Distinctly Indian. Yours to Make, Share & Celebrate.
These are not café recipes. Not restaurant recipes. Not recipes from anywhere else. They were conceived specifically for your kitchen, your home, your table — drawing from the deep wells of Indian regional food culture that the world has never tasted. Kokum from the Konkan coast. Bel fruit from summer North India. Noon chai from the valleys of Kashmir. Nannari from the temples of the South. Each one made possible by a single can of RISHI ENERGY™ URJĀ FIZZ.
From the Markets, Mountains & Coasts of India.
Every recipe on this page draws from a regional Indian food tradition — many of which have existed for hundreds or thousands of years but have never been made into a modern chilled wellness drink. We have connected each one with the Ayurvedic botanical foundation of RISHI ENERGY™ to create something both ancient and entirely new.
These recipes are yours — to make at home, to share with guests, to serve at gatherings, to photograph and enjoy. They ask for simple, accessible ingredients available at any Indian market or grocery. Some you may have tasted in completely different forms before. In this form, they have never existed until now.
"Every sip of RISHI ENERGY™ is a sip of the five elements — and every recipe here honours one corner of the land that gave us those elements."
Kokum — the deep ruby-purple Garcinia indica fruit — has been cooling the Konkan coast for centuries. In sol kadhi, in amti, in every summer drink of Western India. It has a tartness unlike any citrus — deeper, slower, more complex. Here it meets RISHI ENERGY™ for the first time in a chilled sparkling form, and the combination is extraordinary: two of the most distinctly Indian flavours in existence, in a single glass.
"Kokum is the soul of the Konkan coast — served in every home from Mumbai to Mangalore as the first thing offered to a guest in summer. Its cooling effect on the body is immediate and profound. In Ayurveda it is classified as a Pitta-pacifying ingredient — one of the most effective natural remedies for heat and inflammation."
- RISHI ENERGY™ URJĀ FIZZ150 ml
- Kokum syrup — see note below — or 6 dried kokum pieces soaked in 60ml warm water for 20 min, squeezed and strained40 ml
- Himalayan pink salt — small precise pinch⅛ tsp
- Roasted cumin powder — a very light dustingtiny pinch
- Fresh lime juice10 ml
- Pure coconut water, unsweetened — optional, amplifies the cooling30 ml
- 1If using dried kokum pieces: soak 6 pieces in 60ml of warm water for 20 minutes until they have released their deep ruby colour and tart essence. Squeeze each piece thoroughly against the side of the bowl, then strain the liquid through a fine sieve. The resulting liquid should be deep garnet-purple and intensely tart. This is your concentrate.
- 2In your glass, combine the kokum concentrate, pink salt, roasted cumin powder, and lime juice. Stir once — just enough to dissolve the salt. The cumin is not a strong flavour here; it is a whisper of the street that grounds the tartness of the kokum.
- 3Add optional coconut water and stir once more. Fill the glass with ice — large cubes preferred so dilution is slow.
- 4Pour RISHI ENERGY™ URJĀ FIZZ slowly over the back of a spoon so it sits on top of the kokum base for just a moment before the natural mixing begins. The contrast — deep garnet below, pale golden fizz above — is beautiful before the first stir.
- 5Garnish with a paper-thin dried kokum piece resting on the rim and a tiny fresh mint leaf on the foam. Drink immediately while cold.
Dried kokum pieces and readymade kokum syrup (aamras wala kokum sharbat concentrate) are available at any Maharashtra, Goa, or South Indian grocery store, and widely online. The dried pieces keep indefinitely. Once soaked and strained, the concentrate keeps refrigerated for 5 days. The readymade syrup is an excellent shortcut for daily use — check that it contains no artificial colour or flavour.
Thandai — the spiced almond-fennel-rose milk of Holi — is one of India's most deeply beloved festival drinks. Its spice blend is ancient: almonds, fennel seeds, cardamom, black pepper, poppy seeds, dried rose petals, and melon seeds. Here that blend is combined with chilled oat milk and RISHI ENERGY™ to create something that tastes like Holi morning feels — festive, floral, warm with spice, and alive with carbonation. Serve it at any celebration.
"Thandai is a gift of ancient Bhārata — far older than any medieval court, rooted in Shaiva and Vaishnava tradition. The word comes from thanda — 'cold' — and it was offered on Mahashivratri and Holi as a sacred festival drink and Ayurvedic cooling tonic. The spice blend is a complete Vedic formulation: each ingredient chosen not just for flavour but for its effect on body, mind, and spirit."
