Page 9 - Seniorstoday May 2022 Issue

Central India and Northern India. The
4. Aam Panna: Almost every region in
India had their own version of Aam Panna,
a sweet - sour- spicy flavored drink made
of raw mango and jaggery. Wherever aam
grows panna will be available.
5. Bel sharbat (wood apple): A summer
fruit filled with nutrition is a great cure for
heat stroke, upset tummy, dehydration.
Once you have broken though his outer
shell soaked the pulp in water. Add jaggery
and lemon juice and it becomes a great
cooler.
6. Falsa sherbet: Falsa is a blue berry that
grows in Central India and is a popular
drink made in many homes. It has a tangy
taste good for digestion and dehydration.
7. Thandai: The thandai is a drink made
of milk, almonds, pepper and khus khus
(poppy seeds) . All these are ground
together mixed with milk and saffron.
Traditionally served on Holi and Maha
Shivratri, thandai is often laced with
bhang (cannabis). And it is sold in all of
SENIORS TODAY | ISSUE #35 | MAY 2022
vendors have a pounding stick to grind
the cannabis. At the end of the stick there
are bells that jingle advertising that bhang
is available here. In the summer month
these vendors also have dahi wada laced
with bhang. The vendor’s question to every
customer would be - “do you want a plain
thandai (sada thandai) ya masaledar”?
8. Kokum Sherbat: All around Konkan
coast Maharashtra, Goa and parts of
Karnataka grows the kokum tree from
which fruit is ripened and a black rind is
produced that is used in dals, curries to
give it a tangy taste. In summer this is used
as a sherbat, a little sugar, a dash of lime
and the red colour add to its appeal. Kokum
can also be mixed with coconut milk and
consumed as sol kadi as a digestive to a
spicy meal.
9. Kala – khatta sherbet: A sherbat made
out of black currant is a basic ingredient to
the ice gola and is sold combined with chaat
masala, sugar and lime. A famous cold
drink throughout Mumbai sold by brothers
from U.P. opposite V. T station now C. S. T.
This was made of black currant served ice
cold quenching thirst.
10. Jal Jeera: Roasted jeera soaked in water
overnight with tamarind, black salt, black
pepper and jaggery mixed together. It can
be served with boondi or mint leaves. It
is called sikkonji, a readymade masala is
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