8 Indian Drinks to Sip, Slurp and Savor

It’s no secret that many South Asian cuisines can pack major heat. Having a beverage on hand to soothe your palate while you dine is wise, and the options within Indian cuisine are plentiful. Beyond fizzy Indian sodas like Limca, Maaza and ThumsUp, there are a bevy of beverages, simple enough to concoct at home, which pair harmoniously with Indian – and non-Indian – dishes. From mainstays like masala chai and mango lassi to lesser-known drinks infused with fragrant spices, here’s a guide to popular Indian drinks you'll want to swiftly gulp down.

Chai means tea and masala means spices, and masala chai is a heavenly concoction of tea cooked with milk and spices. It is the ultimate comfort drink for many Indians, who drink it all day long, summer and winter. Available in chai shops on every street corner, on every highway and at every railway station, it tastes best in an unglazed terracotta cup called a shikora or kulhar that can be crushed underfoot after drinking – huzzah! The earthy smell and taste of the red clay complements the chai and takes the experience to a whole new level. Masala chai can be made using a variety of spices, including fresh ginger, cardamom, black pepper, bay leaves, cinnamon and saffron (and loads of sugar of course). It’s wonderful on its own, but is also often enjoyed with sweet Parle-G biscuits or fried savory snacks such as samosas, pakoras and crunchy namkeen or murukku. A couple of rules for good chai: one, make it with black CTC tea (the cheap tea that looks like tiny black pellets) and never use expensive leaf tea, as it will turn bitter while cooking; and two, always use fresh ginger.

Thandai is a rich and aromatic drink primarily made with almonds, white poppy and melon seeds, and flavored with cardamom, fennel, pepper, saffron and rose petals. It’s a must-have during Holi, the spring festival of color in India, when bhang, an edible mixture made from the cannabis plant, is also added to the drink. Thandai is traditionally made with cow’s milk, but it’s equally delectable with almond milk. Saffron-infused rosewater gives it a distinct, but subtle sweetness, and it fares well as a dinner pairing or dessert drink. Although you need a whole host of ingredients, it’s not difficult to make and is really refreshing and unique – even without the bhang. Not bad with a shot of vodka either!

Masala lassi is a savory version of India’s popular yogurt-based lassi drink and is also known as chhaas or mattha. It’s frothy, refreshing and considered very healthy, making it a favorite way to cool down on a hot day or after a spicy meal. Unlike thick, sweet lassi, masala lassi is light and full of bright flavor from spices like cumin and ginger and from fresh herbs. It has an earthiness, which complements dishes like curry, daal and vindaloo. Though it’s traditionally made with homemade yogurt, Greek yogurt is a good substitute and gives the drink a nice tang. In India, lassi is typically mixed with a handheld wooden churn called a mathani or madani, but you can make it with a blender or immersion blender.

This version of lassi, India’s iconic thick, rich yogurt drink, is known all over the world. Lassi is said to have originated around 1000 BC in the Punjab region and has many variations: sweet, savory and even spicy. Mango lassi unites the classic beverage with India’s equally beloved national fruit. The combination of sweet, floral mango and tangy yogurt is a match made in heaven — probably why this particular style of the drink has traveled so far. With a velvety, smoothie-like consistency, mango lassi is just as much a treat for breakfast as it is for dessert.

Lassi is an insanely delicious probiotic-rich drink, thick and creamy from milk and yogurt, and subtly flavored with spices, rosewater and more. Across India, you’ll find lassi served in restaurants, cafés and streetside, and it can be either sweet or savory. It’s so popular in the Punjab region, where the drink is said to have originated, that roadside restaurants called dhabas are known to mix lassi in washing machines to make dozens of glasses at a time. In Amritsar, a city known for its decadent lassi, it is often made with a fudge-like Indian sweet called pedas, then topped with a dollop of malai (clotted cream) or homemade butter. Lassi can be enjoyed any time of day, but pairing an ice-cold glass, either sweet or savory, with a freshly-made paratha makes for an epic brunch moment.

Kahwa, which originates in Kashmir, is a supremely aromatic and delicate green tea flavored with spices, such as cardamom, saffron and cinnamon, and served with almonds. Traditionally, it is prepared in an ornate tea kettle called a samovar. This delectable tea is bound to fill up your senses and warm your soul. Like masala chai, it is not reserved for the chilly months, but thoroughly enjoyed year-round. Amp up your at-home-presentation by adding dried rose petals to your kahwa.

Haldi doodh, or turmeric milk, is just as it sounds: warm milk with the addition of turmeric powder. Warm milk has long been hailed as a natural sleep remedy with its soothing taste and calming properties. With the addition of the spice, this creamy drink with rich golden color can offer wellness benefits, including helping to reduce inflammation. Swap out cow’s milk for coconut milk, and you get a sweet, non-dairy departure from the original.