People often consume the traditional drink called 'Thandai' during Holi. The word comes from 'Thanda,' which means cold in Hindi. It originated in the Indian Subcontinent. More than just a beverage, it's an emotion cherished by all Indians. Thandai is composed of milk, nuts, spices, and sugar. It is associated with the festival of Holi, when it is drunk to mark the arrival of spring. In addition to its festive appeal, thandai has numerous health benefits. In India, it's commonly regarded as Lord Shiva's favorite drink.
Thandai can be traced back to a mythological era. Its origin is said to belong to Ayurveda, where it was used as an elixir served to beat the summer heat. The milk and cardamom-spice-and-nut mixture provides a cooling effect while rejuvenating the body during those hot summer months, especially in Northern India. Some references suggest that during the Mughal era, it was a very popular drink served at royal feasts. Rose petals are often used as a garnish, along with saffron, making the drink rich and aromatic.
Over time, thandai has become one of the household staple drinks that people often drink in the warm season. Thandai holds a special place in Holi celebrations. People splash colors and engage in dance while having flavorful traditional dishes. Holi is celebrated outdoors, and hence, thandai serves as the perfect refreshing drink that helps you stay hydrated all day long. Another connection of thandai with Holi is related to Lord Shiva. It is believed that he used to mix bhang, a preparation of cannabis, with thandai to consume it, and therefore, thandai is mixed with a small amount of bhang to make it a mildly intoxicating drink that works as a mood setter in the Holi festivities.
Every ingredient added in the preparation of this drink brings its health benefit that makes it richer in antioxidants. The dry additions such as nuts and seeds are soaked one night before so that they become soft and can be ground easily into a paste, which is then mixed with spices. This prepared mix is then dissolved into chilled milk and garnished with some saffron and crushed nuts, giving it an appealing look and a delicious taste. Spices like cardamom and black pepper aid in digestion and prevent stomach-related issues, while the almonds and pistachios are rich in antioxidants and vitamins that boost immunity. The natural sugar and other ingredients that are added to thandai make it an ideal drink to replenish the lost energy during Holi.
While the classic thandai maintains its popularity, multiple variations have emerged, including rose, kesar, and fruit thandai that feature an extra infusion of rose, saffron, and fresh fruits like mangoes and apples, respectively, giving a unique taste to the original drink. Bhang thandai is another addition to this list that is more popular in north India during the festivals of Holi and Mahashivratri. Thandai in modern times is not just limited to these festivals; it is now enjoyed throughout the year, especially in the summer season.
There are special pre-mixes of thandai available that people can easily purchase from the Kirana stores near their homes. Additionally, the flavor of thandai has made its way into the dessert section, where many chefs and restaurants incorporate its flavor into ice creams, cheesecakes, and more, thus further strengthening its roots in traditional Indian cuisine.
Thandai is more than just a drink; it represents Indian cultural heritage.
Its mythological significance and Ayurvedic properties with immense health benefits make it an indispensable part of Indian festivals like Holi. Whether enjoyed in its classic form or in fusion dishes, its taste, aroma, and freshness never fail to amaze people. Thandai continues to be a beverage that is cherished by all Indians, irrespective of their age.
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