Browse recipes

A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

Boricha: roasted barley simmered into a nutty, toasty, faintly sweet brown tea, drunk cold all summer instead of water. No sugar at all.

Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.

Indian lemonade, made savory with black salt and roasted cumin. Sweet, sour, salty and faintly smoky. The fastest cure there is for a hot afternoon.

Ripe watermelon blended with water and lime into something lighter and more drinkable than juice. Five minutes of work and it tastes like the middle of summer.

Watermelon and mango cut small and salted early so they give up their water in a colander rather than in the bowl, then tossed with red onion, chili, lime and cilantro. Sweet, sharp and hot at once, and it stays a salsa instead of collapsing into juice.

A dark, herby, aggressively savory spiced water: mint, cilantro, tamarind and roasted cumin. Drunk as an appetiser, and it genuinely works as one.