Yash Lakhan
May 05, 2025
Drinks served in traditional clay cups or kulhads have made their way from being part of street food culture in India to details on elegant brunch tables. With the humble earthenware possessing the capacity to retain temperature and enhance flavour, it provides a grounding element to beverages made with seasonal Indian ingredients – lending itself perfectly to summer drinks that are connected to the culture. *All alcoholic concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Pungent jamun tang blends with soda in an earteh glass to produce astringent flavour that builds on the palate before resolving into a minerally, saline aftertaste with each sip.
The seasonal beverage teases smoked mango flavours along with a cold fizz contrast – the clay serving cup retaining a savoury chill that is elevated further, as cumin and mint profiles develop while sipping.
The dominant sweetness of wood apple combines with molasses heft from jaggery while the kulhad mellows the beverage’s chalky texture in a consistency that provides taste and taste.
Palm toddy adds a fermented crispness to an otherwise light, sugarcane-based cooler; the addition of tulsi and lime extract steers the base spirit away from sweetness into nearly vegetal taste territory.
The earthiness of the summer flower in the form of syrup anchors sour pointedness from raw mango and smoky-caramel notes from whisky to make each sip well-rounded and layered.
The crisp drink contributes spicy vibrancy to the palate from the use of cashew feni punctuated by tamarind acidity and a mellow heat from the slit green chilli garnish.