Super Refreshing Thandai

This is such a sweltering Indian summer — and there seems to be no respite. And there’s only so much water I can drink throughout the day. Milk is definitely an under-rated thirst-quencher — and it got me thinking… why settle only for milk when I can add to it spices and nuts and make a super refreshing thandai! And if you are living dairy free or are dairy intolerant, there’s an an alternative option in the recipe.

Thandai is a festive drink made during Maha Shivaratri, Holi and Diwali in India. Even though there are many variants (like badam — almond — thandai, rose thandai, mango thandai, and bhaang — cannabis — thandai), the most common one is made using a special blend of spices and nuts that make this exotic drink a uniquely cooling and refreshing drink. Of course, the ingredients vary from region to region, but you’ll know a thandai when you see it! For the uninitiated, thandai is pronounced thus: ṭh (where “t” is aspirated) ʌ n d ɑː iː. “Thand” in Hindi means cold.

This super refreshing thandai recipe was given to me by a well-known Bangalorean chef (thank you, you know who you are!) during my journalism days. There was a Holi food festival, and after a taste of some savoury snacks my poor throat was begging for a coolant. Also, I’d had a taxing day at work, having to cover three events until then, and this was my fourth and my ankles and legs were aching. It was then that I discovered this ambrosia (it surely must be). Sweet, chill, rich, and aromatic, it filled my senses like the mountains in springtime. It glided down my tongue, this intoxicating drink, soothing my throat with rose and saffron. It filled me up, thanks to the melon seeds, poppy seeds, almonds and cashews. I couldn’t have asked for anything more invigorating. I felt a wave wash over me — I hadn’t tasted anything like it before — and it took away my tiredness and aches and thirst, and I was left rejuvenated.

You see, the Bangalore of yore had a smattering of North Indians, but their population has grown sizeably in the past 10 years. North Indian restaurants too have mushroomed to cater to them and thanks to food festivals and and the like, we’re introduced to gems like the super refreshing thandai. Drink whenever you want, as a mid morning refresher or dessert after lunch or an afternoon coolant, or after dinner for a good night’s sleep. Try it, and you’ll end up making it and drinking it everyday, throughout the summer.

I served it with the exquisite Catálan Salt Pinch Cake, and it went so well together. Let me know how your super refreshing thandai turned out: use the hashtag #notjustspice on Insta, or let me know on Facebook @notjustspice, or leave a comment below.

Related Link:

Thandai (Wikipedia)