Made with tangy kokum squash, this drink finds its roots in the Maharashtrian cuisine. It is widely prepared across the state and often makes a perfect alternative for the quintessential nimbu paani ...

Soak kokum in water, mix it with jaggery, cumin, and black salt. Blend, strain, and serve cold. This drink mixes sweet and tangy flavours with healthy parts. Kokum sherbet helps regulate body ...

Taak is Maharashtrian buttermilk (chaas). It is typically flavoured with cumin, asafoetida, ginger, green chilli, coriander, rock salt and curry leaves. Other naturally hydrating Maharashtrian drinks ...