3 Non-Alcoholic Indian Drinks To Make This Monsoon; Tips Inside
The spectrum of non-alcoholic Indian beverages during Indian monsoons reflects a unique interplay between seasonal intent and traditional recipes, offering a nuanced foundation. These drinks prioritise function, highlighting ancient core principles in beverage making. Ideal for mixology enthusiasts, these non-alcoholic drinks not only feature novelty and history but also purpose alongside timeless methodology that brings out authentic yet creative presentation.
3 Non-Alcoholic Indian Drinks To Serve
Aam Panna
A cooked green mango extract-based beverage known for its sour properties, aam panna is a drink popular in India which reportedly originated before the Mughal era. With a tart-saline profile and medium viscosity, it is seasoned using cumin, black salt and mint for aromatic depth. The drink recipe is mostly recognised from northwestern India, but has multiple variations from different states.
Majjige
A unique savoury drink, majjige is a South Indian (popular in Karnataka, Andhra and Telangana) buttermilk infusion featuring diluted curd emulsified with water, rock salt and aromatics like ginger, green chilli or asafoetida. Poured from height to aerate, the low viscosity beverage with a savoury profile is ideal for non-sweet serves. Traditionally served in steel or terracotta ware to retain temperature, it uses a curry leaf or mustard seed tempering for added character.
Kahwah
Kahwah is a Kashmiri-style green tea brewed with saffron, cardamom and cinnamon, and is characterised by its amber-gold hue. Low in tannins and served in glass cups, it is traditionally garnished with slivered almonds or rose petals. Suited to be sipped post-meal or during chilled-weather days alongside snacks, kahwah requires precise infusion control below the boiling point to prevent spice volatility.
Tips To Make And Serve Non-Alcoholic Indian Drinks Better
- To serve non-alcoholic Indian drinks with a standard, precise control over dilution and temperature is essential, particularly when preparing dairy-based beverages like majjige.
- Aam Panna requires pre-chilled components and minimal post-mix ice to prevent unwanted separation or textural breakdown.
- Batch preparation should prioritise small volumes and component segregation, like the use of saffron in Kahwah, with spices as well as garnishes stored separately. This also prevents premature oxidation, curdling, or loss of balance.
- The texture must be refined and stabilised during prep, with strained or blended liquids to avoid inconsistencies or aeration introduced using bar spoons or frothers to achieve a more even body.
- Traditional techniques, such as height pouring, should be adapted precisely to introduce authenticity without compromising efficiency.
