As mercury levels creep up and air‑conditioners hum at full strength, households across India are once again turning to traditional, home‑made coolers to beat the heat. This summer, a new YouTube video from celebrity chef Ranveer Brar has lit up kitchen screens with “three summer spl drinks”—Amla Sharbat, Ragi Ambala (naache‑ki amlī) and Tanka Torani—reviving old‑world recipes just in time for peak season.
Amla Sharbat: A Vitamin‑C Boost With Nostalgia
At the heart of the video is Amla Sharbat, a tangy, slightly spicy concentrate that Brar describes as a “rambān” (remedy) for infections and fatigue. Using gooseberries, mango ginger (āmbehāḍ), jaggery, fennel and black peppercorns, the chef demonstrates how to cook down a thick paste that can be stored in the fridge for four to six weeks and thinned with water and ice over the days.
Health‑conscious viewers have particularly latched on to the vitamin‑C angle; Brar gently counters the idea that cooking “kills” Amla’s nutrients, pointing out that Ayurvedic classics like Chyawanprash also cook the fruit and still pack strong immunity benefits. For many, the drink is less a supplement and more a sensory time‑travel capsule—childhood summers, roadside sabzi‑wālas, and the smell of fresh herbs in the morning.
Ragi Ambala: Cooling South Indian Comfort
Next up is Ragi Ambala, a thick, fermented porridge‑based drink that Brar links to regions like Nagpur and Nasik, where ragi abuse is common despite the heat. By mixing roasted ragi flour with water into a smooth “porish” (porridge), then tempering it with onion, green chillies, coriander, curd and lemon, he turns a grain often associated with winter into a summer tonic that “cuts the internal heat clean.”
Food bloggers in Maharashtra and Karnataka have noted that the recipe mirrors local dishes such as ragi kanji or amlī, but Brar’s version adds a modern twist—using ice and chilled water for city‑dwellers who miss the village‑style clay‐pot chill. Viewers are sharing their own spins on social media, swapping red chilli for green chilli to adjust spice, or using sugar instead of jaggery for a less earthy taste.
Tanka Torani: Jagannath‑Inspired Rice Water Cooler
The third star of the video is Tanka Torani, a fermented rice‑water drink tied to the culture of Puri and the Jagannath temple complex. Brar explains how cooked rice is left in a clay pot with water for 12–16 hours, allowing probiotics to develop naturally—what he calls “the original probiotic drink” long before packaged kombuchas or kefir hit the market.
For the tempering, he uses lemon leaves, mango ginger, curry leaves and fresh green chilli, then blends this with beaten curd and lemon juice to create a slightly sour, refreshing suspension that he claims protects the stomach from heat‑related upset. The drink’s Instagram‑friendly visuals—lemon slices, mint sprigs and terracotta tumblers—have made it a favourite for food‑stagrammers and recipe‑reel creators, especially in Odisha and Bengal.
Why Heritage Recipes Are Trending Again
Beyond the flavours, Brar’s message is cultural: “We have our own summer coolers; we’ve had them for centuries.” The video is part of a broader trend where Indian audiences are swapping flashy, imported “functional” drinks for time‑tested, grain‑ and herb‑based beverages that double as nutrition, hydration and nostalgia.
Video Credit – Chef Ranveer Brar
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