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.

Traditionally served at royal feasts and in the kitchens of the Mughals, Badam Ka Sharbat is an Indian drink that fits perfectly into your Holi menu. The protein, healthy fats, and delicate sweetness of almonds are celebrated in this sharbat, which is traditionally enjoyed as a summer cooler. Infused with cardamom, saffron, and rose, this badam sharbat recipe takes tradition to the next level by blending soaked almonds into a rich, creamy paste. Velvety and fragrant Badam Ka Sharbat is ideal for Holi, when families are looking for something a little extra special. So, are you ready to take your taste buds on a festive adventure?

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.