THE EVOLUTION OF THANDAI

From thandai cocktails to kokum-flavoured thandai, here are the different ways in which you can relish the drink this Holi

Thandai, known as the drink of the Gods, has evolved over a century to appease the millennial taste buds. Taking from the word ‘thanda’, meaning cool, Thandai is a popular drink during the hot summer months. And what better day to down this spicy, cooling beverage than Holi, which is an Indian festival that celebrates the commencement of summer.

Legend has it that thandai was Lord Shiva’s favourite drink. The original thandai recipe, which we all know and love today, had first trickled down from the early 20th century. It used rose or hibiscus petals mixed with almonds, melon seeds (chaar magaz), poppy seeds, fennel seeds, cashews — to give it a smooth, creamy texture — and a sprinkle of green cardamom, a hint of black and white pepper — to spice up the drink.

“Holi marks the end of winter. As the fest comes at a time of the year when people have a tendency to feel sleepy and lazy, milk energised with nuts, seeds and spices are served in the form of thandai,” says Maharaj Jodharam

Choudhary, corporate chef, Khandani Rajdhani. His recipe of Rose Kesar Thandai, he says, helps “digestion and gives us instant energy”. Whereas, those at Ishaara aimed at creating “a pretty and milky cocktail” using thandai. “We made our drink in a margarita glass which is a medley of flavours by cutting into the tartness by adding orange juice, combined with the softness of almonds, flavour of saffron in thandai and aroma of nutmeg topped with vodka as a neutral spirit,” says Prashant Issar, co-founder, Ishaara.

From the milky concoction comes a heady mix of vodka and rum to wash down the traditional gujiyas and kachoris — here’s what has become of this drink.