From Panakam to Pakhala: 7 Beloved Indian Dishes That Make Summer Bearable
As the Indian summer intensifies, culinary traditions across the country offer delightful respite.
From the backyards of rural villages to the terraces of bustling cities, food becomes more than just sustenance; it becomes a way to stay cool, connected, and comforted.
Each region taps into its seasonal wisdom, offering up cooling sips and light, nourishing meals that are as rooted in culture as they are in climate. Whether it’s a chilled clay cup of buttermilk after a hard day’s work or a bowl of fermented rice that soothes the soul, these summer staples are India’s delicious answer to the heat.
Let’s explore seven dishes and drinks that define Indian summers. While some are celebrated, others are passed down in family kitchens:
1. Panakam – A sacred South Indian sip
Where is it famous?
Tamil Nadu, Andhra Pradesh, and Karnataka.
Why is it loved?
Panakam is the best thirst-quencher on humid days. Made with jaggery, dry ginger, cardamom, and a dash of lemon, this sweet-spicy concoction is believed to balance body heat and boost energy. In homes and temples, it is served as prasadam, a sacred offering, as well as a practical antidote to the blazing sun. Its simplicity hides centuries of Ayurvedic wisdom in every sip.
Panakam is made with jaggery, dry ginger, cardamom, and a dash of lemon, Picture source: Archana’s Kitchen
2. Aamras – Mango royalty on a plate
Where is it famous?
Maharashtra, Gujarat, and parts of Rajasthan during mango season (April to June).
Why is it loved?
Aamras is not just food, it is an annual celebration of the mango, India’s most beloved fruit. Made by blending ripe Alphonso mangoes with a touch of cardamom or milk, the golden nectar is typically served with piping hot puris. It is indulgent, festive, and utterly nostalgic for many who grew up awaiting mango season like a festival.
Aamras is an annual celebration of the mango season, Picture source: Curly Tales
3. Pakhala Bhata – Odisha’s cool comfort bowl
Where is it famous?
Odisha and parts of Chhattisgarh and Bengal, especially during Pakhala Dibasa (observed on 20 March).
Why is it loved?
This humble dish of fermented rice soaked in water (often with curd) is a daily summer staple in Odia households. Eaten with sides like mashed potatoes, fried vegetables, or even dried fish, Pakhala is more than a meal, it is a tradition. The natural fermentation aids digestion and cools the body from within, making it the ideal lunch on scorching days.
Pakhala Bhata is a daily summer staple in Odia households, Picture source: The Better India
4. Sattu Paratha – Bihar’s energy boost
Where is it famous?
Bihar, Jharkhand, and Eastern Uttar Pradesh.
Why is it loved?
Sattu (roasted gram flour) is the unsung hero of the Indian summer pantry. Packed with protein and cooling properties, it is mixed with mustard oil, garlic, green chillies, and lemon juice to form a flavourful stuffing for parathas. Served with curd or raw onion, it is filling, affordable, and known to keep the body hydrated and energised through the hottest hours of the day.
Sattu Paratha is packed with protein and cooling properties, and is perfect for the summer season, Picture source: Chef Kunal Kapur
5. Khus Sherbet – The aromatic green elixir
Where is it famous?
Popular across North India, especially in Punjab and Delhi, during peak summer.
Why is it loved?
Khus, derived from the vetiver plant, is prized for its earthy aroma and cooling nature. The bright green sherbet is made by infusing water with vetiver extract, sugar, and sometimes lemon or rosewater. Often chilled with ice and served in tall glasses, it is a summer classic in Indian households. It is both refreshing and surprisingly soothing for heat-affected minds.
Khus Sherbet is popular for its earthy aroma and cooling nature, Picture source: Shutterstock
6. Ragi Ambli – Karnataka’s millet marvel
Where is it famous?
Karnataka, with versions also found in parts of Tamil Nadu and Andhra Pradesh.
Why is it loved?
Ragi, or finger millet, is a powerhouse grain known for its cooling and digestive qualities. In Ambli, ragi flour is cooked into a porridge, cooled, and mixed with buttermilk, salt, and sometimes cumin or coriander. It is often consumed by farmers before or after work in the fields. This beverage is nutritious, hydrating, and designed to sustain energy through the harshest summer days.
Ragi Ambli is consumed by farmers before or after work in the fields on the harshest summer days, Picture source: Karnataka Tourism
7. Chaas – The versatile buttermilk
Where is it famous?
Pan-India, with regional variations in Gujarat, Rajasthan, Maharashtra, and the South.
Chaas is a popular summer drink that is delicious and soothes your body during heat waves, Picture source: My Cooking Journey
Why is it loved?
Chaas, the spiced buttermilk, is the universal Indian drink of relief. Made by churning yoghurt with water and adding roasted cumin, curry leaves, or mint, it is both delicious and soothing. Whether served alongside a full meal or gulped down mid-afternoon, it aids digestion, replenishes lost electrolytes, and instantly cools the body.
Edited by Vidya Gowri Venkatesh
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