Flavours Of India: Neela Kaushik, Shibani Sethi Bring Forth Indian Heirloom Recipes

When women come together, something extraordinary happens. They build a community where they connect, share experiences, and support each other. That’s the story of GurgaonMoms—a 40K+ strong community of mothers from across the country. In Flavours of India: Heirloom Recipes from India’s Kitchens, these talented, multi-faceted women share a treasure trove of heirloom recipes bursting with flavours and traditions that have been passed down through the generations.

From refreshing beverages and tangy pickles and chutneys to wholesome vegetarian meals, indulgent non-vegetarian specialities, and decadent sweets, the book presents fifty exquisite, timeless recipes. From Punjab’s comforting Haldi ki Pinni, Gujarat’s delicious Dudhi na Muthiya, Andhra Pradesh’s popular Pesarattu Upma, West Bengal’s cherished Bhapa Doi, to Kerala’s zesty Puli Inji, each dish is a testament to India’s rich culinary heritage.

Here's an excerpt from Flavours Of India by Neela Kaushik Shibani Sethi

Panagam by Neela Kaushik, Tamil Nadu 

Panagam, a traditional drink offered to the Gods every day, has been an integral part of our family rituals for as long as I can remember. Growing up, the ringing of the puja bell by my father signalled the end of evening prayers. My sister and I would race to the puja room, recite our prayers hastily, and then eagerly extend our cupped palms to receive the Panagam. Carefully, my father would pour the sacred drink into our palms, ensuring not a drop spilled. We would savour its cool and refreshing taste—a  delightful blend of sweet and tangy flavours.  

My grandfather often reminded us of Panagam’s benefits,  emphasizing that it was an effective coolant, perfect for the hot, humid summers of the South. I vividly recall my amma preparing Panagam every day, my father offering it to the Gods,  and then lovingly sharing it with us. These memories fill my heart with joy and nostalgia.  

Even now, whenever I prepare or taste this drink, I am transported to those warm evenings, filled with love, devotion, and the simple joys of childhood. To me, Panagam is more than just a drink—it’s a cherished memory and a comforting reminder of family and tradition.

PANAGAM (Spiced Jaggery Drink) 

NEELA KAUSHIK TAMIL NADU SERVES: 2 PREPARATION TIME: 5 MINUTES COOK TIME: 5 MINUTES 

INGREDIENTS  

Water 240 ml 

Jaggery 60 gms, powdered 

Dry ginger powder ½ tsp  

Cardamom 4 pods, pounded coarsely 

Pepper powder ½ tsp  

Lemon juice ½ tsp 

Edible camphor ¼ tsp, powdered 

Salt to taste  

Basil 10–12 leaves 

METHOD 

Heat 240 ml of water in a saucepan and bring it to a boil. Once the water begins boiling, add dry ginger powder, cardamom powder, and pepper powder. Let the mixture simmer briefly, and then turn off the heat. 

Add the powdered jaggery to the hot mixture and stir until it fully dissolves. Allow the mixture to cool completely. Once cooled, strain the mixture through a fine sieve. To the strained mixture, add lemon juice and edible camphor and mix well. Adjust the taste by adding a pinch of salt. 

Finally, tear some basil leaves roughly by hand and mix them into the beverage. Your Panagam is now ready to serve.  

Note: Panagam can be served immediately at room temperature or can be chilled and served later. 

Bael ka Sherbet by Ambika Rikhye, New Delhi 

I come from a simple middle-class family where we enjoyed the little pleasures in life. My mother was a teacher at the same  school my brother and I attended. On those scorching summer days, just as we dragged ourselves home, exhausted and sticky, Mummy would whip up a glass of her famous Bael ka Sherbet for us. She was a master of this magical golden nectar, preparing the concentrate ahead of time and chilling it in the fridge. My brother and I would sit in front of the cooler, clutching our frosty glasses and relishing every sip.  

Now, unlike my mother, my cooking usually falls into one of two categories: ‘edible’ and ‘maybe next time’. But when it comes to a few dishes—and Bael ka Sherbet is definitely one of  them—I manage to surprise even myself. Found in abundance in North India during the summer, this humble fruit is a true hero for the tummy with its cooling and healing properties. But let’s be honest, it’s an acquired taste. In fact, someone once took a sip of this exotic sherbet and compared it to melted rubber. Now, I have no idea how they know what melted rubber tastes  like!  

But here’s the thing: the moment I catch a whiff of bael, I’m transported to those innocent, carefree childhood days— back to the golden years when time moved slower, the company was warmer, and simple, homemade food tasted like heaven. It’s funny how a fruit can hold so much nostalgia, even if it’s not  everyone’s cup of…well, sherbet. 

BAEL KA SHERBET (Wood Apple Cooler) 

AMBIKA RIKHYE NEW DELHI SERVES: 4–5 PREPARATION TIME: 20 MINUTES 

INGREDIENTS 

Bael (wood apple) 1 fruit, large  

Desi khaand (unrefined sugar) 2–3 tbsp 

Water 120 ml (approx.)  

Lemon juice (optional) 2 tsp  

METHOD 

Break open the bael and scoop the pulp into a bowl with a spoon.  

Add water and desi khaand to the pulp and begin mashing  with your hands. Continue mashing until the pulp starts to dissolve in the water, and the seeds and fibres separate. 

Strain the mixture using a fine sieve to get a smooth pulp. Adjust the sweetness by adding more khaand or a dash of lemon juice, according to your taste. 

While serving, dilute the mixture with more water to get your preferred consistency. 

Serving suggestion: For the best taste, serve chilled.  

Note: For optimal flavour, it’s recommended not to use jaggery or brown sugar in this recipe. If desi khaand is unavailable,  powdered white sugar can be used instead.

Extracted with permission from Neela Kaushik and Shibani Sethi's Flavours of India: Heirloom Recipes from India’s Kitchens; published by Aleph Book Company.