a light yellow hue that more closely resembles lemonade than limeade.
The distinction between nimbu pani and American lemonade/limeade is that in addition to the usual sugar, water, and lime juice recipe, nimbu pani also includes a large number of spices.
You’ll need salt, chaat masala, dried mango powder, cumin, and black pepper for this unique beverage.
7. Darjeeling Tea
This esteemed tea bears the name of the Indian city Darjeeling, which was originally the starting place of the caravan route towards Tibet and is now the epicenter of Bengali tea farming.
The name-brand tea that is still the most well-known product of this old city today.
Englishman Arthur Campbell (1805–1844), who experimented with many tea varieties in his home garden in the larger Darjeeling region, is credited with starting the tea production.
As a result, the Darjeeling Company was founded in 1864.
Today, Darjeeling is the registered trademark for all tea varieties from this region, including oolong, white, green, and yellow tea.
Darjeeling tea, in instance, is frequently referred to as a fermented tea that combines the qualities of oolong with black tea, albeit it is most frequently connected to black tea.
It comes in a number of kinds, including Monsoon and Autumnal Flush, depending on the harvesting season.
There are significant issues with counterfeiting and adulterated blends because Darjeeling has historically been one of the more costly teas, with uncommon mixes selling for up to $200 per kilogramme.
8. South Indian Filter Coffee
The Indian coffee filter is used to brew coffee using the Indian filter method of preparation.
This filter has two chambers: an upper chamber with a porous bottom for holding ground coffee and a lower chamber into which slowly drips brewed coffee.
This method of brewing yields a full-bodied, highly flavorful coffee that is typically combined with milk and enhanced with sugar.
It is typically served in a glass with a saucer next to it (davara). Sometimes, warm milk and coffee are repeatedly poured from one container to another until the mixture is aerated and frothy.
In India, South India—Karnataka, Andhra Pradesh, Tamil Nadu, and Kerala—is where coffee is primarily grown and produced. Coffee cultivation is thought to have started in the 16th century.
In addition to ground coffee, chicory is frequently used in coffee blends to produce Indian coffee.
This custom probably originated as a result of local British or French influences. Although chicory is a common ingredient in filter coffee blends used in India, this is not always reality.
9. Gin & Tonic
Gin & Tonic is a straightforward highball drink made of gin and tonic water, served over ice, and topped with a lime wheel. British officers brought the cocktail to India at the beginning of the 19th century.
India had a recurrent problem with malaria, so the officers utilized the cocktail’s quinine to both prevent and alleviate the illness.
This cocktail is incredibly well-liked all around the world, especially during the summer, because of its bitterness and sour overtones.
Even though the recommended proportions of gin and tonic water range from 1:1 to 1:3, one might experiment with the ratios of the ingredients.
While individuals in English-speaking nations frequently just refer to it as G & T, in certain countries it is known as Gin Tonic.
10. Paneer Soda
Paneer soda might be a better choice for you if you’re searching for something that’s less creamy and thick and more effervescent and airy.
It is sugar water that has been cooled and fizzy with soda water and ice.
A little rose water will also be added to it to offer it a lovely pink hue and a wonderful fragrance. Fortunately, a little of the rose water’s flavor may also be detected.
It’s pleasantly effervescent, sweet, and mildly flavored—all qualities that are ideal for hot summer afternoons.
Thandai, Assam tea, feni, chai masala, mango lassi, nimbu pani, darjeeling tea, South Indian filter coffee, Gin & Tonic, and paneer soda.
|Thandai||384 calories per serving|
|Assam Tea (black)||18 calories per serving|
|Feni||210 calories per serving|
|Chai Masala||200 calories per serving|
|Mango Lassi||144 calories per serving|
|Nimbu Pani||113 calories per serving|
|Darjeeling Tea||5 calories per serving|
|South Indian Filter Coffee||78 calories per serving|
|Gin & Tonic||171 calories per serving|
|Paneer Soda||48 calories per serving|
Hopefully, this article has effectively covered 10 of the best and most traditional Indian drinks, so that you can enjoy sampling some of the country’s favorites during your visit.
India is steeped in history and culture, and their beverages industry is no different.
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