Mango lassi is one of the most popular lassi varieties, consisting of yogurt (dahi) and fresh mango. It commonly includes cardamom, water, and sugar. The ingredients are combined until the drink is creamy and frothy. Mango lassi should always be served well-chilled.

Among numerous types of lassis, this sweet mango version is the most common variety on the menus of Indian restaurants outside the country.

Chai masala is an aromatic beverage originating from India. It is made with a combination of sweetened black tea and milk that is spiced with a masala mix—which typically includes cardamom, ground ginger, cloves, cinnamon, and black peppercorns.

However, the choice and the exact proportion of spices often vary. Although there are several theories that claim otherwise, the origin of chai masala is mostly associated with the British tea trade. In the 19th century, the Chinese had a monopoly on the tea trade, and the British looked for other markets that would fulfill the high demand for black tea—which was a firm European favorite. 

As the name suggests, this lassi variety is sweetened. Along with sugar, it incorporates yogurt (curd) and usually some fruit or flavorings such as saffron or cardamom. Sweet lassi is often enjoyed after a meal or simply as a refreshing drink that is especially popular during warm summer days.

Lassi is traditionally prepared in clay pots. It is often topped with a dollop of thick cream (malai), and sweet varieties are commonly garnished with slivered nuts. There are many sweet lassi variations, and apart from traditional versions, mango lassi recently grew into one of the favorites.

This traditional Indian yogurt-based drink hails from the pre-refrigeration era when Punjabi farmers mixed their milk with sugar and curd, and kept the concoction in clay pots. Lassi is often flavored with a variety of fresh herbs, different spices, fruits, and floral essences.

It is typically mixed with ice and served as an accompaniment to hot and spicy dishes, as it provides refreshment for the palate and soothes the body, especially on hot summer days. Sweet lassi is called metha lassi and it often contains ginger, mint, rosewater, cardamom, and exotic fruits like mango. 

This prestigious tea was named after the Indian city of Darjeeling, the center of Bengali tea cultivation and once the starting point of a caravan route to Tibet. Even today this ancient city is still best known for the very best quality tea of the same name.

The tea cultivation in the West Bengal Darjeeling district goes back to Englishman Arthur Campbell (1805-1874) who experimented with different types of tea in his private garden in the wider Darjeeling area. This led to establishing the Darjeeling Company in 1864 which was renamed in 1896 to Darjeeling Consolidated Tea Company. 

Indian filter coffee is a preparation technique in which coffee is brewed with the use of an Indian coffee filter. This filter consists of two chambers—the upper one with a perforated bottom used to hold ground coffee and the bottom one in which brewed coffee is slowly dripped.

This brewing technique results in a richly-flavored, full-bodied coffee that is usually mixed with milk and sweetened with sugar. It is traditionally served in a tumbler with an accompanying saucer (davara). Sometimes, the combination of coffee and warm milk is continuously poured from one vessel to another until it is aerated and becomes frothy. 

A simple highball cocktail made with gin and tonic water poured over ice, then garnished with a lime wheel is called Gin and Tonic. In the early 19th century, the cocktail was introduced to India by British officers. Malaria was a persistent problem in India, so the officers used the cocktail to prevent and treat the disease with the tonic's quinine.

Due to its bitterness and sour notes, this cocktail is hugely popular worldwide, especially during the summer months. One can experiment with ratios of the components, even though suggested ratios of gin to tonic water range between 1:1 and 1:3. In some countries, it is commonly referred to as Gin Tonic, while people in English-speaking countries often simply call it G & T. 

Assam is a type of Indian black tea made from the leaves of Camellia sinensis var. assamica. This tea is only produced in the north-eastern Indian state of Assam. In the past, Assam tea was mainly thought of as a mass-produced black tea, but artisanal-produced high-quality teas are becoming more prominent.

Assam tea is distinguished for its strong earthy and malty flavor, though the final character largely depends on the harvesting cycle. The first harvests result in lighter, fruit-forward teas, and the second harvest will usually provide full-bodied and malty brews. 

Nimbu pani or shikanjvi is a type of spiced lemonade that hails from North India. It is usually prepared with freshly-squeezed lemon or lime juice, kala namak (black salt), still or soda water, and cumin, but the ingredients can significantly vary depending on the region.

Most varieties are sweetened, and the list of optional ingredients is vast and includes a wide array of additions and spices such as pepper, turmeric, jaggery, ginger, and many more. Nimbu pani is a refreshing, thirst-quenching drink that is typically enjoyed in summer.