12 Regional Drinks That Do More Than Taste Good

Long before iced matcha lattes and imported coolers became social media trends, Indian households had already mastered the art of beating the summer heat with refreshing traditional beverages.

Across the country, drinks such as aam panna, kokum sharbat, chaas, sattu sharbat, and bel sherbet were much more than simple refreshments. They were seasonal traditions served in steel tumblers, clay cups, home kitchens, and roadside stalls. Crafted from locally available ingredients, these beverages were designed to cool the body, replenish energy, and provide relief from India's scorching summers.

# Aam Panna

A beloved summer staple across North India, aam panna is made from raw green mangoes blended with mint, black salt, and roasted cumin. Its tangy, slightly smoky flavour instantly evokes memories of childhood summers, school vacations, grandparents' homes, and lazy afternoons spent escaping the heat. Traditionally, it has also been regarded as a natural remedy to help prevent dehydration and heatstroke. Served chilled, aam panna remains one of the most eagerly awaited drinks of the mango season.

# Kokum Sharbat

Popular along the Konkan coast, particularly in Maharashtra and Goa, kokum sharbat is prepared using kokum fruit extract mixed with sugar, spices, and chilled water. Its striking ruby-red colour and refreshing sweet-tart taste make it a favourite during humid coastal summers. Beyond its flavour, kokum has long been valued in traditional households for its cooling and digestive properties.

# Chaas

Simple, refreshing, and practical, chaas has been a daily summer essential in countless Indian homes for generations. Made by whisking yogurt with water and seasoning it with roasted cumin, salt, and herbs, it is commonly enjoyed after meals on hot afternoons. Light on the stomach and naturally cooling, chaas offers a refreshing alternative to heavier beverages.

# Lassi

Originating in Punjab, lassi is among India's most iconic traditional drinks. Made with yogurt and sweetened or salted according to preference, it is often topped with a layer of rich malai. Thicker and more filling than chaas, lassi is synonymous with hospitality and abundance. Mango lassi, in particular, has gained international popularity, while traditional lassi continues to be enjoyed in steel glasses and clay cups across the country.

# Shikanji

From bustling roadside stalls to family kitchens, shikanji has long been India's go-to lemon-based summer cooler. Prepared with lemon juice, black salt, sugar, mint, and a blend of spices, it delivers an invigorating mix of sweet, salty, and tangy flavours. For many Indians, a glass of shikanji is closely associated with railway journeys, market visits, and summer road trips.

# Sattu Sharbat

A traditional beverage from Bihar and Jharkhand, sattu sharbat is made by mixing roasted gram flour with water, lemon, salt, and spices. Unlike many summer drinks, it is highly nutritious, filling, and energising. Historically consumed by farmers and labourers working in extreme heat, it provided both hydration and sustained energy. Today, sattu sharbat is experiencing a revival among health-conscious consumers seeking protein-rich traditional foods.

# Rose Sharbat

With its floral aroma and delicate pink hue, rose sharbat has been a cherished part of Indian culinary culture for centuries. Inspired by rose-infused beverages of the Mughal era, the modern version is typically prepared with rose syrup, chilled milk or water, and soaked basil seeds. The addition of sabja seeds enhances both texture and cooling properties, while its visual appeal continues to make it a summer favourite.

# Ghol

A popular summer beverage from Bengal, ghol is a lighter and thinner version of buttermilk made by blending curd and water. Depending on preference, it may be lightly seasoned with salt or sweetened with sugar. Served chilled, ghol is particularly valued for its ability to provide relief from the region's humid climate.

# Panakam

Widely consumed in South India, especially during festivals such as Ram Navami, panakam is made with jaggery, water, dry ginger, cardamom, and black pepper. Its distinctive combination of sweetness and spice reflects traditional knowledge of seasonal eating. Deeply connected to religious customs, panakam is commonly prepared as an offering during temple ceremonies and festive celebrations.

# Nannari Sherbet

A familiar sight at roadside juice stalls across Tamil Nadu during summer, nannari sherbet is made from syrup extracted from the roots of the nannari plant. Mixed with chilled water, lemon juice, or soda, it offers a mild earthy sweetness unlike typical fruit-based coolers. Even today, it remains a nostalgic seasonal favourite throughout many South Indian communities.

# Buransh Juice

Native to Uttarakhand and the Himalayan region, buransh juice is prepared from the vibrant rhododendron flowers that bloom during spring and summer. Its brilliant red colour and subtle floral flavour distinguish it from other traditional drinks. For mountain communities, buransh juice represents regional identity, local biodiversity, and a deep connection to seasonal traditions.

# Tanka Torani

A unique summer beverage from Odisha, tanka torani is made from fermented rice water combined with curd, salt, curry leaves, ginger, and green chillies. Developed as a practical response to intense heat, it reflects the ingenuity of traditional food culture. Like many Indian summer drinks, tanka torani emerged from everyday ingredients and local climate needs, offering hydration and nourishment long before commercial beverages became widespread.