Indian drinks vary from hotdrinks during winters to cold drinks in summers while different regions in the country serve drinks made with local spices, flavors and herbs. These drinks are all a part of thecuisine of India.
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
Ambil or Ambli – prepared by usingragi flour and buttermilk, Maharashtra and Karnataka
Buttermilk –Lassi orLaasi in North India,chhachh orChaas orChaah in North India,mor in Tamil,majjiga in Telugu,majjige in Kannada, andtaak 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
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 roastedcumin.
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 ofLassi, popularly known asBanarasi Lassi'. The Curd forBanarasi Lassi is made with reduced milk which gives it a creamy and thick texture. It is then sweetened, churned and served with generous blob ofRabdi in earthen pots calledKulhads.[3][4]
Patiala lassi, a famous Punjabi variation of the traditional yogurt-based drink, Lassi. Originating from the city of Patiala in Punjab, this version is known for its rich, creamy texture and generous use of butter, malai (clotted cream), and nuts like almonds and pistachios. It is typically served in large brass tumblers and is considered a specialty in Punjabi cuisine. Unlike regular lassi, Patiala Lassi is much thicker and often topped with an extra layer of cream.[5]
Traditional Banarasi Lassi in a Kulhad
Mastaani, Pune
Sharjah Shake – A sweet, cold beverage made frommilk,Horlicks/other malt powders and njalipoovan. Sometimes, ice cream, cocoa powder or nuts may be added.
Both tea and coffee containcaffeine andtannins. Comparatively, coffee has more caffeine and fewer tannins than tea, whereas tea has more tannins and less caffeine than coffee.
Rohi – pale yellow coloured extract of Laopani fermented rice drink of Assam, usually offered to the ancestors, priests or elders on special occasions.
^"9 Varanasi (Benaras) Street Foods that You Shouldn't Miss".NDTV Food.Archived from the original on 2022-06-16. Retrieved2022-06-18.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
^Tamang, Jyoti Prakash (17 August 2009)."8".Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press. p. 198.ISBN9781420093254.Archived from the original on 25 April 2023. Retrieved11 August 2015.
.JPG)
_at_Dutch_Cemetery_at_Chinsurah%2c_Hooghly_34.jpg)
