Traditional Indian drinks to try: chai, lassi, toddy and more

India is a country of dizzying diversity—of cultures, traditions and tastes. Every corner of this vast land serves up its own culinary signatures, and drinks hold a special place in that heritage. From the desert heat of Rajasthan to Kerala’s lush hills, from buzzing cities to quiet villages, Indian beverages mirror the climate, daily rhythms and preferences of the people who make them.

Here, drinks are more than a way to quench thirst. They weave through cultural and religious traditions, signal hospitality and often double as everyday wellness staples. Tea and coffee, lassi and chach, thandai and sharbat—each comes with its own story, flavor and method of preparation.

This is a tour of beloved Indian drinks that win over locals and travelers alike. Each one is a taste of culture—memorable and deeply rooted.

Tea

Tea occupies a special place in India’s daily life. It’s poured everywhere—at home, on the street, in offices and at stations—and serves as a warm shorthand for welcome and conversation.

The best-known style is masala chai, brewed with spices such as cardamom, clove, cinnamon, ginger and black pepper. The spices are heated with water, then tea leaves, milk and sugar are added, yielding a fragrant, warming, energizing cup.

Regional classics include Darjeeling tea—light, floral and grown in the hills of Darjeeling, often likened to the “champagne of teas.” Assam tea is robust and full-bodied, ideal for masala chai. Nilgiri tea from southern India is softer, with gentle fruity notes.

Chai is often served in small clay cups (kulhad) or glass tumblers. On the street, you’ll find it at tea stalls run by a chaiwallah—a tea seller who knows how to turn a quick pour into a brief pause in a busy day.

For many, that first morning cup isn’t just habit—it’s a daily ritual and a ready excuse to talk, whether among friends or while hashing out business.

Coffee

India is famous for tea, but coffee has a strong footing too—especially in the south. Indian coffee stands out for its depth and the distinctive way it’s brewed and served.

Southern India is home to renowned plantations, particularly in Chikmagalur, Coorg (Kodagu) and the Nilgiris. Beans from India are exported widely and valued for their smooth flavor and aroma.

South Indian filter coffee is a fixture in Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. Freshly ground arabica or robusta is brewed in a metal filter; the strong decoction is mixed with milk and sugar, then poured back and forth between cups to create a silky foam.

It’s traditionally served in metal tumblers and cups known as dabra. That signature pour both cools the coffee and whips up a light froth—part function, part theatre.

In Tamil Nadu, coffee is called kapi, a name rooted in the South Indian pronunciation of “coffee.” In Karnataka and Kerala, it often leans stronger and less sweet. Compared with tea, coffee skews more popular among younger drinkers in cities, where café culture keeps growing.

Above all, South Indian filter coffee is a taste of the region’s heritage—aroma, warmth and routine rolled into one.

Lassi

Lassi is one of India’s most beloved drinks—simple, cooling and tailor-made for hot weather. It’s essentially whipped yogurt with add-ins that shape its personality.

Sweet lassi blends yogurt with water or milk and sugar, sometimes perfumed with rose water or cardamom. It’s often garnished with pistachios, almonds and saffron, and is especially popular in the north, in states like Punjab and Rajasthan.

Salty lassi is the classic savory version with salt, black pepper, cumin and sometimes chopped herbs like coriander or mint. It’s refreshing and known as a handy companion to digestion.

Mango lassi adds fresh mango pulp for a thick, dessert-like finish, occasionally touched with honey.

Bhang lassi is a special festival version made with a paste of cannabis leaves, traditionally enjoyed during Holi.

Lassi often arrives in large clay cups that keep it cool. Petals, nuts and spices sometimes crown the top—a small flourish that underscores its place as a gesture of hospitality, especially across Punjab and Rajasthan.

Buttermilk

Buttermilk—known in India as chach—is light, refreshing and firmly part of daily life in hot regions. It’s made by blending yogurt with water, spices and herbs: an easy, thirst-quenching staple with clear appeal.

Traditional chach typically mixes yogurt and water at a ratio of 1:2 or 1:3, with cumin, black salt and coriander, and sometimes mint. A little grated ginger or green chili can add a gentle kick.

Medjiguppu is a southern variant popular in Karnataka and Andhra Pradesh, brightened with curry leaves, fresh coriander and a touch of asafoetida.

Masala chach leans more robust, with a spice mix that can include black pepper, dried mango powder (amchur), cumin and sometimes a pinch of sugar.

Chilled and often served in clay cups, chach fits the climate and the table. It’s a fixture in villages across Gujarat, Rajasthan and the south—sipped on its own or alongside a meal, a reminder that simple ingredients and a cool finish can be all you need.

Toddy

Toddy—often called palm wine—is a fermented drink tapped from palm trees. It’s common in southern and coastal regions such as Kerala, Tamil Nadu, Andhra Pradesh and Goa, both for its brisk taste and its place in local custom.

It’s made from the sap of coconut, date or toddy palms. Freshly collected sap, known as neera, is nonalcoholic and sweet. Within hours it naturally ferments into a mildly alcoholic, tangy-sweet drink.

Sweet toddy refers to that fresh sap, enjoyed before fermentation—an early-morning pick favored for its natural sugars, vitamins and minerals.

Fermented toddy contains a small amount of alcohol (around 4–6%) and is often a relaxed evening choice in villages and along the coast.

