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crushed ice and stir. Pour into individual glasses and serve cold.
    Kokum Sharbat
Ruby-red cooler
Kokum (Garcinia indica), also known as gamboge in English, is a native fruit of India and is grown abundantly in Konkan, Karnataka, and Kerala along the western coast of India due to the availability of adequate rainfall, good sunshine, and fertile soil in these regions. It is found in the United States in Indian grocery stores in dried form. This drink is a healthy substitute for carbonated and caffeinated drinks. Kokum also aids digestion and fights acidity. You can replace the conventional pani in the pani puris (page 88) with this.
Serves 4.
¾ cup (190 grams) sugar
4 or 5 fresh kokum petals, or 8 to 10 dried pieces (see Notes)
¼ teaspoon table salt
½ teaspoon ground roasted cumin (page 32)
1. Place a nonstick saucepan over high heat and add 1 cup (200 ml) water. Add the sugar, bring to a boil, then lower the heat to medium. Cook, stirring frequently, until you get a syrup of one-string consistency (see Notes).
2. Meanwhile, put the kokum in a mini food processor, add ¼ cup (50 ml) water, and process to make a purée. Add the purée to the sugar syrup and boil for 2 to 3 minutes.
3. Remove from the heat and add the salt and cumin. Stir well and set aside to cool to room temperature.
4. To serve, pour ¼ cup (50 ml) of the kokum syrup into each glass, fill it with cold water, and stir. Serve immediately.
If using dried kokum, soak it in ½ cup (100 ml) boiling water for about 20 minutes to soften, then blend it in the same water.

To test if the sugar syrup has reached one-string consistency, place a drop of the slightly cooled syrup between your thumb and forefinger and pull them apart. If the syrup forms a single string, it is ready.
    Lassi with Honey
Sweet yogurt drink with honey
This is a perfect drink to help you cool off during a hot summer day.
Serves 4.
1½ cups (375 grams) plain yogurt
7 tablespoons honey
Pinch of table salt
2 teaspoons freshly squeezed lemon juice
Ice
1. Put the yogurt, honey, salt, and lemon juice in a blender and blend until smooth. Add ½ cup (100 ml) water and blend again.
2. Fill individual glasses with ice and pour in the lassi. Serve immediately.
    Majjika
Rosewater and yogurt drink
Rosewater, known as gulab jal in India, is commonly used to add heady fragrance to recipes. Here it is paired with yogurt for a delightful summer drink.
Serves 4.
½ cup (125 grams) plain yogurt
2 to 3 tablespoons sugar
1 teaspoon rosewater
4 scoops vanilla ice cream
1 teaspoon dried or fresh untreated rose petals
1. Put the yogurt, 1½ cups (300 ml) water, the sugar, and rosewater in a blender and blend for 1 to 2 minutes, until frothy.
2. Transfer to a deep bowl and refrigerate until very cold.
3. Pour into 4 individual glasses, top each with a scoop of ice cream, and sprinkle with the rose petals. Serve immediately.
    Masala Soda
Spiced soda
This superb spiced drink makes a great mocktail. I first fell in love with it on the streets of the city of Meerut and would always make a point to try it whenever I saw it.
Serves 4.
6 tablespoons (90 ml) kokum sharbat (page 43)
½ tablespoon black salt
5 or 6 whole black peppercorns, crushed
1 tablespoon freshly squeezed lemon juice
Crushed ice
1 quart (800 ml) cold seltzer
10 to 12 fresh mint leaves, torn
1. Combine the kokum sharbat, black salt, pepper, lemon juice, and about 2 cups crushed ice in a glass jar and stir well.
2. Pour into 4 individual glasses. Fill with soda and stir well. Garnish with the mint and serve immediately.
    Masala Taak
Spiced buttermilk
This simple spiced buttermilk is a perfect cooler on a hot summer day.
Serves 4.
1 teaspoon cumin seeds
1 cup (250 grams) plain yogurt
1 green chile, stemmed and chopped
½-inch (1¾-cm) piece fresh ginger, chopped
1 tablespoon chopped fresh cilantro
1½ teaspoons black salt
1. Place a small nonstick sauté pan over medium heat. Add the cumin seeds and roast until they turn slightly brown. Let cool and grind to a