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With a climate as varied and extreme as ], the people require a myriad of options to keep their thirst appropriately quenched according to the weather conditions, varying from steaming hot ]s 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 ] of India. With a ] as ], the people require a myriad options to keep their thirst appropriately quenched according to the weather conditions, varying from steaming hot ]s 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 ].


== Consumption statistics by drink type == == Consumption statistics by drink type ==
{{anchor | Consumption }} {{anchor | Consumption }}


This is the consumption of drinks per capita per year in India in 2021 by drink type excluding water and juices.<ref name=dr1>, Statista., accessed 10 July 2021.</ref> This is the consumption of drinks per capita per year in India in 2021 by drink type excluding water and juices.<ref name=dr1> {{Webarchive|url=https://web.archive.org/web/20210710141853/https://www.statista.com/statistics/1201709/india-consumption-of-beverages-by-type/ |date=2021-07-10 }}, Statista., accessed 10 July 2021.</ref>


{| class="wikitable sortable" style="text-align: right;" {| class="wikitable sortable" style="text-align: right;"
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* ] – made from raw mango * ] – made from raw mango
* ] * ]
* ] sharbat * ] panna
* ], carbonated lemonade sold in ] * ], carbonated lemonade sold in ]
* ] – made from ] flowers with jelly like consistency, ] * ] – made from ] flowers with jelly like consistency, ]
* ]
* Ela neeru / karikku - tender coconut water * Ela neeru / karikku – tender coconut water
* Fuljar soda – carbonated drink made using crushed chillies, ginger, mint leaves and spice mix
* Fruit juice * Fruit juice
* Gaajar ka doodh - made from grated ] and sweetened ] * Gaajar ka doodh – made from grated ] and sweetened ]
* Ganne ka ras or ] * Ganne ka ras or ]
* Gud-nimbu sharbat – made of ] and ] * Gud-nimbu sharbat – made of ] and ]
* ] * ]
* ], famous in Madurai * ], famous in Madurai
*] is common drink in cold regions of Jammu and Kashmir<ref>{{Cite web|url=https://recipes.timesofindia.com/beverage/non-alcoholic/kashmiri-kahwa-tea/rs53927160.cms|title=Kashmiri Kahwa Tea Recipe: How to Make Kashmiri Kahwa Tea|website=recipes.timesofindia.com|language=en|access-date=2019-02-13}}</ref> *] is common drink in cold regions of Jammu and Kashmir<ref>{{Cite web|url=https://recipes.timesofindia.com/beverage/non-alcoholic/kashmiri-kahwa-tea/rs53927160.cms|title=Kashmiri Kahwa Tea Recipe: How to Make Kashmiri Kahwa Tea|website=recipes.timesofindia.com|language=en|access-date=2019-02-13|archive-date=2019-02-13|archive-url=https://web.archive.org/web/20190213183850/https://recipes.timesofindia.com/beverage/non-alcoholic/kashmiri-kahwa-tea/rs53927160.cms|url-status=live}}</ref>
*] *]
* ] * ]
* Kesar kasturi * Kesar kasturi
* Khas Khas drink - mad from ]s * Khas Khas drink – made from ]s
* Khus sharbat - made from ] syrup * Khus sharbat – made from ] syrup
* ] sharbat * ] sharbat
* Kulukki sharbat - shaken ] * Kulukki sharbat – shaken ]
* Liyo * Liyo
* ] * Nimbu Paani (])
* Nannaari (]) sharbat – lemon-based drink, ] * Nannaari (]) sharbat – lemon-based drink, ]
* Nariyal Pani (]) * Nariyal Pani (])
* ] * ]
* Ookali – hot drink made by boiling ] seeds, Western India * Ookali – hot drink made by boiling ] seeds, Western India
* ] - Beverage made of jaggery and lemon juice, traditionally served on Rama Navami. * ] – Beverage made of jaggery and lemon juice, traditionally served on Rama Navami.
* ], carbonated lemonade mixed with rose essence and sold in codd-neck bottle is a variation of Banta soda * ], carbonated lemonade mixed with rose essence and sold in codd-neck bottle is a variation of Banta soda
* Phalsa sharbat – made from ] * Phalsa sharbat – made from ]
* Pudina sharbat – made from ] * Pudina sharbat – made from ]
* Ramula – a drink made from ] * Ramula – a drink made from ]
* ], a soft drink concentrate * ], a soft drink concentrate
* ], a concentrated drink * ], a concentrated drink
* Sakar-loung Pani – made from ] and ]; famous in Gujarat, Rajasthan * Sakar-loung Pani – made from ] and ]; famous in Gujarat, Rajasthan
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* ] paani, from Gujarat * ] paani, from Gujarat
* ] – drink that has many variants * ] – drink that has many variants
* ] - traditional lemonade, often mildly spicy * ] – traditional lemonade, often mildly spicy
* ] * ]
* Sugandha water * Sugandha water
* ] - a rice based drink from ] * ] – a rice based drink from ]


