Yash Lakhan
May 02, 2025
Indian carbonated mocktails are unique due to the indigenous ingredients that comprise their base – imparting a distinctive flavour profile based on regional techniques. They find their place in summer brunches as well as in social settings, where their effervescence complements the character of diverse cuisines while resonating with local tastes.
Juice of the Indian sherbet berry is pressed, strained and seasoned with a pinch of black salt to give it a unique spin with the addition of soda water for acidic notes and soft tannins.
A cold decoction of basil and lemongrass infused with jaggery and finished with soda provides a lean framework and consistent fizz to accompany mildly spiced grain preparations or dairy-based delicacies.
Pressed pulp of the wood apple is soaked and blended with equal parts water and sugar to provide a unique texture with underlying sweetness, further finished with some tonic water.
Diluted ripe tamarind pulp combined with orange soda creates a sweet-sour mocktail that neutralises the palate when sipped following fried or fermented foods.
Freshly strained starfruit juice, salted and carbonated with sparkling water, becomes a low-effort mocktail that adds plenty of flavour, pairing particularly well with high-umami components or pickled condiments.
Wood-smoked pineapple pulp infused with curry leaves and mixed with cumin-flavoured soda adds volume and structure, making it an appropriate pairing for protein-heavy brunch plates.