Kanji is a fiery, sour drink popular in India, made from fermented black carrots and beets, known for its deep purple hue. Dating back to the Indus Valley Civilization, it is consumed seasonally in spring and early summer when winter vegetables are still available. Packed with electrolytes and gut-friendly bacteria, kanji serves as a refreshing, energizing drink, akin to homemade Gatorade. The author reflects on childhood memories of kanji, noting its strong, adult flavor and cultural significance, as well as its emergence as a drink that highlights the transition from spring to summer in India.
Kanji is not just a drink but a cultural marker in India, arriving without ceremony yet signifying the change in seasons with its vibrant taste.
Electrolyte-rich and teeming with gut-friendly bacteria, kanji serves as a refreshing alternative, reminiscent of homemade Gatorade enriched with cultural soul.
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