==Dairy drinks== ==Dairy drinks==
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===Flavoured milk=== ===Flavoured milk===
] milk]] ] milk]]
] ]
* ] – ]-flavoured milk * ] – ]-flavoured milk
* Kesar milk – ]-flavoured milk * Kesar milk – ]-flavoured milk
* Rose milk - Rose ] - flavoured milk * Rose milk – Rose syrup – flavoured milk
* Sugandha milk * Sugandha milk


===Milk-based beverages=== ===Milk-based beverages===


* Ambil or Ambli – prepared by using ragi flour and buttermilk, Maharashtra and Karnataka * Ambil or Ambli – prepared by using ] and buttermilk, Maharashtra and Karnataka
* ] – ''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 * ] – ''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 *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
* ] – mixture of milk and lemon-lime soda
*
* Haldi doodh or hot ] milk * Haldi doodh or hot ] milk
* ] – a popular, traditional, yogurt-based drink from Northern India. It is a blend of yogurt, water, ] and sometimes fruit. * ] – a popular, traditional, yogurt-based drink from Northern India. It is a blend of yogurt, water, ] and sometimes fruit.
**''Traditional'' lassi (a.k.a., "salted lassi", or simply "lassi") is a savoury drink, sometimes flavoured with ground and roasted ]. **''Traditional'' lassi (a.k.a., "salted lassi", or simply "lassi") is a savoury drink, sometimes flavoured with ground and roasted ].
**''Sweet'' lassi, however, contains sugar or fruits, instead of spices. '''Banarasi Lassi''': ], one of the prominent cities of Bhojpur region is known for special variation of ], popularly known as ''Banarasi Lassi''<nowiki/>'. 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 ] in earthen pots called ''Kulhads''.<ref>{{Cite book |last=Gupta |first=Subhadra Sen |url=https://books.google.com/books?id=9XzXAAAAMAAJ&q=Banarasi+Lassi |title=Varanasi: A Pilgrimage to Light |date=2004 |publisher=Rupa & Company |isbn=978-81-291-0165-5 |language=en}}</ref><ref>{{Cite web |title=9 Varanasi (Benaras) Street Foods that You Shouldn't Miss |url=https://food.ndtv.com/food-drinks/9-varanasi-benaras-street-foods-that-you-shouldn-t-miss-1753688 | quote =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| access-date=2022-06-18 |website=NDTV Food |language=en}}</ref> **''Sweet'' lassi, however, contains sugar or fruits, instead of spices. '''Banarasi Lassi''': ], one of the prominent cities of Bhojpur region is known for special variation of ], popularly known as ''Banarasi Lassi''<nowiki/>'. 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 ] in earthen pots called ''Kulhads''.<ref>{{Cite book |last=Gupta |first=Subhadra Sen |url=https://books.google.com/books?id=9XzXAAAAMAAJ&q=Banarasi+Lassi |title=Varanasi: A Pilgrimage to Light |date=2004 |publisher=Rupa & Company |isbn=978-81-291-0165-5 |language=en |access-date=2022-06-21 |archive-date=2023-04-25 |archive-url=https://web.archive.org/web/20230425111343/https://books.google.com/books?id=9XzXAAAAMAAJ&q=Banarasi+Lassi |url-status=live }}</ref><ref>{{Cite web |title=9 Varanasi (Benaras) Street Foods that You Shouldn't Miss |url=https://food.ndtv.com/food-drinks/9-varanasi-benaras-street-foods-that-you-shouldn-t-miss-1753688 |quote=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 |access-date=2022-06-18 |website=NDTV Food |language=en |archive-date=2022-06-16 |archive-url=https://web.archive.org/web/20220616164435/https://food.ndtv.com/food-drinks/9-varanasi-benaras-street-foods-that-you-shouldn-t-miss-1753688 |url-status=live }}</ref>
] ]
* Mastaani, Pune * Mastaani, Pune
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<gallery class="center" widths="200" heights="170"> <gallery class="center" widths="200" heights="170">
File:Salt lassi.jpg|] File:Salt lassi.jpg|]
File:Thandai Drink.JPG|] File:Thandai (Spiced Indian Milk Drink).JPG|]
</gallery> </gallery>


