Sugarcane juice
Jal-jeera
Rooh Afza sharbat
Jigarthanda
Shikanjvi
Aam panna

With a climate as varied and extreme as India, the people require a myriad of options to keep their thirst appropriately quenched according to the weather conditions, varying from steaming hot drinks during winters to frosty cold drinks in summers. Different regions in the country serve drinks made with an eclectic assortment of ingredients including local spices, flavors and herbs. Available on the streets, as well as on the menus of posh hotels, these drinks add to the flavorful cuisine of India.

Consumption statistics by drink type

This is the consumption of drinks per capita per year in India in 2021 by drink type excluding water and juices.[1]

Drink typePer capita consumption (liter)
Hot drinks70
Dairy drinks34
Soft drinks20
Bottled water6
Alcoholic drink4
Total134

Assorted drinks

Dairy drinks

Flavoured milk

Badam milk
Rosemilk
  • Badam milk – almond-flavoured milk
  • Kesar milk – saffron-flavoured milk
  • Rose milk – Rose sharbat – flavoured milk
  • Sugandha milk

Milk-based beverages

  • Ambil or Ambli – prepared by using ragi flour and buttermilk, Maharashtra and Karnataka
  • Buttermilk – Lassi or Laasi in North India, chhachh or Chaas or Chaah in North India, mor in Tamil, majjiga in Telugu, majjige in Kannada, and taak in Marathi
  • Chai with cream – prepared using dry or fresh variants of tea, often has hints of cardamom (elaichi), cinnamon (dalchini) or a mixture of spices, which constitute the special masala chai, taken especially during the cold to keep the winter-related problems at bay
  • Doodh soda – mixture of milk and lemon-lime soda
  • Haldi doodh or hot turmeric milk
  • Lassi – a popular, traditional, yogurt-based drink from Northern India. It is a blend of yogurt, water, spices and sometimes fruit.
    • Traditional lassi (a.k.a., "salted lassi", or simply "lassi") is a savoury drink, sometimes flavoured with ground and roasted cumin.
    • Sweet lassi, however, contains sugar or fruits, instead of spices. Banarasi Lassi: Varanasi, one of the prominent cities of Bhojpur region is known for special variation of Lassi, popularly known as Banarasi Lassi'. The Curd for Banarasi Lassi is made with reduced milk which gives it a creamy & thick texture. It is then sweetened, churned and served with generous blob of Rabdi in earthen pots called Kulhads.[3][4]
Traditional Banarasi Lassi in a Kulhad

Hot drinks

Both tea and coffee contain caffeine and tannin. Comparatiely, coffee has more caffeine and less tannin than tea, whereas tea has more tannin and less caffeine than coffee.

Coffee

Tea

Flavoured tea

Intoxicating drinks

Traditional

The alphabetised list of native traditional drinks is as follows:

  • Laopani (also called Haanj) – made from fermented rice in Assam, concentrated extract is called Rohi.
  • Lugdi – made from rice, Manali
  • Mahua – made from mahua flowers, Central India[7]
  • Mandia pej – made from ragi powder and stale water from boiled rice, popular in Odissa
  • Manri – made from fermented rice, popular in Mithila
  • Rohi – pale yellow coloured extract of Laopani fermented rice drink of Assam, usually offered to the ancestors, priests or elders on special occasions.

Non-Traditional

Alphabetised list of non-traditional drinks in India.

  • Old Monk, well-known rum produced since 1954.
  • Solan No. 1, India's first single malt whiskey produced at Kasauli Brewery since 1930 which was started by Edward Abraham Dyer.

See also

References

  1. ↑ India consumption of beverages by type Archived 2021-07-10 at the Wayback Machine, Statista., accessed 10 July 2021.
  2. ↑ "Kashmiri Kahwa Tea Recipe: How to Make Kashmiri Kahwa Tea". recipes.timesofindia.com. Archived from the original on 2019-02-13. Retrieved 2019-02-13.
  3. ↑ Gupta, Subhadra Sen (2004). Varanasi: A Pilgrimage to Light. Rupa & Company. ISBN 978-81-291-0165-5. Archived from the original on 2023-04-25. Retrieved 2022-06-21.
  4. ↑ "9 Varanasi (Benaras) Street Foods that You Shouldn't Miss". NDTV Food. Archived from the original on 2022-06-16. Retrieved 2022-06-18. lassi is available at almost every other street shop from morning till wee hours of the night. It is served in a kulhad topped with Rabri and flavoured with rose essence
  5. ↑ Tathagata Bhattacharya (23 October 2017). "Alcohol and Bengalis: A troubled relationship". National Herald. Archived from the original on 11 July 2018. Retrieved 27 November 2018.
  6. ↑ Tamang, Jyoti Prakash (17 August 2009). "8". Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press. p. 198. ISBN 9781420093254. Archived from the original on 25 April 2023. Retrieved 11 August 2015.
  7. ↑ "Some interesting indigenous drinks among the tribals of Central India" (PDF). Indian Journal of Traditional Knowledge. 6 (1): 141–43. January 2007. Archived (PDF) from the original on 10 September 2014. Retrieved 8 February 2012.
  8. 1 2 Colvin, Ian Duncan (1929-01-01). The life of General Dyer. Edinburgh; London: W. Blackwood & Sons Ltd. OCLC 1335678.
  9. ↑ Colvin, Ian Duncan (2006-01-01). The Life of General Dyer. Unistar Books. Archived from the original on 2023-04-25. Retrieved 2021-07-10.
  10. ↑ Collett, Nigel (2006-10-15). The Butcher of Amritsar: General Reginald Dyer. A&C Black. ISBN 9781852855758. Archived from the original on 2023-04-25. Retrieved 2021-07-10.
  11. ↑ Saikia, Arunabh (2016-04-23). "How Old Monk went from India's star to another has-been". Mint on Sunday. Archived from the original on 2017-01-25. Retrieved 2017-01-30.
  12. ↑ "Reginald Edward Dyer 1864-1927 - Ancestry". www.ancestry.com. Archived from the original on 2017-02-02. Retrieved 2017-01-30.
  13. ↑ "Reginald Edward Harry Dyer – The Butcher of Amritsar | Lawrence College Ghora Gali". Archived from the original on 2021-07-10. Retrieved 2021-07-10.
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