Beat the Heat with Traditional Indian Summer Drinks

Traditional Indian Summer Drinks

As the summer sun beats down on India, people seek refuge in cool, refreshing drinks that not only quench their thirst but also provide a host of health benefits. Traditional Indian summer drinks are a perfect way to beat the heat, and in this article, Hashtag India magazine  explores some of the most popular and refreshing drinks that India has to offer.

The Importance of Staying Hydrated

Staying hydrated is essential, especially during the hot summer months. Dehydration can lead to a host of health problems, including headaches, fatigue, and even heat stroke. Drinking plenty of fluids is crucial to maintaining good health, and traditional Indian summer drinks are a great way to do just that.

10 Traditional Indian Summer Drinks

1. Nimbu Pani (Lemonade)

Nimbu Pani is a classic Indian drink made with freshly squeezed lemon juice, sugar, and water. Here’s a simple recipe:

Ingredients:

– 1 cup freshly squeezed lemon juice

– 1 cup sugar

– 4 cups water

– Ice cubes

– Lemon slices for garnish

Instructions:

1. Mix the lemon juice and sugar in a large pitcher until the sugar is dissolved.

2. Add the water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Nimbu Pani over ice cubes and garnish with lemon slices.

Why it’s helpful:

  • Lemons are a rich source of vitamin C, which helps to boost the immune system and fight off infections.
  • Lemon juice also has antibacterial and anti-inflammatory properties, which can help to soothe digestive issues and reduce inflammation.

2. Lassi (Yogurt-Based Drink)

Lassi is a popular Indian drink made with yogurt, water, sugar, and spices. Here’s a simple recipe:

Ingredients:

– 1 cup yogurt

– 1 cup water

– 1 tablespoon sugar

– 1/4 teaspoon cardamom powder

– Ice cubes

– Cardamom powder for garnish

Instructions:

1. Mix the yogurt, water, sugar, and cardamom powder in a blender until smooth.

2. Refrigerate the mixture for a minimum of 30 minutes.

3. Serve the Lassi over ice cubes and garnish with cardamom powder.

Why it’s helpful:

  • untickedYogurt is a rich source of probiotics, which can help to support digestive health and boost the immune system.
  • untickedYogurt also contains protein, calcium, and other essential nutrients that can help to support overall health.

3. Aam Panna (Raw Mango Drink)

Aam Panna is a refreshing Indian drink made with raw mangoes, sugar, and water. Here’s a simple recipe:

Ingredients:

– 2 raw mangoes

– 1 cup sugar

– 4 cups water

– Ice cubes

– Mint leaves for garnish

Instructions:

1. Boil the raw mangoes in water until they are soft.

2. Mash the mangoes and mix with sugar, water, and a pinch of salt.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Aam Panna over ice cubes and garnish with mint leaves.

Why it’s helpful:

– Raw mangoes are a rich source of vitamin C, potassium, and other essential nutrients that can help to support overall health.

– Raw mangoes also contain antioxidants and anti-inflammatory compounds that can help to protect against chronic diseases.

4. Jal Jeera (Cumin-Based Drink)

Jal Jeera is a spicy Indian drink made with cumin seeds, mint leaves, lemon juice, and water. Here’s a simple recipe:

Ingredients:

– 1 tablespoon cumin seeds

– 1/4 cup mint leaves

– 1 tablespoon lemon juice

– 4 cups water

– Ice cubes

– Cumin seeds for garnish

Instructions:

1. Mix the cumin seeds, mint leaves, lemon juice, and water in a large pitcher.

2. Refrigerate the mixture for a minimum of 30 minutes.

3. Serve the Jal Jeera over ice cubes and garnish with cumin seeds.

Why it’s helpful:

  • Cumin seeds are a rich source of antioxidants, anti-inflammatory compounds, and other essential nutrients that can help to support digestive health and boost the immune system.
  • Mint leaves also contain antioxidants and anti-inflammatory compounds that can help to soothe digestive issues and reduce inflammation.

