Because filter kaapi and masala chai are way too mainstream.
Noon chai or shir chai is a salty, milky take on tea, found only in Kashmiri homes, and typically had at the end of a rich meal. It's pale pink in colour, topped with some malai, and you will be in for a surprise when you take your first sip. (Spoiler alert: Unlike every other tea you've ever drank, it's salty… And still, bafflingly, delicious.)
A steaming hot post-dinner drink to beat the chilly, foggy winter nights of the North, milk is boiled for hours in an open kadhai till a thick layer of malai forms on top. Served boiling hot straight from the kadhai with a generous dollop of malai and some dry fruits in every kulhad. Very much an acquired taste, this drink is available only at your local halwai shop.
Amit Chaudhary / Via Twitter: @axchaudhary
A South Indian street push-cart specialty, especially refreshing in the summers given its cooling properties and other health benefits, this is a sherbet made using the root of an Indian herb called Nannari or “Indian Sarsapilla”. This is supposed to be one of the flavouring ingredients used in root-beers popular around the world.
Sailu’s Food / Via sailusfood.com
Manufactured and marketed in Tamil Nadu, this is an indigenous Indian cola which came into existence in – wait for it – 1916! It has a different taste as compared to more mainstream colas due to lesser carbonation and a tangy grape juice flavor base. It has stood its own even against competition presented by the MNCs.