Kallapam is a southern term for toddy, especially in Kerala and Tamil Nadu, and it’s commonly paired with local snacks.

Skilled tappers climb palms to slice the flower stalk and collect the sap in clay or metal vessels. From there it’s either sipped immediately as neera or left to ferment into toddy. In many villages, small toddy shops serve it in clay or metal mugs, often alongside spicy fish, curries or meat dishes.

Sharbat

Sharbat is a traditional cooler made from fruits, flowers, herbs and spices. It’s popular nationwide for good reason: served cold, it’s a summer essential.

At its core, sharbat is a concentrated syrup diluted with water (still or soda) or milk. It draws on natural ingredients—fruits like mango and lemon, flowers such as rose or hibiscus, herbs like basil and mint, and spices including cardamom and saffron.

Rose sharbat is among the most loved, made with rose water, sugar and herbs. It brings a sweet fragrance and a rosy hue, and is sometimes mixed with milk or stirred into desserts.

Lemon sharbat blends lemon juice, sugar and water, sometimes with a pinch of salt or black pepper for balance—an easy way to beat the heat and replenish electrolytes.

Mango sharbat uses fresh mango pulp, sugar and water—thick, satisfying and a hit with all ages.

Sandalwood sharbat is made with sandalwood essence and sugar and is popular in northern India, especially in Uttar Pradesh.

Hibiscus sharbat relies on dried hibiscus petals, delivering a sweet-tart profile and a deep red color.

Served over ice in glass tumblers, sharbat often comes garnished with fresh mint, lemon slices or nuts like almonds or pistachios. Made from natural ingredients and rich in vitamins and antioxidants, it refreshes and restores—commonly poured during religious and festive gatherings, including Ramadan.

Coconut Water

Coconut water is India’s natural refresher: the clear liquid inside young green coconuts. It’s one of the country’s most popular drinks, loved for its clean taste, practical benefits and ready availability in coastal and tropical regions.

Rich in electrolytes such as potassium, magnesium, sodium and calcium, it’s a go-to for restoring fluid balance—especially in hot weather. Low in calories and about 95% water, it quenches thirst effectively and helps ward off dehydration.

In India it’s typically sipped straight from the fresh coconut, a hole cut at the top and a straw tucked in. The soft, jelly-like flesh of a young coconut is often eaten afterward. A squeeze of lemon juice or a pinch of salt sometimes rounds out the flavor.

It’s a favorite among people who exercise or work outdoors, helping to quickly replace lost electrolytes. Many also reach for it to soothe the stomach, ease heartburn and settle digestive upsets. With antioxidants and vitamins, it supports the immune system too.

Coconut water is a simple, low-waste choice—sold year-round right from the palm or by street vendors.

Thandai

Thandai is a cooling milk-based drink enriched with sugar, nuts and aromatic spices. Its name comes from the Hindi word for “cool,” and it earns that reputation in the hottest months. It’s closely associated with the festival of Holi.

Thandai is built on milk and a rich supporting cast: nuts ground into a paste for body, seeds such as fennel and pumpkin, spices like cardamom, black pepper and saffron, rose water or rose petals, sugar—and, during Holi, sometimes bhang, a paste from cannabis leaves, for a more festive twist.

Served cold in tall glasses and topped with chopped nuts, saffron or rose petals, thandai signals joy, freshness and the start of spring. Across India, recipes vary: in Rajasthan, it can be thicker with more nuts, while in Uttar Pradesh, extra spices amp up the flavor.

Solim

Solim, also known as sol kadhi, hails from Maharashtra and Goa, especially along the Konkan coast. Made with coconut milk and the dried rind of kokum—a tangy fruit—it carries a rosy tint and a crisp, refreshing edge.

The essentials are kokum for acidity and color, coconut milk for creaminess, spices such as garlic, green chili, cumin and coriander for lift, and salt. Chilled and served in small glasses or bowls, solim can be sipped solo or alongside a meal—particularly with spicy dishes.

It’s a fixture of Konkan cuisine, often served at the end of a meal to soothe the stomach after heat-laden courses. In warm weather, it’s a natural choice for its cooling, calming qualities—and it’s entirely plant-based.

Variations might add curry leaves, asafoetida or chopped coriander. In Goa it leans a bit sweeter; in Maharashtra it often runs more tart and spiced.

Kanji

Kanji is a traditional fermented drink prized for its sharp, spicy, refreshing character. It’s especially popular in northern states like Punjab, Uttar Pradesh and Rajasthan, and is commonly enjoyed as winter turns to spring.

Its base is simple: black carrots, mustard, water, salt and sometimes a nudge of red chili or fennel seeds for extra aroma.

Chilled in a glass, kanji is as lively as it looks. Fermented vegetable pieces are sometimes left in the drink for more flavor and texture. It’s often prepared near the end of winter and poured at celebrations like Holi to mark the seasonal shift.

In different regions, cooks might add radish, beetroot or even tiny fermented urad dal dumplings known as kanji vare. In Punjab, kanji can be punchier with more spices; in Uttar Pradesh, beetroot deepens the red; in Rajasthan, barley grains sometimes add texture.

With its tangy heat, saturated color and satisfying bite, kanji neatly ties together tradition, taste and a sense of well-being.