Ancient Indian Ayurvedic Coolers: A Regional & Therapeutic Lens
Ancient Indian Ayurvedic Coolers: A Regional & Therapeutic Lens
In Ayurveda, cooling beverages (Sheetal Dravyas) are crafted not just for refreshment but to
balance aggravated Pitta, promote digestion, and preserve internal calm—especially during
summer. These traditional drinks draw from regional practices, offering both functional and
cultural value.
1. Panakam – Karnataka / Andhra Pradesh
A sacred summer drink prepared during Ram Navami and other festivals in South India.
- Made with: Jaggery, dry ginger powder (shunthi ), cardamom, black pepper, and lemon juice
- Ayurvedic Benefit: Pitta-pacifying, improves digestion, prevents heat-induced fatigue
- Usage: Served at room temperature as a mid-morning beverage
2. Amla Sharbat – Northern & Central India
Used widely in Ayurvedic clinics and households across Uttar Pradesh, Madhya Pradesh, and
Bihar.
- Made with: Fresh amla juice, cumin powder, black salt, mint
- Ayurvedic Benefit: Tridoshic, antioxidant-rich, promotes liver detox, improves immunity
- Usage: Taken diluted before meals to balance heat and acidity
3. Bel Sharbat (Wood Apple Drink) – Uttar Pradesh / Bihar
A popular rural summer drink and Ayurvedic digestive remedy.
- Made with: Pulp of ripe bael fruit, jaggery or mishri, cardamom, black salt
- Ayurvedic Benefit: Treats diarrhea, colitis, and Pitta-Vata imbalances
- Usage: Taken as a thick juice mid-day; avoid combining with dairy
4. Sattu Sharbat – Bihar / Jharkhand / Eastern UP
A staple cooler for farmers and laborers, now recognized for its nutritional value across India.
- Made with: Roasted Bengal gram flour, lemon, cumin, rock salt, water
- Ayurvedic Benefit: Cooling, protein-rich, stabilizes blood sugar and energy
- Usage: Best consumed as a mid-morning drink or light meal replacement
5. Fennel Sharbat (Saunf Pani) – Rajasthan / Punjab
Popular across desert regions to prevent heatstroke and dehydration.
- Made with: Soaked and crushed fennel seeds, mishri, rose water (optional)
- Ayurvedic Benefit: Diuretic, digestive, Pitta-soothing, helps in urinary discomfort
- Usage: Taken chilled but not iced, ideal after meals or during heatwaves
6. Kashayam (Herbal Decoction) – Karnataka / Kerala
Traditionally consumed warm, but certain kashayams are cooled and served during summer
for detox and digestion.
- Made with: Herbs like coriander, vetiver, cumin, ajwain, dry ginger
- Ayurvedic Benefit: Balances doshas, improves Agni, flushes toxins
- Usage: As part of seasonal cleansing or as a pre-meal drink
7. Ragi Ambli (Finger Millet Buttermilk) – Karnataka
- Made with: Ragi flour, water, buttermilk, curry leaves, cumin
- Benefits: Highly cooling, rich in calcium and iron, aids gut health and satiety
- Best for: Pitta dominance, fatigue, and heat-related weakness
- Tip: Use spiced buttermilk instead of plain curd for better digestion.
8. Vetiver (Khus) Infused Water – Pan-India (Popular in Rajasthan)
- Made with: Dried vetiver roots steeped in drinking water
- Benefits: Natural body coolant, soothes the nervous system, mild diuretic
- Best for: Restlessness, urinary heat, skin rashes
- Tip: Infuse overnight for optimal benefits.
