1.  Kambu Koozh

Kambu Koozh is a high-protein porridge/drink made of local millet served in Tamil Nadu. Mentioned in the Sangam literature as a breakfast item, the drink is highly popular among labourers and domestic workers due to its high protein content.

2. Thari Kanji

A popular drink in Kerala, the drink is usually served in iftar feasts during Ramadan. Initially, it was prepared by people who couldn’t afford lavish feasts for iftar, and had to be restricted to a few dishes.

As per food blogger Sobha, “The aroma of roasted semolina is not what you will experience in the recipe, but that of the roasted shallots and subtle cardamom. The fried shallot in the topping is unique to Malabar and adds a distinctly sweet flavour.”

3. Sambharam

The drink is Kerala’s version of buttermilk lassi. However, unlike lassi, it is made spicy by adding crushed bird’s eye chillies, shallots, curry leaves and salt. The drink is common among daily wage labourers who toil in the heat as it is a great coolant.

4. Filter Coffee

The list would not be complete without mentioning the iconic filter coffee. It is made using a strong coffee decoction and sweetened hot milk and is served in a copper glass.

It was introduced to the region by a Sufi saint named Baba Budan. He smuggled seven coffee beans from Yemen and cultivated them in the Chikmagalur district of Karnataka.

5. Panakam

Made with dry ginger, jaggery and cardamon, Panakam or panaka in Kannada is the quintessential South Indian summer cooler. Reports suggest that it was served as an Oral Rehydration Solution (ORS) in parts of South India where the humidity is high as it is rich in antioxidants, minerals, iron and potassium content.

6. Nannari Sherbet

The love of sherbet unites the entire country. In the South of India, the drink is made of nannari (Indian sarsaparilla) extract. With its first mention in a 12th-century Persian book written by Zakhireye Khwarazmshahi, the drink is said to have reached India with the Mughal emperor Babur.

7. Avil milk

Made of banana, milk and roasted rice flakes, it was a Kottakkal native Hussain V, who set up an avil milk stall in Kerala in 1993. Served with fancy twists such as with dry fruits, ice cream, or nuts, there are hundreds of joints in Kerala that sell this popular cooler.

8. Jigarthanda

A coolant made with milk, almond pisin, khoya, and nannari root syrup, Jigarthanda is very popular in Madurai. The name is derived from two Hindi words — jigar and thanda, or something that “cools the heart”.

There are two popular origin theories — one suggests that it originated in the kitchens of the Mughals, and the other says that it comes from the coastal region between Pudukkottai and Ramanathapuram through which goods are transported from northern India to Madurai.

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