By Jasmine Kaur
Since Holi is just a day away, prep up your drinks menu and don’t just stick to the cliché thandai. Opt for these yummy drinks to beat the heat.
Local Indian drinks from various regions, including kanji, bel ka sharbat and more are perfect for the Holi drinks menu.
While the preparation for this bright red drink begin in winter when beetroots and carrots are in season, it is cherished in summer as a drink and as kanji vada too.
A kind of rhododendron, the extract of buransh flowers is full of anti-inflammatory, hydrating and immunity-boosting qualities. It is an excellent choice of sharbat too.
Usually harvested during Holi months, bel or wood apple’s diluted squash is paired with milk and sugar to make a refreshing and delicious concoction.
Instead of thandai, spruce up buttermilk with chillies, mustard and fenugreek seeds. Hailing from Garhwal, this drink has a pale yellow hue and great digestive properties.
The flower of the Mahua plant that blossoms between January and March in eastern and central India, is used for making a Holi-special drink. An Odia variant is called mahuli.