The New Cafe Order
Walk into a trendy cafe in Mumbai or Bengaluru, and you will notice a change in the beverage menu. Alongside the familiar cappuccinos and imported iced teas, there is a growing selection of drinks that celebrate indigenous Indian flavours. This shift
is driven by a new wave of health-conscious consumers who are actively looking for alternatives to sugary, processed drinks. Instead of cloying syrups, mixologists are using the natural tartness of kokum and the subtle sweetness of jamun to craft complex, refreshing beverages that feel both modern and deeply rooted in Indian tradition. This is not just about quenching thirst; it is about offering a more mindful, flavourful, and culturally resonant experience in a glass.
Spotlight on Kokum: The Coastal Superfruit
For many, kokum (Garcinia indica) brings back memories of coastal holidays and homemade solkadhi. This deep purple fruit, native to the Western Ghats, is a powerhouse of benefits. Traditionally cherished for its cooling properties and as a digestive aid, it is now being rediscovered by a new generation. Kokum is rich in antioxidants and has anti-inflammatory properties. Its signature tangy flavour, which comes from hydroxycitric acid (HCA), means that drinks made with it require very little added sugar. In its new cafe avatar, kokum appears in fizzy coolers and spiced mocktails, often balanced with a pinch of black salt or roasted cumin to create a sophisticated, savoury-sour profile that is incredibly refreshing on a hot day.
Jamun's Juicy Revival
The humble jamun, or black plum, is another traditional favourite getting a modern makeover. Known for its unique sweet, sour, and slightly astringent taste, this seasonal fruit is now being used year-round in the form of pulps and infusions. Jamun is particularly valued for its health benefits, including being rich in antioxidants and having a low glycemic index, making it a popular choice for those managing their blood sugar levels. Cafes are incorporating it into vibrant mocktails, often pairing it with herbs like mint or a splash of lime to enhance its natural flavours. This revival moves the fruit from a simple seasonal treat to a star ingredient in sophisticated, wellness-oriented beverages.
The Art of Cold-Steeping
The preparation method is just as important as the ingredients. Many of these new drinks are 'cold-steeped' or 'cold-brewed'. Unlike traditional methods that use hot water to extract flavour, cold-steeping involves infusing the ingredients in cold water for several hours. This gentle process extracts the delicate flavours and colours of the fruits and herbs while leaving behind the bitter-tasting tannins. The result is a smoother, naturally sweeter, and less acidic beverage that allows the nuanced notes of the kokum and jamun to shine through without being masked by bitterness or excessive sugar.
A Cultural Shift in a Cup
So, why is this trend taking off now? It is a perfect blend of several cultural shifts. Firstly, there is a massive move towards wellness and mindful consumption, with consumers across India actively reducing their sugar intake. Sales of low and no-sugar beverages have doubled in recent years, reflecting this change. Secondly, there is a renewed pride in local ingredients and culinary heritage, a sort of 'vocal for local' movement playing out in our cafes. Consumers are no longer just looking for exotic, imported flavours; they crave authenticity and connection to their roots. These mocktails offer the best of both worlds: they are healthy, delicious, and a celebration of India’s rich botanical pantry.
