Curd drinks see a modern revival

• Traditional curd drinks like lassi and chaas see a modern revival
• Natural probiotics in these drinks support gut health and digestion
• Cafes are adding new flavours like mango and berry to classic recipes

As summer temperatures rise, the search for the perfect cooling drink begins. But the most effective and trendiest refresher isn't a new fad; it's a centuries-old classic making a delicious and healthy comeback right from grandma's kitchen.

From Household Staple to Café Star

For generations, curd-based drinks have been a fixture in Indian households. [4] Whether it's the thick, creamy lassi of Punjab or the light, spiced chaas (also known as buttermilk) that concludes a meal, these beverages are deeply woven into the country's culinary fabric. [10, 13] Traditionally seen as a simple, home-made remedy for heat and a digestive aid, these drinks are now undergoing a modern revival. [7] They are stepping out of the home and onto the menus of trendy cafes and restaurants, embraced by a new generation that is increasingly seeking out authentic, natural, and locally-sourced options over carbonated soft drinks. [7] This isn't just about nostalgia; it's a rediscovery of the inherent goodness packed into every glass.

The Gut-Health Phenomenon

A primary driver of this comeback is the global wellness trend and a growing awareness of gut health. Curd-based drinks are natural probiotics, teeming with beneficial bacteria like lactobacilli that support a healthy digestive system. [3, 4] These probiotics aid digestion, can help prevent bloating and acidity, and contribute to a stronger immune system. [3, 5] In an era where consumers are scrutinising labels and prioritising functional foods, the straightforward, nutrient-dense profile of a traditional lassi or chaas is incredibly appealing. Rich in calcium, protein, and vitamins like B12, these drinks offer a powerhouse of nutrition that processed beverages simply cannot match. [3, 5]

A Journey Across India's Beverage Map

While lassi and chaas are the most well-known, India boasts a diverse array of regional curd-based drinks, each with its unique character. [2] In Maharashtra, you'll find 'taak,' a thin, spiced buttermilk that aids digestion after a heavy meal. [14] Head south to Kerala, and you'll be served 'sambharam,' a refreshing, salted buttermilk spiced with ginger, green chillies, and curry leaves. [11, 15] These variations reflect the local palate and climate. Chaas in Gujarat and Rajasthan is a staple against the dry heat, often simply seasoned with roasted cumin and salt. [13, 16] This diversity showcases the adaptability of curd as a base, allowing for a spectrum of flavours from sweetly satisfying to savoury and spiced. [2]

The Modern Makeover

Part of the resurgence is thanks to creative culinary minds giving these traditional drinks a contemporary twist. While classic sweet or salted lassi will always have its place, cafes are now experimenting with new and exciting flavours. It's not uncommon to find mango lassi, a perennial favourite, alongside versions featuring strawberry, blueberry, or even avocado. [10] Spiced chaas is being elevated with infusions of mint, coriander, and chaat masala for a more complex flavour profile. [12, 17] This innovation keeps the tradition alive while making it relevant and exciting for modern tastes, proving that old-world wisdom can easily adapt to the new-world palate without losing its soul.