Food

Beat the Heat with 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:

Yogurt is a rich source of probiotics, which can help to support digestive health and boost the immune system.
Yogurt 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.

March 13, 2025

Drinks, india, summer drinks, Traditional Indian Summer Drinks

The Most Popular Foods In Kolkata

Intro: Kolkata isn’t just a city, it’s a feeling. A place where time moves slowly through the mist of nostalgia, where conversations brew over clay cups of tea, and where every street corner hums with the scent of something delicious. From colonial cafes to humble street stalls, Kolkata serves up a feast of flavors rooted in tradition, yet ever-evolving. If you want to taste the true essence of the city. Dhanush Kumar, writes about the most popular foods in Kolkata that no visit, or memory should be without. Kathi Rolls Born in the heart of Kolkata at Nizam’s in the early 20th century, the Kathi roll is the city’s gift to fast food lovers. Think flaky, golden paratha wrapped around juicy skewered kebabs, onions, and a tangy sauce, rolled into a perfect handheld meal. Today, it’s everywhere, from upscale eateries to street carts in Park Street, and remains a lunchtime favorite for Gen Z college- goers and office crowds alike. Phuchka Delhi may claim the golgappa and Mumbai the pani puri, but Phuchka reigns supreme in Kolkata. Crisp semolina shells are filled with spicy mashed potatoes and dunked into tangy tamarind water with just the right amount of fire. Seek out roadside vendors near Vivekananda Park or Gariahat for a soul-satisfying bite. It’s not just food, it’s a ritual. Shorshe llish Come monsoon, and the Bengali heart beats only for Shorshe llish, hilsa fish steeped in a mustard-based gravy, served with steaming rice. The mustard lends it pungency, the hilsa, its delicate richness. No food defines the Bengali monsoon palate better. This dish isn’t fast food. It’s slow, ceremonial, and deeply roasted in heritage. Kosha Mangsho If Kolkata had a love language, it would be Kosha Mangsho. This slow-cooked mutton curry, thick with spices and emotions, is typically a Sunday

Food

Spot the Difference: How to Identify Real and Fake Elaichi

Cardamom, commonly known as elaichi, is one of the most valuable and aromatic spices used in Indian kitchens. From masala chai to rich curries and sweets, its flavour is unmatched. However, with rising prices and increasing demand, the market has seen a surge in adulterated or fake cardamom. Consuming such fakes can not only compromise flavour but also pose health risks. Hashtag Magazine tells you how to distinguish real elaichi from the counterfeit ones and what consumers and authorities can do about it. 1. Why Is Elaichi Being Faked? Cardamom is one of the most expensive spices by weight. High-quality green cardamom from regions like Kerala and Karnataka fetches premium prices. To capitalise on this, unscrupulous traders often mix inferior or dyed cardamom pods, or even entirely fake seeds, into the supply chain. Some even dye old or dried pods green to make them look fresh. 2. How to Identify Real Elaichi a) Colour and Appearance Real elaichi: Natural green, not overly shiny or unnaturally bright. The shade can range from pale green to deep forest green, depending on the region. Fake elaichi: Often unnaturally bright or uniform in colour. If pods appear unusually shiny, it may be due to artificial colouring. b) Smell Real elaichi has a strong, sweet, aromatic smell. You’ll recognise it instantly as the typical elaichi fragrance. Fake or dyed pods may lack fragrance or smell slightly chemical or artificial. c) Texture Gently press a pod. Real pods are firm but may crack slightly to reveal tiny black seeds inside. Fake pods may be unusually soft, hollow, or have empty or dried-out interiors. d) Water Test Drop a few pods into a glass of warm water. Real elaichi: The pods may sink, and the water may slowly release the natural fragrance. Fake or colored elaichi: May

Food

Jugnu Assagao: A Culinary Odyssey Illuminated by the Glow of a Firefly

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,

Food

Sunset Serenades by the Chapora: Where Culinary Art Meets Riverside Charm

Perched gracefully along the tranquil banks of the Chapora River in Siolim, Goa, Nama Waterfront offers more than just a dining experience; it presents a harmonious blend of nature’s serenity and culinary artistry. This expansive venue, accommodating up to 320 guests with seating for 260, seamlessly marries open-air elegance with indoor sophistication, making it an idyllic setting for both sun-drenched brunches and starlit dinners. Ambience & Atmosphere As the sun dips below the horizon, Nama transforms into a vibrant haven. The gentle lapping of river waters sets a soothing backdrop, while live performances ranging from mesmerizing belly dances to fiery spectacles ignite the evening’s energy. Guests are often handed sparklers, adding a touch of whimsy to the already enchanting atmosphere. The venue’s design thoughtfully incorporates both alfresco and enclosed spaces, ensuring comfort without compromising on the panoramic views. Culinary Delights Nama’s menu is a testament to global gastronomy, weaving together flavours from Asia, Europe, and the Americas. The Wok-Tossed Prawns in Black Pepper Sauce stand out, offering tender prawns enveloped in a rich, peppery glaze. The Crispy Lotus Stem provides a delightful crunch, serving as a perfect appetizer. Pizzas here are noteworthy, boasting a hydrated dough that results in a light, airy crust, harmoniously balanced with fresh toppings. Sushi aficionados will appreciate the chef’s innovative approach. A special off-menu creation features a blend of vegetarian and salmon sushi, flambéed tableside with a splash of alcohol. This technique subtly cooks the exterior, enhancing the sushi’s flavour profile and offering a visual treat for diners. For those seeking regional flavours, the Coorgi Rice Plate is a must-try. This hearty dish brings together cabbage pachadi, mixed vegetable avial, korma gravy, and prawn sukka, delivering an authentic South Indian culinary journey on a single platter. The Malaysian Laksa Soup, a spicy coconut noodle soup,