Caffeine is almost ubiquitous. Coffee beans, tea leaves, kola nuts and cacao naturally contain caffeine. It’s in many beverages and even, in small amounts, in chocolate.
Long before India’s burgeoning bar scene spawned celebrity mixologists and cocktails with cult renown, the most refreshing, distinctive drinks were made by village grandmothers and at roadside dhabas: puckeringly sour aam panna, made from green mangos, or the musky, beet-red fermented vegetable juice kanji.
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