Author name: Siddhi Panchal

A thick, creamy mango chocolate smoothie: mango puree blended with mango ice cream, a little milk and chocolate syrup, garnished with chocolate and mango slices.

A pulpy mango milkshake: mango blended smooth with milk, mango ice cream and sugar, then more mango pulsed in lightly for soft pieces in every sip.

Masala chai brewed with tea masala and cardamom, then poured into a kulhad heated on the flame so it bubbles up with a smoky flavour.

Royal falooda: rose syrup, soaked sabja seeds and homemade cornflour falooda sev in a tall glass, topped with a rose milkshake, ice cream and nuts.

A thick mango shake of ripe mango, vanilla or mango ice cream, chilled milk, cardamom and sugar, blended until smooth.

Cafe style cold coffee: chilled milk blended with coffee powder, sugar, chocolate syrup and ice until frothy, served in a chocolate-laced glass.

Creamy mango lassi: ripe mango pureed with sugar, blended with chilled curd and ice, thinned with a little water and topped with almond and pistachio flakes.

A refreshing fruit-infused water of thinly sliced lemon, cucumber, orange and ginger with fresh mint, chilled for 3 to 4 hours or overnight.

Raw mango cooked with black pepper, ground with sugar and black salt, then turned into three flavours of aam panna: lemon mint, honey ginger and jeera.

A smoky, frothy milk coffee: milk, sugar and coffee powder simmered together, then poured into a kulhad heated on the flame so it bubbles up.