Kanji, As it is known commonly in households in North and south parts of India, is made from different base food. Memories of Kanji at mom's home In my growing up years I saw Mom, making it in two different jars, using Carrots for one Jar, and Urad daal pakodee ( fried lentil dumplings )for ...

Khus Or Vetiver is a herb mentioned in Ayurvedic Texts as one of the cooling herbs, and as a great blood purifier. The dried grassy shrub of Vetiveria Zizinoides and it has an earthy woody aroma which is very refreshing and due to its coolant property, it makes a great drink. Khus sharbat holds a ...

Panakam is cooling traditional summer drink made in South India during Ram Navami, and is super easy to make. Holy basil leaves are used as a garnish as an auspicious symbol. Panakm is a blend of jaggery, ginger powder, cardamom powder, pepper, and edible camphor. A dash of lemon makes it all ...

Jaljeera literally means Jal i.e water and jeera i.e cumin. Means Cumin water. Though there are many other spices apart from cumin in the composition of jaljeera, cumin still remains the main ingredient. Jaljeera is a traditional summer drink, specially made during hot dry weather, to combat the ...

Nannari syrup was an alien recipe to me, till I was doing my reading on ayurvedic herbs which pacify Pitta dosha( the heat element) in our body. Being an Ayurveda physician myself,  while I wanted to write on the summer drinks, my first inclination was to look for herbs which we have known for a ...

Elixir, a non gourmet term ,looks alien to the subject of a food article, but tell you the way we are progressing in the food industry and how we are absorbing all the information available to bring excitement in food, Elixir, will soon find its ground in the healthy eating context, or health ...