Summer brings popular beverages, and among them is the chaas recipe, made with yoghurt, spices, and salt. Add falsa berries to the chilled, refreshing summer drink, and the salty drink turns into a sweet, tangy one with the goodness of calcium, iron, antioxidants, and hydrating properties. The chaas has the probiotic goodness of yoghurt and the properties of flasa berries, making it the perfect cooling agent during sweltering summers that sweep the plains. The falsa fruit is locally harvested between May and July, and it is the perfect time to enjoy the occasional rain showers and cool down with the refreshing falsa chaas recipe. You just need the flasa berries, yoghurt, water, roasted cumin, two kinds of salt, black pepper and some garnishes. If you want your chaas recipe to turn out sweeter, you can add a bit of honey or sugar. To get a chilled drink, chill the yoghurt and water, then serve with ice cubes if you want it colder. This chaas recipe features falsa berries mashed, with the extracted juice added to chilled buttermilk, which is then whisked with chilled yoghurt and water. Then come the roasted cumin powder, black salt, and fresh mint, which add flavour to this hydrating and refreshing drink. You get a beverage with a nice pinkish-to-purplish hue that is simply delicious.

Khapli Wheat Bengali Style Luchi offers a hearty take on the classic Bengali fried bread that is often served during family gatherings, pujas, and special Sunday meals. Traditionally made with refined flour, this version uses Aashirvaad Chakki Khapli Atta, bringing the goodness of an ancient grain to a cherished regional recipe. Made from carefully selected khapli wheat, the atta contains 30% more protein than regular wheat and is naturally rich in dietary fibre. The flour undergoes more than 40 quality checks, helping home cooks achieve dependable results while adding extra nourishment to everyday cooking. This variation develops a light golden exterior and a soft centre that pairs beautifully with aloor dom, cholar dal, or vegetable curries. It is a practical way to enjoy traditional Bengali flavours while incorporating a heritage grain valued in Indian kitchens for generations.

There is something reassuring about having a homemade sharbat mix ready in the kitchen during peak summer. This simple premix combines fennel seeds, mishri, black pepper, and cardamom into a fragrant powder that can be stirred into chilled water whenever needed. Fennel brings its characteristic cooling flavour, while cardamom adds aroma and black pepper provides a subtle warmth that balances the sweetness. The mixture stores well and can be customized with lemon juice, black salt, chia seeds, or rose petals while serving. Quick to prepare and easy to use, it turns a glass of water into a refreshing summer drink within seconds.