Rose petals, basil: Add a gourmet twist to thandai

Be it a formal get-together or a crazy pool party, thandai is a must on every Holi celebration menu. While many like the traditional version of thandai – prepared with milk, rose petals, sugar, grounded nuts, saffron and other spices – some are now adding unique ingredients to present it as a gourmet drink. We speak to some chefs on how to jazz up the desi thandai this Holi.

‘Try jaggery, honey for a healthier beverage’
As per chefs, one can use different spices, nuts and ingredients to prepare thandai differently. “Don’t be afraid to play with different spices, nuts, and sweeteners to find your perfect blend. For a gourmet twist, consider using exotic ingredients like pistachios, almonds, rose petals and cardamom pods. Experiment with alternative sweeteners like jaggery or honey for a healthier beverage. Serve chilled in elegant glasses and garnish with a sprinkle of edible rose petals or a dash of grated nutmeg for that extra touch of sophistication,” says Ravi Kant, executive chef, The Lalit New Delhi.
Aditya Solanki, bartender and mixologist, Someplace Else, suggests making rose thandai and paan martini with ingredients like gulkand, lychee juice, betel leaf and paan-flavoured masala.
“The quintessential Holi drink, thandai, can be reimagined as a dessert – the thandai panna cotta – for those who like a mix of traditional and contemporary in their culinary experience,” says Rajat Chandana, executive chef, Karma Lakelands Golf Resort.

‘Use organic nuts and artisanal spices’
Chef Ravi Kant says, “Elevating desi thandai into a gourmet drink involves sourcing premium ingredients. Use artisanal spices, organic nuts, and high-quality dairy to create a luxurious texture and depth of flavour. One can also experiment with unique garnishes like edible flowers or gold leaves to elevate the overall look.”

Recreate the gourmet thandai

• Soak almonds, pistachios and cashews overnight for blending
• In a blender, combine the soaked nuts with saffron threads, cardamom seeds, and a few basil leaves
• Sweeten the mixture with organic honey or sugar syrup as per taste
• Slowly add cold milk while blending until you achieve a smooth and creamy consistency
• Strain the mixture through a fine mesh sieve to remove any remaining solids, ensuring a silky texture. Refrigerate for sometime
• Garnish each glass with a sprinkle of crushed pistachios and a fresh basil leaf for a touch of elegance

— Anuraag Narsingani, Director of Culinary, JW Marriott New Delhi