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(604)Traditional Summer Coolers of India

Cool India in Every Sip

From Gujarat to the Seven Sisters, and from Kashmir to Tamil Nadu, every corner of India has its own traditional way to beat the summer heat. Prepared with local ingredients like raw mango, kokum, buttermilk, bael fruit, herbs, millet, and fermented rice, these age-old coolers are deeply connected to regional climate, culture, and food wisdom. In this collection of Traditional Summer Coolers of India, let us travel across the country one sip at a time and rediscover the refreshing flavors and forgotten traditions hidden in these beautiful desi summer drinks.

Some common and some forgotten regional traditional varieties as follows :-

  • Jammu Kashmir:- Babri Beoul ( Babri – Basil, Beoul- seeds)drinks with Rose syrup in milk or in water.
  • Himachal Pradesh:- Barunsh Sharbat( Drink made from Rhododendron flower)
  • Utarakhand:- Barunsh Sharbat.
  • Punjab Chandigarh:- Lassi 
  • Haryana :- Lassi
  • Rajasthan:- Thandai and Shikanji.
  • Uttar Pradesh:- Thandai Shikanji.
  • Bihar:- Sattu Sharbat ( Roasted Chana sharbat)
  • Sikkim:- Suprim Passionfruit squash and Mohi(Butter milk or Chhas)
  • Meghalaya:- Mulberry Mint cooler
  • Assam:- Kordoi Sorpot( Star fruit drink)
  • Arunachal Pradesh:- Apong. (Fermented Rice Beer)
  • Nagaland:- Zutho (Fermented Rice Beer)
  • Manipur:- Chakhao ( Black rice ) Kheer and Pineapple drink.
  • Mizoram:- Zu drink (Fermented Rice Beer)
  • Tripura:- Chuwarak drink(Fermented Rice Beer)
  • West Bengal:- Aam Pora Shorbot and Gondhoraj Ghol.
  • Jharkhand:- Sattu drink and Bel Sharbat.
  • Odisha :- Palua Pana( Arrow root drink) and Bela Pana
  • Chhatisgarh:- Pej( Fermented Rice and Millets drink) and Bel Sharbat.
  • Madhya Pradesh:- Shikanji and Aam panna
  • Gujarat:- Variyali nu Sharbat, Ambalvanu (Amli nu Pani  from Saurashtra), Chhas.
  • Maharashtra:-Aam Panha, Kokum Sharbat
  • Goa:- Sol Kadhi.
  • Karnataka :- Tambuli.
  • Telangana and Andhra Pradesh:- Ragi Java and Majjiga or Sambaram , Pachchi Pulusu( unheated Tamarind soup)
  • Kerala:-Kulukki Sharbath, Sambaram.
  • Tamilnadu:- Jigarthanda and Neer Mor( Butter milk or Chhas).

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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