5. Sharbat (Fruit-Based Drink)

Sharbat is a sweet Indian drink made with fruit juice, sugar, and water. Here’s a simple recipe

Ingredients:

– 1 cup fruit juice (such as orange, grapefruit, or pineapple)

– 1 cup sugar

– 4 cups water

– Ice cubes

– Fruit slices for garnish

Instructions:

1. Mix the fruit juice and sugar in a large pitcher until the sugar is dissolved.

2. Add the water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Sharbat over ice cubes and garnish with fruit slices.

Why it’s helpful:

– Fruit juice is a rich source of vitamins, minerals, and antioxidants that can help to support overall health and well-being.

– Fruit juice also contains anti-inflammatory compounds that can help to reduce inflammation and protect against

6. Chai (Spiced Tea)

Ingredients:

– 1 teaspoon tea leaves

– 1 cup water

– 1 tablespoon sugar

– 1/2 teaspoon spices (such as cinnamon, cardamom, and ginger)

– Milk

Instructions:

1. Boil the water in a large pot.

2. Add the tea leaves, sugar, and spices to the pot.

3. Let the mixture steep for 2-3 minutes.

4. Strain the tea into cups and add milk to taste.

5. Serve the Chai hot.

Why it’s helpful:

– Tea leaves are a rich source of antioxidants, which can help to protect against chronic diseases.

– Spices such as cinnamon, cardamom, and ginger have anti-inflammatory properties, which can help to soothe digestive issues and reduce inflammation.

– Milk provides protein, calcium, and other essential nutrients that can help to support overall health.

7. Kokum Sharbat (Kokum Fruit-Based Drink)

Ingredients:

– 1 cup kokum fruit juice

– 1 cup sugar

– 4 cups water

– Ice cubes

– Kokum fruit slices for garnish

Instructions:

1. Mix the kokum fruit juice and sugar in a large pitcher until the sugar is dissolved.

2. Add the water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Kokum Sharbat over ice cubes and garnish with kokum fruit slices.

Why it’s helpful:

– Kokum fruit is a rich source of antioxidants, which can help to protect against chronic diseases.

– Kokum fruit also contains anti-inflammatory compounds that can help to soothe digestive issues and reduce inflammation.

– Kokum Sharbat can help to cool the body and provide relief from heat exhaustion.

8. Ginger Lemonade

Ingredients:

– 1 cup freshly squeezed lemon juice

– 1 cup sugar

– 1/2 cup ginger juice

– 4 cups water

– Ice cubes

– Lemon slices for garnish

Instructions:

1. Mix the lemon juice and sugar in a large pitcher until the sugar is dissolved.

2. Add the ginger juice and water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Ginger Lemonade over ice cubes and garnish with lemon slices.

Why it’s helpful:

– Lemons are a rich source of vitamin C, which can help to boost the immune system and fight off infections.

– Ginger has anti-inflammatory properties, which can help to soothe digestive issues and reduce inflammation.

– Ginger Lemonade can help to aid digestion and provide relief from nausea and vomiting.

9. Cucumber Mint Cooler

Ingredients:

– 1 cup cucumber juice

– 1 cup mint leaves

– 1 cup sugar

– 4 cups water

– Ice cubes

– Cucumber slices for garnish

Instructions:

1. Mix the cucumber juice, mint leaves, and sugar in a large pitcher until the sugar is dissolved.

2. Add the water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Cucumber Mint Cooler over ice cubes and garnish with cucumber slices.

Why it’s helpful:

– Cucumbers are a rich source of antioxidants and anti-inflammatory compounds, which can help to soothe digestive issues and reduce inflammation.

– Mint leaves have anti-inflammatory properties, which can help to soothe digestive issues and reduce inflammation.

– Cucumber Mint Cooler can help to cool the body and provide relief from heat exhaustion.

10. Amla Juice (Indian Gooseberry-Based Drink)

Ingredients:

– 1 cup amla juice

– 1 cup sugar

– 4 cups water

– Ice cubes

– Amla slices for garnish

Instructions:

1. Mix the amla juice and sugar in a large pitcher until the sugar is dissolved.

2. Add the water to the pitcher and stir well.

3. Refrigerate the mixture for a minimum of 30 minutes.

4. Serve the Amla Juice over ice cubes and garnish with amla slices.

Why it’s helpful:

  • Amla is a rich source of vitamin C, which can help to boost the immune system and fight off infections.
  • Amla also contains antioxidants and anti-inflammatory compounds, which can help to soothe digestive issues and reduce inflammation.
  • Amla Juice can help to aid digestion and provide relief from nausea and vomiting.

