10 regional summer drinks that will make you forget matcha and latte

The weather is changing and people are moving from hot lattes and matcha to cold brew, iced Americano, and iced latte. But, wait! Is this what we Indians have been drinking for generations? Is this what we relate to as true summer drinks? Well, certainly not! Our roots call for comforting summer drinks which are made with fruits, spices, and seeds, that are Ayurveda-proven to provide relief from scorching heat while keeping the gut cool. So, today, we will take you back in time to our regional summer drinks that will make you forget matcha and latte. Are you ready?

This is one of the most popular summer drinks, made with boiled raw mango pulp, diluted in chilled water and seasoned with roasted cumin, salt, pepper, red chilli powder and mint leaves. In some places, people also add powdered sugar to balance the drink's tanginess.

This is a tangy and spicy drink made with cumin, mint, tamarind, lemon, and black salt. The powder is added to ice water, stirred and drunk. It keeps the gut cooler, and stimulates digestion.

It is made from the kokum fruit and has a deep pink colour. It is widely consumed in the coastal regions of Maharashtra and Goa and is known for its cooling properties, helping to reduce acidity and heat in the body.

It is a protein-rich drink made from roasted gram flour, water, lemon, cumin, and black salt. It is popular in Bihar and Eastern Uttar Pradesh, and is also made in a sweet form with jaggery, it is both cooling and energizing. It keeps the gut healthy too.

It is a light South Indian spiced buttermilk tempered with curry leaves, mustard seeds, ginger, and green chillies and is offered as bhog in temples too. It is a popular probiotic drink.

It is made with the fruit called bel or woodapple and is prepared in both sweet and savory form too. For the former, people use water and jaggery and for the latter, black salt and pepper are used for preparation. It is known in Ayurveda for its cooling and digestive properties.

Native to the Andhra region, it is a traditional drink made with jaggery, dry ginger, black pepper, and cardamom, and is often prepared during Ram Navami as a bhog.

It is a refreshing pink drink made with kokum extract and combined with coconut milk. It is a staple in coastal Maharashtra and Goa, and is said to aid digestion and provide relief from the heat after meals.

This is a seasonal drink, where small phalsa berries, known for their tangy taste and cooling effect are mashed, diluted with water and then strained to make a chilled drink that is rich in antioxidants and helps combat summer fatigue.

It is a comforting summer drink and is made with an edible gum called tragacanth gum, which is soaked in water and mixed with milk, rose syrup, or lemon water. It is valued for its cooling properties and is often consumed to prevent heatstroke during the summer months.

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