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* Tejpatta Tea * Tejpatta Tea


<gallery class="center" caption="" widths="200px" heights="170px"> <gallery class="center" widths="200px" heights="170px">
Masala Chai.JPG|] served with ]s. India's most popular way to drink tea. Masala Chai.JPG|] served with ]s. India's most popular way to drink tea.
Darjeeling-tea-first-flush-in-cup.jpg|A cup of ]. Darjeeling-tea-first-flush-in-cup.jpg|A cup of ]
Tibetan butter tea.jpg|] or ''gur gur'' in the ], in a bowl; popular in Himalayan regions of India, particularly in ], ], and ]. Tibetan butter tea.jpg|] or ''gur gur'' in the ], in a bowl; popular in Himalayan regions of India, particularly in ], ], and ]
</gallery> </gallery>


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{{anchor | Native | Traditional | Indian | Indian Alcoholic drinks | Traditional Alcoholic drinks | Native Alcoholic drinks }} {{anchor | Native | Traditional | Indian | Indian Alcoholic drinks | Traditional Alcoholic drinks | Native Alcoholic drinks }}


<gallery class="center" caption="" widths="200px" heights="170px"> <gallery class="center" widths="200px" heights="170px">
Cashew apples being squashed in Chorao, Goa, India. 03.JPG|]s being squashed in Chorao, Goa, to be used in the preparation of ]. Cashew apples being squashed in Chorao, Goa, India. 03.JPG|]s being squashed in Chorao, Goa, to be used in the preparation of ]
Handia.jpg|] is a ] commonly made by the ] in ], ], ], ] and ]. Handia.jpg|] is a ] commonly made by the ] in ], ], ], ] and ].
Desi daru with Chakna.jpg|] is India's one of the cheapest factory made alcoholic drinks. Desi daru with Chakna.jpg|] is India's one of the cheapest factory made alcoholic drinks.
Dutch Cemetry at Chinsurah, Hooghly 34.jpg|A bottle of ] in ]. Dutch Cemetry at Chinsurah, Hooghly 34.jpg|A bottle of ] in ]
</gallery> </gallery>


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* ] – traditional drink from ] made from fermented rice * ] – traditional drink from ] made from fermented rice
* ]-distilled from a wash of palm Jagger, herbs etc. from Kerala * ]-distilled from a wash of palm Jagger, herbs etc. from Kerala
* ] – a distilled country liquor made from ] and sold in ] by government licensed vendors.<ref>{{cite news |url=https://www.nationalheraldindia.com/food/alcohol-and-bengalis-a-troubled-relationship |title=Alcohol and Bengalis: A troubled relationship|author=Tathagata Bhattacharya |date=23 October 2017|work=National Herald }}</ref> * ] – a distilled country liquor made from ] and sold in ] by government licensed vendors.<ref>{{cite news |url=https://www.nationalheraldindia.com/food/alcohol-and-bengalis-a-troubled-relationship |title=Alcohol and Bengalis: A troubled relationship |author=Tathagata Bhattacharya |date=23 October 2017 |work=National Herald |access-date=27 November 2018 |archive-date=11 July 2018 |archive-url=https://web.archive.org/web/20180711185735/https://www.nationalheraldindia.com/food/alcohol-and-bengalis-a-troubled-relationship |url-status=live }}</ref>
* ] * ]
* ] – prepared from leaves and buds of female ] * ] – prepared from leaves and buds of female ]
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* Gudamaba – brewed from sugar cane in ] * Gudamaba – brewed from sugar cane in ]


