You must have your list of Holi celebration food ready to go, but there is a definite reason for this last-minute addition. It’s pani ke phulke, a street-style chaat unlike any you’ve had before. Don’t let the name confuse you — there’s no flatbread (or phulka) involved here. And this isn’t a drink to hydrate with. It’s a chaat and packs in all the flavours that make chaats a favourite across regions. Here, the phulke are actually small fritters made from moong dal. You could also make them from besan, but the dal ones absorb water better. The pani is a tangy, spicy concoction, similar to the golgappe ka paani and made from coriander and raw mango pulp or tamarind water (for the tang), and local spices. The two come together to form a unique chaat popular in UP and Bihar in India. So if you’re tired of the usual chaat and pakoras, try the pani ke phulke.

Ragi Ambali is a traditional summer drink from Karnataka, where finger millet has long been part of daily meals. Farmers relied on this mildly fermented porridge for hydration during peak heat. The natural fermentation improves digestibility, while yoghurt adds beneficial bacteria. Served slightly chilled, ambali supports gut health, replenishes electrolytes and provides steady energy without heaviness. It remains relevant today as a practical, low-cost cooling drink during scorching months.

Pistachio frozen yoghurt cup is a healthy frozen dessert that still feels indulgent. These are a treat for the eyes as well as the taste buds and are made with only three ingredients. There’s Greek yoghurt, crunchy pistachios and a natural sweetener, mixed and frozen into convenient individual portions. You get a protein-rich, probiotic-packed dessert that's far healthier than traditional ice cream but equally satisfying. What makes this recipe especially appealing is its versatility – you can enjoy these yoghurt cups plain for a guilt-free snack, or elevate them by dipping them in melted chocolate and sprinkling extra pistachios for a more luxurious treat.