Sharbat is a concentrated syrup: a little in a glass of something cold makes an instant summer drink. Every bottle of ours is 750 ml, so one goes a long way.
How to mix it
- Pour sharbat into a glass. Start with about 1 part sharbat to 4 parts liquid, then adjust to taste.
- Top up with chilled water, milk or soda, depending on the flavour (see below).
- Stir well, add ice, and serve.
Which to mix with what
| Mix with | Sharbats |
|---|---|
| Chilled water | Tripti, Falsa, Khus, Sandal, Bael, Bazuri, Lemon, Orange Frenzy, Misty Litchi |
| Cold milk | Kesariya Badam Thandai, Badam Elaichi, Brahmi Badam, Rooh e Gulab for rose milk, Mango Mania for a mango shake |
| Soda | Lemon Chatkara for street-style shikanji, Falsa, Lemon, Orange Frenzy |
| Over dessert | Rooh e Gulab and Khus over kulfi and falooda |
Where to start
- Our signature: Tripti, a dry alubukhara (plum) and herb syrup, deep ruby and sweet-sour. Mix it with water, plenty of ice and a slice of lime.
- For Holi: Kesariya Badam Thandai, with almonds, saffron and spices, ready to stir into cold milk.
- Something different: Chatpata Jaljeera, with mint, cumin and lemon. Add a little boondi on top.
- Can't choose? The Thandai + Tripti combo gives you both for ₹830, a saving of ₹68.