India offers more than chai and lassi. It has a vast drink tradition. It began with local fruits, flowers, grains, and grasses. Each region has its own story. From Goa to Kashmir, South to East India, drinks vary. Coastal, tribal, mountainous zones inspire recipes. Each use local ingredients and local methods.

These drinks feel fresh and distinct. They reflect culture and history. They open your palate to unexpected tastes. They deserve a spot on any curious drink lover’s list.

Let’s explore!  

Feni (Goa)

From Goa comes Feni. It’s one of India’s most unique traditional spirits. Feni is a clear spirit. It’s made from native cashew apples or coconut sap. It often clocks 40–45% alcohol.

The production process includes fermentation of cashew apples. The juice is distilled twice, and the results bring fruity heat. Coconut sap versions use toddy. They ferment fresh and distill in copper pots.

Feni tastes sharp and fruity. It has a nutty, woody aroma. Drink it neat or with soda and lime. It works in a simple sour cocktail.

It features in Goan festivals and weddings binding communities. It’s more than a drink—it’s an identity.

Mahua (Central/Eastern India)

Next is Mahua. A tribal brew from central and eastern states. The base is the flower of the Mahua tree. It smells sweet and floral.

Tribal communities collect and ferment the flowers. They let them ferment in earthen pots. They distill or brew into wine. Each batch varies with season.

Mahua has earthy, honeyed notes. The alcohol level ranges from 8% (wine) to over 20% (spirit). It carries floral and nutty layers.

In some states it is allowed for home or local use. In others it is restricted. You may find it in regional markets or tribal fairs.

Solkadhi (Konkan Coast)

From India’s west coast comes a soothing drink. Its name is Solkadhi. It blends kokum extract with coconut milk. Add garlic, chili, salt, and spices. The color turns pinkish-purple.

Solkadhi aids digestion. It cools the body. It is low fat and full of antioxidants from kokum.

Preparation - 

    • Soak kokum in warm water. 
    • Extract juice. 
    • Mix with chilled coconut milk. 
    • Season well. 
    • Stir gently.

It is often served after spicy meals on hot days. It is also a light snack drink. It also refreshes the palate after heavy seafood dishes.

Kahwa (Kashmir)

In Kashmir there is Kahwa, a fragrant tea. It is green tea with saffron threads. Cardamom, cinnamon, almonds join in.

Ingredients include - 

    • Kashmiri green tea leaves. 
    • Add a pinch of saffron. 
    • Add crushed cardamom, a cinnamon stick, almonds. 
    • Sweeten lightly with sugar or honey.

Preparation - 

Tea brews in a samovar or pot. Steep for a few minutes. Pour into tall cups. It features in morning meals and hospitality traditions.

Drink it warm, especially in winter. Enjoy with dry fruits or light sweets. It suits breakfast or an after‑dinner ritual.

How to choose the right drinks supplier in Singapore.

Panakam (South India)

Finally, Panakam comes from South India. It is a cooling festival drink. Panakam uses jaggery dissolved in water or ginger juice. Add lemon, pepper, cardamom.

Tamil was called panakam. In parts of Karnataka, it may include mint or grated coconut. In Telangana sweet lime may replace lemon.

The drink is linked with Hindu festivals like Rama Navami or Ugadi. It honors tradition and brings refreshment in hot weather.

Today chefs blend Panakam with soda or sparkling water. Some add fruit juice or herbs. It appears in wellness menus and summer cafés.

These five drinks bring India’s rich beverage past alive. They offer new tastes and stories. You can find kokum and jaggery online or in Indian stores. Saffron and green tea come from Kashmir shops. Feni or Mahua may require specialty importers or travel. Solkadhi ingredients are available easily.

Try making one or sampling at a cultural event. Share your experience in comments. Tell us what surprised you most.

In Singapore, if you host an event and want to serve these drinks in a novel way, consider My Bartender. We are a trusted mobile bar and drinks supplier in Singapore. Get in touch with us for custom Indian‑themed tasting menus. My Bartender can supply ingredients or mix inspired mocktails or cocktails with these flavours.