Indian summers are ruthless — the sun is harsh and the loo makes you wish you would’ve stayed indoors. It is a 0/10 experience. Every year from late March to mid June, the sun shines its brightest while we cover up from head to toe, douse ourselves in sunscreen, overdose on water and hydrating drinks and do everything possible to dodge a sunstroke.
A country that faces such harsh summers is bound to come up with drinks that will cool the system inside out and be the perfect antidote to the heat. Across regions, traditional cooling drinks have long been a part of everyday life, rooted in local ingredients, seasonal produce, and age-old wisdom. From tangy, spiced coolers to creamy, slow-sipped refreshers, these beverages do more than just quench thirst, they restore, replenish, and revive any and all lost electrolytes and hydration to ensure the summer heat isn’t winning over you. We compiled a list of some of the most delicious, hydrating and cool regional summer drinks from across the country so you can depend on them to sail through this summer.
Sol Kadhi, Maharashtra & Goa
The soul of Maharashtrian summer meals, sol kadhi is a soft blush-pink drink made with kokum and coconut milk, sol kadhi is both soothing and refreshing. Lightly spiced with garlic and green chillies, it has a tangy, creamy taste. Known for its cooling and digestive properties, it’s often consumed after meals to calm the stomach.
Kokum Sarbat, Konkan Coast
Deep ruby in colour, this sweet-tart drink is made from kokum extract, sugar, and a pinch of salt. Its sharp, refreshing taste cuts through the summer heat while helping reduce body temperature and acidity, making it a staple in coastal homes.
Panah/ Aam Panna, Maharashtra
A summer favourite in Marathi households, panha is the kind of drink that needs no excuse to be made and enjoyed. It’s a pale green, tangy cooler made from raw mangoes blended with cumin, black salt, and jaggery or sugar. With its sweet-sour-spiced profile, aam panna is known to prevent heatstroke and replenish electrolytes lost in the sun.
Piyush, Gujarat & Maharashtra
Think shrikhand but liquid. This one is a rich, creamy, pale yellow drink made from shrikhand, buttermilk, and a hint of cardamom and saffron. Sweet and indulgent, piyush is served chilled and offers both refreshment and a quick energy boost in the heat.
Mahua Drink, Central India
Made from fermented mahua flowers, this drink ranges from mildly sweet to slightly potent depending on preparation. Earthy and floral, it has natural cooling properties and is traditionally consumed by tribal communities during summer.
Phalsa Sharbat, North & West India
A dusty purple drink made from phalsa berries, it has a sweet-tart taste with a hint of astringency. Mixed with sugar and black salt, it’s incredibly refreshing and helps combat heat exhaustion.
Khus Saarbat, Maharashtra, Karnataka, Uttar Pradesh
Vibrant green in colour, this aromatic drink is made using vetiver (khus) syrup mixed with water or milk. It has a sweet, earthy flavour and is prized for its ability to cool the body and calm the senses.
Sattu Sharbat, Bihar
Earthy and filling, this beige-coloured drink is made from roasted gram flour mixed with water, lemon juice, cumin, and salt (or sometimes sugar). It’s hydrating, protein-rich, and known for its ability to keep the body cool and energised for long hours.
Bael Sharbat, Uttar Pradesh
Made from the pulp of the wood apple (bael fruit), this drink has a thick, golden-brown texture and a naturally sweet, slightly tangy flavour. It’s known for its cooling properties and is especially beneficial for gut health during peak summer.
Buransh, Uttarakhand
Made from rhododendron flowers, this bright red drink is floral, slightly sweet, and tangy. It’s known for its cooling effect and is believed to help with dehydration and fatigue in the hills.
Babri Byol, Himachal Pradesh
A lesser-known traditional drink, babri byol is made using soaked basil seeds, water, and mild flavouring. Light and subtly sweet, it has a soothing, cooling effect on the body, especially in dry mountain heat.
Ragi Ambli, Karnataka
A rustic, slightly sour drink made from fermented ragi (finger millet) flour mixed with water or buttermilk. Light brown and thin, it’s deeply nourishing, easy to digest, and naturally cooling, perfect for sustaining energy in hot climates.
Jigarthanda, Tamil Nadu
A decadent, layered drink that combines milk, badam pisin (almond gum), nannari syrup, and ice cream. Creamy and caramel-toned, it’s both indulgent and cooling, with ingredients known to reduce body heat.
Neer Mor, Tamil Nadu
A light, spiced buttermilk that’s thin in consistency and subtly tangy. Tempered with curry leaves, mustard seeds, ginger, and green chillies, it aids digestion and provides instant relief from the heat.
Kulukki Sarbath, Kerala
A vibrant street-side staple from Kerala, Kulukki Sarbath is as fun to watch being made as it is to drink. This cloudy, pale-yellow lemonade is shaken with fresh lime juice, sugar syrup, crushed green chillies, and soaked sabja seeds, giving it a sweet, spicy, and slightly herbal kick. Served ice-cold, it’s incredibly refreshing, hydrating and has just enough heat to wake up your palate in the summer.
Taal Sharbat, West Bengal & Bihar
Prepared from the pulp of the ice apple (taal fruit), this drink is creamy, slightly fibrous, and naturally sweet. Its cooling properties and high water content make it ideal for humid summers.
Tanka Torani, Odisha
A refreshing, slightly sour drink made from fermented rice water, tempered with curry leaves, mustard seeds, and sometimes lemon. Light and hydrating, it aids digestion and helps cool the body effectively in humid climates.
In a country as diverse as India, even the ways we beat the heat are regional, thoughtful, and rooted in local produce and ingredients. You can literally have one drink each for half a month and not get bored and then repeat to sustain this intense summer heat. So stir away.