These traditional Indian summer drinks are not only refreshing but also provide various health benefits. They are perfect for hot summer days and can be easily made at home with simple ingredients.

Leave a comment

Your email address will not be published. Required fields are marked *

The Bar Is Now Part of the Show: Zero-Proof Cocktails, Matcha Bars and 2026 Wedding Trends

Founded in Bangkok in 2010 by a group of hotel bartenders, FLAIRMIX Thailand began with a single Indian wedding and has grown into a bar and beverage service company working across Thailand, India, Indonesia, Oman, Bahrain and Qatar. Their belief is that a bar is more than a place to pick up a drink: it can shape the atmosphere, the entertainment and the guest experience. Here is what they see changing behind the bar in 2026. Wellness Drinks and Zero-Proof CocktailsThe clearest change from 2025 is in what guests are asking for. Last year still centred on customised cocktails, classics with a twist and drinks with a fancy, luxurious presentation. In 2026, weddings are going beyond the traditional cocktail and mocktail, with hydration bars, electrolyte drinks, kombucha and fully developed zero-proof cocktails joining the menu. What sets this trend apart is the standard. These drinks are no longer treated as a secondary option for guests who don’t drink. They are designed with the same attention to flavour, ingredients, glassware and presentation as alcoholic cocktails. The principle is simple: a guest who chooses not to drink alcohol should enjoy the same level of creativity and experience as everyone else, and a zero-proof menu should be developed to the same standard as the main one. For multi-day Indian weddings, where guests move through a welcome party, haldi, mehendi, sangeet, ceremony, reception and after-party, a bar that offers refreshing, well-crafted options at every stage is a real upgrade for the guest experience. The Rise of the Matcha BarThe second trend is more surprising: Japanese matcha has grown steadily in popularity over the past year, particularly among younger consumers in Asia and internationally, and FLAIRMIX’s clients are now asking for dedicated matcha bars as part of the wedding experience.It also opens up new creative

Food Is No Longer Part of the Wedding, It’s the Experience!

Sanjay Vazirani, Chairman & Managing Director of Foodlink Group, has curated menus for some of India’s most talked-about celebrations, including Deepika Padukone and Ranveer Singh’s Lake Como wedding, Allu Sirish’s celebrations and Arjun Tendulkar’s too. His view for 2026: couples no longer judge catering by the size of the spread, but by how well the food tells their story. Here’s what he sees defining the plate this wedding season. Food as the Defining ExperienceFood has moved from being an important part of a wedding to one of its defining experiences. Couples aren’t counting dishes anymore; they’re asking how the menu can tell their story and create moments guests remember. Hyper-PersonalisationMenus are being built from family traditions, regional heritage, travel memories and favourite cuisines, with growing interest in micro-regional and community-specific Indian cuisines presented with contemporary finesse. At Deepika and Ranveer’s Lake Como wedding, the menus drew on Sindhi and Kannada culinary traditions, brought to an Italian setting with an elevated presentation. Personalisation isn’t adding a few favourite dishes to a standard menu; it’s a culinary narrative that feels intrinsic to the couple. Experiential, Multi-Sensory DiningLive culinary theatres, interactive stations, artisanal grazing tables, regional food trails, bespoke beverage experiences and dessert ateliers are turning dining into entertainment. Aroma, presentation, live preparation and chef interaction are all part of the experience. Allu Sirish’s celebration showed this in action, with Mutton Brishta Dumplings in a bone-broth reduction, Smash Paratha Burgers and a Dal Makhani flambéed live with a Jack Daniel’s tadka. Nostalgia, ReimaginedThe best menus balance nostalgia and innovation. For Arjun Tendulkar, Foodlink curated a traditional Maharashtrian Pangat with aamras, puran poli, handmade modak and varan bhaat, alongside undhiyo and ghughra nodding to Anjali Tendulkar’s Gujarati roots. At a Maldives wedding, Mumbai Misal Pav and Dal Khichdi shared the table with Cannoli and

