This new cookbook has compiled heirloom recipes from every corner of India

Borhani

by Munmun Mukherjee, West Bengal

Borhani is a treasured part of my culinary heritage, rich with memories and cultural significance. During my university days, I savoured it at my best friend’s home and at lively wedding celebrations. My friend’s mother would prepare it with great care, blending yogurt with green chillies, mint, sugar, and salt to create a refreshing and vibrant drink.

Every glass of Borhani I had was a reflection of the joyful gatherings and strong bonds I formed during those times, making it a cherished part of my life.

Now, making Borhani allows me to reconnect with those warm memories and the spirit of hospitality. This heirloom recipe is more than just a drink – it represents family, tradition, and the comforting essence of home.

Ingredients (serves 3–4)

  • Yogurt 300 gms, thickened

  • Cumin powder 1 tsp, roasted

  • White pepper powder ½ tsp

  • Ginger paste ½ tsp

  • White mustard paste 1 tsp

  • Coriander leaf paste 1 tsp

  • Mint leaf paste 1 tsp

  • Green chilli paste 1 tsp

  • Black salt a pinch

  • Sugar 30 gms

  • Salt to taste

  • Water 80 ml

  • Coriander leaves to garnish

  • Mint leaves to garnish

Method

  • To thicken the yogurt, tie it in a muslin cloth and hang it for a while to allow the excess water to drain out.

  • In a mixing bowl, take the thickened yogurt and add...

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