What Indians Were Drinking Before Tea Became Popular?
Before tea (chai) became the iconic beverage of India, Indians enjoyed a rich variety of traditional drinks deeply rooted in Ayurveda, regional customs, and climate-specific needs. These drinks not only served as daily refreshments but also played medicinal, cultural, and even spiritual roles. Long before the British popularized tea in India during the colonial era, the Indian subcontinent had developed its own unique beverage culture.
Milk-Based Beverages
Milk and its derivatives have always been central to Indian diets. Hot milk, often spiced with herbs or natural sweeteners, was a common beverage especially during cold seasons or religious fasts. A popular example is haldi doodh (turmeric milk), a golden-colored drink made with turmeric, black pepper, and sometimes ghee or jaggery. Revered in Ayurveda for its healing and anti-inflammatory properties, this drink continues to be widely consumed for immunity and respiratory health.
Another common milk drink was masala milk, made by boiling milk with spices like cardamom, saffron, nutmeg, and dry fruits. It was a festive drink, often served during religious or family celebrations.
Herbal and Ayurvedic Decoctions
Long before tea leaves became common, people consumed herbal infusions or decoctions known as kashayam (in South India), kadha, or kwath (in North India). These were medicinal brews prepared by boiling herbs, roots, bark, and spices. Common ingredients included tulsi (holy basil), ginger, cinnamon, cloves, and black pepper. These drinks were typically taken for digestion, immunity, or to treat seasonal ailments.
Tulsi tea (without actual tea leaves) was especially common in households. It involved steeping fresh tulsi leaves in hot water for a calming and detoxifying effect.
Buttermilk and Curd-Based Drinks
In tropical India, cooling drinks made from curd were everyday staples. Chaas, also known as buttermilk, was a light, savory drink prepared by diluting curd with water and flavoring it with salt, cumin, ginger, or coriander. It was ideal for digestion and cooling the body in the hot Indian climate.
Another popular variant was lassi, a thick yogurt-based drink, either sweet or salty. Especially common in Punjab and North India, sweet lassi was often flavored with rosewater or cardamom, while salty lassi included cumin and mint. These probiotic-rich drinks were not only refreshing but also nourishing.
Natural and Seasonal Coolants
Seasonal coolers were also popular, especially in summer. Panakam (from South India) was a jaggery-based drink flavored with dry ginger, cardamom, and pepper. It was often prepared during religious festivals like Ram Navami.
Similarly, sharbat, made with rose, khus (vetiver), sandalwood, or lemon, was a favorite in many parts of India. These drinks were natural coolants, offering relief from the heat while also supporting hydration and energy levels.
Nimbu pani or lemon water, often spiced with black salt or cumin, was another widely consumed homemade drink. It was simple, effective, and cheap—perfect for India’s humid conditions.
Grain-Based Energy Drinks
In rural and agrarian communities, drinks made from roasted gram flour or millets were popular. Sattu drink, prepared from roasted Bengal gram flour mixed with water, salt, lemon juice, and sometimes jaggery, was both a meal replacement and a summer cooler. Likewise, ragi malt, made from finger millet flour, was a nourishing drink rich in calcium and iron.
Fermented and Local Brews
In tribal and coastal areas, mildly fermented drinks like toddy (from palm sap) or rice-based brews were traditionally consumed. These were not just beverages but part of local rituals and social bonding.
Conclusion
India’s beverage culture long predates its love affair with tea. From curd-based drinks and herbal brews to milk infusions and grain-based nutrition drinks, Indians have always used nature’s ingredients wisely. These traditional drinks, many of which are regaining popularity today, reflect a deep understanding of health, climate, and seasonal balance.
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