* ] - rice beer popularly consumed in ] * ] – rice beer popularly consumed in ]
* ] * ]
* Kaid Um – drink in ], consumed mostly by ] and ] tribes * Kaid Um – drink in ], consumed mostly by ] and ] tribes
* Kallu – coconut palm sap from ] * Kallu – coconut palm sap from ]
* Kodo Ko Jaanr – also known as chyang, prepared from ]<ref name="Himalayan Fermented Foods">{{cite book|last1=Tamang|first1=Jyoti Prakash|title=Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values|date=17 August 2009|publisher=CRC Press|pages=198|chapter-url=https://books.google.com/books?id=EimHj9veADgC&q=atingba&pg=PA210|access-date=11 August 2015|chapter=8|isbn=9781420093254}}</ref> * Kodo Ko Jaanr – also known as chyang, prepared from ]<ref name="Himalayan Fermented Foods">{{cite book|last1=Tamang|first1=Jyoti Prakash|title=Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values|date=17 August 2009|publisher=CRC Press|pages=198|chapter-url=https://books.google.com/books?id=EimHj9veADgC&q=atingba&pg=PA210|access-date=11 August 2015|chapter=8|isbn=9781420093254|archive-date=25 April 2023|archive-url=https://web.archive.org/web/20230425111221/https://books.google.com/books?id=EimHj9veADgC&q=atingba&pg=PA210|url-status=live}}</ref>


* Laopani (also called ''Haanj'') – made from fermented rice in ], concentrated extract is called ''Rohi''. * Laopani (also called ''Haanj'') – made from fermented rice in ], concentrated extract is called ''Rohi''.


* Lugdi – made from rice, ] * Lugdi – made from rice, ]
* Mahua – made from ] flowers, Central India<ref name=journal>{{cite journal|title=Some interesting indigenous drinks among the tribals of Central India|url=http://nopr.niscair.res.in/bitstream/123456789/847/1/IJTK%206(1)%20(2007)%20141-143.pdf|journal=Indian Journal of Traditional Knowledge|date=January 2007|volume=6|issue=1|pages=141–43|access-date=8 February 2012}}</ref> * Mahua – made from ] flowers, Central India<ref name=journal>{{cite journal|title=Some interesting indigenous drinks among the tribals of Central India|url=http://nopr.niscair.res.in/bitstream/123456789/847/1/IJTK%206(1)%20(2007)%20141-143.pdf|journal=Indian Journal of Traditional Knowledge|date=January 2007|volume=6|issue=1|pages=141–43|access-date=8 February 2012|archive-date=10 September 2014|archive-url=https://web.archive.org/web/20140910200321/http://nopr.niscair.res.in/bitstream/123456789/847/1/IJTK%206(1)%20(2007)%20141-143.pdf|url-status=live}}</ref>