One Stop, Four Cuisines

A F&B revolution of sorts is quietly brewing in a building opposite Hyderabad’s landmark Durgam Cheruvu Cable Bridge, and the city of Nizams is approving wholeheartedly. Interestingly, the four F&B properties spawned by hospitality start-up Viksit Hospitality have distinct identities, ranging from regional cuisines showcased at Orlo (derived from our Indian hospitality anthem, Aur Lo Beta!), artisanal coffees from India at Naad, immersive nightlife experiences at Kadamba, to the latest addition of fine dining Japanese restaurant Izumi, in partnership with founder Nooresha Kably. Kadamba Cultural Compound A rooftop terrace bar, Kadamba has, arguably, the grandest ringside views of Durgam Cheruvu, with the night sights of an illuminated cable bridge and the city lights twinkling away on the distant horizon being a definite crowd-puller. The vibe is breezy (literally!) and informal, with the ambience highlights being the kadamba trees with pristine-white ‘chaupals’ (a la village panchayats) around them, where you can sit around and enjoy your drinks. The Japanese izakaya-styled bar promotes the concept of an easy, interactive experience with the team of mixologists. The cocktails are a rage, with colloquial names such as Rambha Ho, a rum-based offering with pineapple, lime juice and chilli pickle; a nod-to-Hyderabad-Kya Toh Bhi, a vodka drink; T-loop, which is tequila, mezcal, muskmelon cordial, caper foam, and Maska made with whisky, brown butter and lime cordial. The cuisine is Indian, including both comfort food and gourmet. Some of the iconic dishes here are the Chelo Kebabs platter; Compound walla Ceviche, which is steamed seabass topped with pani puri dressing, and 50-50, which is corn or bhutta in three different avatars. Orlo Orlo has, at its core, the idea of a Great Indian Dining table where everyone sits together for a relaxed meal, peppered with conversations and slow eating. The distinct aspect of dining at Orlo

Bookmark these Bengaluru restaurants

The culinary scene of Bengaluru has got a spanking new makeover with several new restaurants that offer a range of cuisines that are sure to make every palate happy. Known for its vibrant gastronomy, the city continues to offer plenty for food lovers to discover, as Bindu Gopal Rao explores these new dining destinations. Oye Kake, Bengaluru Oye Kake is Mumbai’s beloved 100% vegetarian Amritsari restaurant brand, founded in 2020 by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods. The new space in Bengaluru on MG Road brings the soul of Amritsar, built around three pillars of Punjab’s food culture: the langar, the street, and the home kitchen. Pankaj Gupta, Co-founder, Flavour Pot Foods says, “The food is cooked by Amritsari-trained Ustaads using live tandoor cooking, hand-rolled breads, slow-cooked dals, and clay/iron-based methods, staying true to time-honoured recipes rather than experimenting.” Designed with RAD Co + Lab, the restaurant is a sensory tribute to Punjab and Bengaluru. Every Thursday, the restaurant hosts the Guru Seva Ki Thali, an unlimited community-style feast inspired by the Sikh concept of Seva. Must try: Amritsari De Kulche: classic Bharwan Kulche (Aloo, Pyaaz, Gobi, and Mooli) plus loaded versions like Paneer, Methi Masala, Cheese Garlic, and Nutree Wale Kulcha. Kalpaney Kalpaney is a modern vegetarian dining destination built around the idea of ‘kalpana’, or imagination. Conceptualised by Avinash Kapoli, Co-Founder, Kompany Hospitality, and Chef Sombir Chaudary, Co-Founder, Kompany Hospitality, the restaurant brings together familiar flavours, childhood memories and global culinary influences in unexpected ways. “What makes Kalpaney special is its ability to make vegetarian dining feel playful and contemporary while retaining the comfort and nostalgia of Indian food. The spaces extend this philosophy through carefully curated Indian art and craftsmanship, including Kalamkari-inspired elements and Kavi artwork at the Indiranagar restaurant, created by one of

You May Also Like

Connect with us