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With temperatures soaring all over India, there's no better way to beat the heat than revisiting old, tried-and-tested summer drinks that have been passed down through generations. Staying rooted in local produce and Ayurvedic traditions, these drinks are not just coolers but are designed to prepare the body to withstand the heat, dehydration, and fatigue. Here are eight regional cooling drinks that remain well ahead of any newfangled cola and packaged juice. 1. Nannari Sharbat Prepared from the root of the sarasaparilla plant, Nannari Sharbat is a Tamil Nadu summer staple. The root is cooling and helps in digestion and detoxification. Blended with jaggery syrup and water, or at times soda, it's a naturally sweet and earthy beverage that counteracts body heat. 2. Aam Panna Raw mangoes are the foundation of this spiced, tangy beverage. Boiled, mashed, and mixed with roasted cumin, black salt, and mint, Aam Panna is not just cooling but also avoids heatstroke and restores lost electrolytes due to sweating. It's particularly favoured in Maharashtra and the neighbouring areas. 3. Bael Panna Made from bael fruit pulp (wood apple), this summer drink is a North Indian favourite. The fibrous, thick pulp is mixed with water, jaggery, and a sprinkle of black salt. Bael is said to cool the body down, facilitate digestion, and avoid gastric problems that people suffer in hot seasons. 4. Chaas This buttermilk drink is salty, light, and usually flavoured with roasted cumin, curry leaves, and asafoetida. Chaas is both a coolant and a digestive, and it's a part of nearly every meal in Gujarat during summer. It keeps one hydrated and is a probiotic that is healthy. 5. Phalsa Sharbat Prepared from the small purple fruit phalsa (Indian sherbet berry), this beverage tastes slightly sweet and slightly sour. It's a powerhouse of antioxidants and gives instant relief from the hot weather. In Punjab, it is sold as fresh summer fruit in the markets and usually made at home by adding a little sugar and rock salt. 6. Sol Kadhi This pale pink drink is made from kokum extract and coconut milk. Served cool, it's slightly tangy and creamy, with a touch of spice. Sol Kadhi is taken after meals as a digestive and body cooler. Kokum contains antioxidants and combats acidity and heat fatigue. 7. PiyushA more affluent cousin of chaas, Piyush is prepared with shrikhand (sweet strained yogurt), buttermilk, cardamom, and nutmeg. It's thicker, slightly sweet, and very filling. Served as a dessert-like drink, it still remains effective as a summer cooler, particularly during hot dry spells. 8. Tanka Torani A spiced fermented rice water beverage with curry leaves, ginger, and mustard seeds, Tanka Torani is typically served following the meal of pakhala bhata (fermented rice) in Odisha. It's cool, hydrating, and helpful for digestion. Probiotics that develop from fermentation are an excellent support to gut health and a functional drink during the summer season. These traditional beverages do more than satisfy thirst, they contain regional wisdom, climate resilience, and health-conscious habits. In our journey towards mindful consumption, rediscovering such local drinks is a step towards sustainable summer life. Whether you drink Bael Panna or mix some Sol Kadhi, these beverages bring heritage in each glass. Written By Saanvi Bhagatkar Get Latest News Live on Times Now along with Breaking News and Top Headlines from Food News, Lifestyle and around the world.
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