* Mandia pej – made from ragi powder and stale water from boiled rice, popular in ] * Mandia pej – made from ragi powder and stale water from boiled rice, popular in ]
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* ] * ]
* ] * ]
* ]
* Toddy/Tadi/Kallu (]) * Toddy/Tadi/Kallu (])
* ] * ]
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* ] * ]
* ] * ]
* ], Asia's first beer brand produced at ] since 1930, brewery was established by ]<!-- As per wikipedia guidelines, retain the redlink to encourage creation of article. -->,<ref name=dy1/> father of ] ''"The Butcher of ]"''.<ref name=dy1>{{Cite book|url=http://www.worldcat.org/title/life-of-general-dyer/oclc/1335678|title=The life of General Dyer|last=Colvin|first=Ian Duncan|date=1929-01-01|publisher=W. Blackwood & Sons Ltd.|location=Edinburgh; London|oclc=1335678|language=English}}</ref><ref name=dy2>{{Cite book|url=https://books.google.com/books?id=TM3riRQIkwgC&q=edward&pg=PA1|title=The Life of General Dyer|last=Colvin|first=Ian Duncan|date=2006-01-01|publisher=Unistar Books|language=en}}</ref><ref name=dy3>{{Cite book|url=https://books.google.com/books?id=XuQC5pgzCw4C&q=edward&pg=PA4|title=The Butcher of Amritsar: General Reginald Dyer|last=Collett|first=Nigel|date=2006-10-15|publisher=A&C Black|isbn=9781852855758|language=en}}</ref><ref name=dy4>{{Cite news|url=http://www.livemint.com/Sundayapp/dREvXCimvI0BIYRLNbavRO/How-Old-Monk-went-from-Indias-star-to-another-hasbeen.html|title=How Old Monk went from India's star to another has-been|last=Saikia|first=Arunabh|date=2016-04-23|newspaper=Mint on Sunday|access-date=2017-01-30}}</ref><ref>{{Cite web|url=http://www.ancestry.com/genealogy/records/reginald-edward-dyer_2419138|title=Reginald Edward Dyer 1864-1927 - Ancestry|website=www.ancestry.com|language=en-us|access-date=2017-01-30}}</ref><ref name=dy6>{{Cite web|url=https://lawrencecollege.edu.pk/reginald-edward-harry-dyer/|title=Reginald Edward Harry Dyer – The Butcher of Amritsar &#124; Lawrence College Ghora Gali}}</ref> * ], Asia's first beer brand produced at ] since 1930, brewery was established by ]<!-- As per wikipedia guidelines, retain the redlink to encourage creation of article. -->,<ref name=dy1/> father of ] "The Butcher of ]".<ref name=dy1>{{Cite book|url=https://www.worldcat.org/oclc/1335678|title=The life of General Dyer|last=Colvin|first=Ian Duncan|date=1929-01-01|publisher=W. Blackwood & Sons Ltd.|location=Edinburgh; London|oclc=1335678|language=English}}</ref><ref name=dy2>{{Cite book|url=https://books.google.com/books?id=TM3riRQIkwgC&q=edward&pg=PA1|title=The Life of General Dyer|last=Colvin|first=Ian Duncan|date=2006-01-01|publisher=Unistar Books|language=en|access-date=2021-07-10|archive-date=2023-04-25|archive-url=https://web.archive.org/web/20230425111214/https://books.google.com/books?id=TM3riRQIkwgC&q=edward&pg=PA1|url-status=live}}</ref><ref name=dy3>{{Cite book|url=https://books.google.com/books?id=XuQC5pgzCw4C&q=edward&pg=PA4|title=The Butcher of Amritsar: General Reginald Dyer|last=Collett|first=Nigel|date=2006-10-15|publisher=A&C Black|isbn=9781852855758|language=en|access-date=2021-07-10|archive-date=2023-04-25|archive-url=https://web.archive.org/web/20230425111216/https://books.google.com/books?id=XuQC5pgzCw4C&q=edward&pg=PA4|url-status=live}}</ref><ref name=dy4>{{Cite news|url=http://www.livemint.com/Sundayapp/dREvXCimvI0BIYRLNbavRO/How-Old-Monk-went-from-Indias-star-to-another-hasbeen.html|title=How Old Monk went from India's star to another has-been|last=Saikia|first=Arunabh|date=2016-04-23|newspaper=Mint on Sunday|access-date=2017-01-30|archive-date=2017-01-25|archive-url=https://web.archive.org/web/20170125214120/http://www.livemint.com/Sundayapp/dREvXCimvI0BIYRLNbavRO/How-Old-Monk-went-from-Indias-star-to-another-hasbeen.html|url-status=live}}</ref><ref>{{Cite web|url=http://www.ancestry.com/genealogy/records/reginald-edward-dyer_2419138|title=Reginald Edward Dyer 1864-1927 - Ancestry|website=www.ancestry.com|language=en-us|access-date=2017-01-30|archive-date=2017-02-02|archive-url=https://web.archive.org/web/20170202112831/http://www.ancestry.com/genealogy/records/reginald-edward-dyer_2419138|url-status=live}}</ref><ref name=dy6>{{Cite web|url=https://lawrencecollege.edu.pk/reginald-edward-harry-dyer/|title=Reginald Edward Harry Dyer – The Butcher of Amritsar &#124; Lawrence College Ghora Gali|access-date=2021-07-10|archive-date=2021-07-10|archive-url=https://web.archive.org/web/20210710073332/https://lawrencecollege.edu.pk/reginald-edward-harry-dyer/|url-status=live}}</ref>
* ], well-known rum produced since 1954. * ], well-known rum produced since 1954.
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{{Lists of drinks}} {{Lists of drinks}}


{{DEFAULTSORT:Indian drinks}}
] ]
] ]

Latest revision as of 16:27, 8 December 2024

Mosambi Juice
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 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.

Drink type Per capita consumption (liter)
Hot drinks 70
Dairy drinks 34
Soft drinks 20
Bottled water 6
Alcoholic drink 4
Total 134

Assorted drinks

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

Dairy drinks

Flavoured milk

Badam milk
Rose milk
  • Badam milk – almond-flavoured milk
  • Kesar milk – saffron-flavoured milk
  • Rose milk – Rose syrup – 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.
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

Further information: Indian tea culture

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.
  • 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

See also: Alcohol prohibition in India, Dry Days in India, and Kasauli Brewery

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.
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