Jigar-Thandai: Try These 5 Local Twists On The Classic Sip
With origins in northern India, the decadent thandai is said to have derived its name from the Hindi word, thanda meaning cool and undoubtedly so because the beverage is generally prepared in large quantities during the spring and summer months in the northern Indian regions to beat the quenching heat. In some areas, the drink has also acquired some ritualistic significance such that it is often prepared to mark the festival of colours or as an offering to the gods and is consumed in the evening to break a day-long fast.
Evidently, the thandai has a history which is very difficult to trace as the drink continues to be prepared and consumed through the ages to celebrate important days, festivities and special occasions particularly in the warmer months. Made from milk and sugar, with the addition of lots of spices like saffron, cinnamon, cardamom, rose petals and toasted poppy seeds, the drink is a very indulgent mix of flavours and is an utterly luxurious treat for anyone who enjoys a creamy, non-alcoholic tipple. Throughout the Indian subcontinent, thandai is prepared in different ways, with each region putting its own twists on the recipe to highlight the flavour notes of certain ingredients.
Read on below to know more about such variations that you can prepare the next time you choose to serve thandai at a spring gathering you host:
Badam Thandai
Thandai is a very popular beverage found in the vast repository of Indian cuisine and there have inevitably emerged many recipes over time to prepare this indulgent drink. One such variation is the almond-forward badam thandai often served in the northern regions of India. This drink follows the classic thandai recipe but is slightly creamier, thicker and richer than a traditional version because it favours the decadence of almonds that give the drink this luxe texture. Badam thandai is served chilled in summer months as a refreshing quencher to beat the rising heat.
Gujarati Thandai
In the country’s western regions like Maharashtra and Gujarat, thandai is prepared often albeit with certain twists to the northern Indian recipe. Here, thandai favours the intense, slightly smoky notes of toasted poppy seeds as well as melon seeds which bring in an elevated textural component into the drink. The thandai also contains a blend of different nuts like almonds, pistachios and even cashews but only a few essential spices like cardamom and saffron, toning down the overall intensity of the drink.
Pana Or Odia Thandai
Thandai is a drink generally prepared to celebrate special occasions and its incorporation into Odia cuisine is no different. Here, a drink like thandai is referred to as ‘pana’ and is made in bulk to mark the new year appearing in the Odiyan calendar. Pana in this region is made by blending milk with jaggery, instead of sugar, and enjoyed with lots of spices. Rather than the incorporation of nuts, this version of the thandai favours the addition of herbs and a lot of times it is infused with the fresh and inviting aromas of tulsi or basil that give the drink a rejuvenating finish.
Kesar Thandai
Another delight across northern India, this recipe is a slight twist on the classic version because it celebrates the influence of kesar in the drink. Served with a sprinkling of rose petals on top, this version of the thandai is as luxe as the drink can get, adorned as it is with the orange and yellow hues released from good quality saffron. The drink is best savoured chilled and is often served while revelling in the festival of colours.
Classic Thandai
Of all the regional twists and variations, the thandai which has retained its popularity because of its singularly indulgent taste is the classic version, made by bringing together milk, sugar and a host of different spices. Often, these spices are crushed into powders before adding them to the drink and then strained away once their essence steeps into the mix. A classic thandai full of the taste of cinnamon, cardamom, saffron, rose, fennel, black pepper and poppy seeds is par excellence—the perfect festive summer treat at a garden party.
