Nadia George
March 22, 2024
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 summer months in the northern Indian regions to beat the quenching heat.
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.
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.
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.
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.
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.
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.