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India's everyday tea: tea leaves boiled with milk, water, sugar and spices. Every home has its own mix; ginger (adrak) and cardamom (elaichi) are the most common.
Hot, in a cup or clay kulhad.
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India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
The 'champagne of teas': light, floral and muscatel, grown on Himalayan slopes. First flush (spring) is delicate; second flush (summer) is fuller. GI protected.
Strong, malty black tea from the world's largest tea-growing region; the base of most breakfast teas and Indian chai.
Bright, fragrant black tea from the blue mountains of the south; good iced.
Fragrant green tea brewed in a samovar with saffron and spices, topped with crushed almonds.
Salty pink tea from Kashmir; baking soda and long boiling turn it rosy.
Black lemon tea drunk after rich Malabar biryani to aid digestion.