The Return to Traditional Wisdom
Long before 'probiotics' and 'electrolytes' became wellness buzzwords, Indian kitchens were already creating sophisticated drinks designed to nourish and heal. Two such powerhouses are Spiced Buttermilk, known as 'Chaas', and the fermented drink 'Kanji'.
These beverages, rooted in centuries of Ayurvedic wisdom, are now being rediscovered for their profound health benefits. They offer a simple, delicious, and natural way to cool the body, aid digestion, and support a healthy gut microbiome, proving that sometimes the most effective health trends are the ones that have been with us all along.
Hydration Hero: Spiced Buttermilk (Chaas)
Spiced Buttermilk, or Masala Chaas, is a quintessential Indian summer cooler for good reason. It's a yogurt-based drink that excels at hydrating the body, replenishing fluids and essential electrolytes like potassium lost through sweat. Unlike plain water, chaas offers a nutritional boost. It is light, low in fat, and packed with probiotics from the curd, which helps in maintaining a healthy balance of gut bacteria. The addition of spices like roasted cumin, ginger, and mint not only enhances its flavour but also stimulates digestive enzymes, preventing bloating and acidity. This makes it an excellent drink to have after a meal, especially a heavy one.
How to Prepare Refreshing Masala Chaas
Making this cooling beverage at home is incredibly simple. You’ll need one cup of plain yogurt (curd), two cups of cold water, and a handful of spices. In a blender, combine the yogurt, half a teaspoon of roasted cumin powder, a small piece of grated ginger, a few fresh mint leaves, and black salt (kala namak) to taste. Blend until the mixture is smooth and frothy. For a thinner consistency, you can add more water. Pour into a tall glass and garnish with fresh coriander or a sprinkle of chaat masala. Enjoy it chilled, preferably post-lunch, to cool down your system and aid digestion.
Gut Gold: Fermented Kanji
Kanji is a traditional fermented drink from North India, treasured for its unique tangy taste and remarkable gut-healing properties. It is typically made from black carrots (kali gajar), although beetroot is also a common substitute, which gives the drink its distinctive deep purple or red hue. The magic of Kanji lies in its fermentation process. The drink is left to ferment for several days, during which beneficial probiotic bacteria, primarily Lactobacillus strains, multiply. These probiotics are essential for a healthy gut microbiome, helping to improve digestion, boost immunity, and reduce inflammation. It's often called a natural detoxifier, helping to cleanse the digestive tract.
Brewing Your Own Batch of Kanji
Making Kanji is a lesson in patience and biology. To start, wash and peel about 500 grams of black carrots and cut them into finger-sized sticks. Place them in a large, clean glass or ceramic jar. Coarsely grind two to three tablespoons of mustard seeds (rai) and add them to the jar along with salt to taste. Pour in about two litres of water, stir everything well, and cover the mouth of the jar with a muslin cloth. Let this jar sit in a sunny spot for three to five days, stirring it once daily. You'll know it's ready when the liquid turns cloudy and has a pungent, sour aroma. Strain the liquid and serve chilled. The carrots can also be eaten as a pickle.
Making These Drinks Part of Your Day
Incorporating these drinks into your daily routine is easy. A glass of Masala Chaas is the perfect antidote to a hot afternoon or a heavy meal. It instantly refreshes and settles the stomach. Kanji, with its tangy profile, can be enjoyed as a mid-morning drink or an appetiser before a meal to stimulate digestion. Given its potent probiotic nature, starting with a small glass is advisable to see how your body adjusts. Both beverages offer a way to connect with traditional Indian food wisdom while actively supporting your modern health goals, from better hydration to a resilient and balanced gut.
