In India, every summer has a flavour. For some, it’s the fizz of cola from a street-side stall; for others, the click of an ice tray and the hum of an air conditioner. But travel a little further into India’s heartland — past the supermarkets and iced lattes — and you’ll find summer tastes different.

Many summers ago – long before colas and cold brews took over – there were drinks stirred lovingly by our grandmothers, offered in banana leaf cups by temple priests and trusted by farmers before heading into sun-drenched fields. They’re more than just coolers — they’re chapters of culinary heritage, chilled and served with a dash of nostalgia. Each sip, a story. Each glass, a glimpse into our culinary heritage — cool, comforting and rich with nostalgia.

So, this summer, let’s do something radical: put down the soda can, and pick up tradition.

Bael sherbet

From: Uttar Pradesh, Bihar, Madhya Pradesh, West Bengal

Key Ingredients: Bael (wood apple) pulp, jaggery, water, black salt

Bael sherbet isn’t just a drink — it’s an experience. With its subtle earthy flavour and gentle aroma, it doesn’t just cool the body — it also supports digestion and soothes the gut. In Ayurveda, bael is a pitta-pacifying fruit — perfect for India’s sweltering summers.

Panakam

From: Tamil Nadu and Andhra Pradesh

Key Ingredients: Jaggery, dry ginger, cardamom, black pepper, tulsi leaves

Served traditionally during Rama Navami, panakam is more than just a festive cooler. It's sweet, peppery, and aromatic — a liquid ode to balance. Made with jaggery, dry ginger, cardamom and a hint of lemon, this sweet-spicy elixir is cherished for its ability to balance body heat and recharge energy levels. Both in homes and temples, it’s offered as prasadam — a time-tested remedy for the sweltering summer heat.

Aam Panna

From: Maharashtra, Gujarat, Rajasthan

Key Ingredients: Raw mango, cumin, black salt, mint

Aam panna, the green mango cooler, is tangy, salty, sweet and deeply nostalgic. Every sip is a rewind to childhood afternoons of scraping raw mangoes with cousins and staining your hands yellow. Traditionally served to prevent heatstroke, aam panna’s electrolyte-rich base is still a summer staple in many Indian households.

Phalsa juice

From: Punjab, Uttar Pradesh, parts of Rajasthan

Key Ingredients: Phalsa (Indian sherbet berry), sugar, black salt, roasted cumin powder, lemon

A dark, purplish drink with a tangy note that hits just right — phalsa juice is the stuff of summer nostalgia. Known for their antioxidant properties and cooling effect, they’re a reminder of seasonal living done right. Traditionally, the berries are sprinkled with sugar and left to soften for about an hour, allowing their juices to release naturally. Once tender, they’re gently mashed by hand to extract the pulp. This is then mixed with water, strained for smoothness and served over ice for a refreshing finish.

Do you know of any other regional summer coolers? Tell us in the comment section below.