- Blanched almonds, soaked in water overnight20 pieces
- Fennel seeds (saunf)1 tsp
- Melon seeds (magaz) — or sunflower seeds as substitute1 tsp
- Dried rose petals — food grade1 tbsp
- Green cardamom, seeds removed from pods4 pods
- Freshly cracked black pepper6 cracks
- Raw honey or date sugar15 ml
- RISHI ENERGY™ URJĀ FIZZ120 ml
- Cold oat milk or fresh almond milk60 ml
- Thandai paste (from the blend above)2 tbsp
- Food-grade rose water5 ml
- A tiny pinch of saffron in 10ml warm water, steeped 5 minfor colour
- 1Make the thandai paste: blend soaked almonds, fennel, melon seeds, rose petals, cardamom seeds, black pepper, and honey with 80ml of cold water in a high-speed blender until completely smooth. Strain through a fine mesh until the liquid is smooth with no grit. This paste keeps refrigerated for 4 days and makes enough for 6 to 8 drinks.
- 2In your glass, combine the thandai paste, cold oat milk, rose water, and steeped saffron water. Stir well until fully integrated — the colour should be a beautiful warm cream with a faint amber glow from the saffron.
- 3Add ice — large cubes are ideal. The thandai base is denser than water and will create a beautiful layered separation from the fizz on top.
- 4Pour RISHI ENERGY™ slowly in one arc over the back of a spoon. The carbonation lifts the rose aroma out of the thandai base and carries it upward through the glass.
- 5Garnish with dried rose petals on the foam surface, three blanched almond slivers pressed gently into the foam, and a pinch of saffron.
For Holi, Diwali, or any celebration gathering: make a large batch of the thandai paste the evening before. Store in the refrigerator. At party time, all guests need to do is pour thandai paste, oat milk, and RISHI ENERGY™ over ice in any glass. This scales beautifully to 20, 30, or 50 guests with zero effort at service. The most distinctively Indian party drink in the world — and no one else is making it quite like this.
Bel — the wood apple, fruit of Lord Shiva's sacred tree — is one of Ayurveda's most powerful summer cooling foods. Bel panna is the ancient drink made from its pulp: sweet, musky, earthy, unlike any other fruit on earth. In the heat of a North Indian summer, a glass of bel panna is equivalent to drinking the shade. Here it meets RISHI ENERGY™ and becomes something both grounding and effervescent — the most deeply Indian drink in this collection.
"Bel is worshipped in the temples of Lord Shiva not just for its spiritual significance but because ancient Ayurvedic texts specifically prescribe its pulp for heat stroke, digestive disorders, and fever. The fruit is so central to Ayurvedic medicine that it appears in the Charaka Samhita — one of the foundational texts of Ayurveda — as a primary digestive tonic."
- RISHI ENERGY™ URJĀ FIZZ130 ml
- Fresh bel (wood apple) pulp — scoop from one ripe bel and remove the seeds and stringy fibres3 tbsp
- Raw jaggery — grated — or date syrup as substitute15 g
- Roasted cumin powder (jeera powder)¼ tsp
- Fresh lime juice15 ml
- Himalayan black salt (kala namak) — this is essential; regular salt will not give the same result⅛ tsp
- Cold water for blending the base60 ml
- 1Blend bel pulp, jaggery, roasted cumin powder, lime juice, kala namak, and 60ml of cold water together in a small blender or with an immersion blender until completely smooth. The texture should be like a thin purée — smooth, not fibrous. Strain once through a fine mesh if any fibres remain.
- 2Taste the base. It should be sweet, tart, earthy, and have the distinctive sulphuric warmth of kala namak on the finish. Adjust jaggery or lime to your preference.
- 3Pour the bel base into a tall glass. Add ice — fill the glass completely. The bel base settles at the bottom under the ice naturally, which is the intended effect.
- 4Pour RISHI ENERGY™ slowly over the ice. It floats on the cooled bel base for a moment before the two naturally integrate. Stir once gently with a long spoon to lightly combine, leaving visible layers.
- 5Serve immediately. The earthy bel and coconut-passionfruit notes of RISHI ENERGY™ find each other in an entirely unexpected way — rich and tropical and ancient at once.
Fresh bel (wood apple) is available at any North or Central Indian vegetable and fruit market from March to June. Outside summer season, dried bel powder (available at Ayurvedic stores and online) makes an excellent substitute — use 1 heaped teaspoon dissolved in 60ml warm water in place of fresh pulp. Kala namak is available at any Indian grocery and is the non-negotiable ingredient that makes this drink taste unmistakably like summer in North India.
The marigold — genda phool — is India's most ubiquitous flower. It garlands every temple deity, every wedding mandap, every doorway at Diwali. Its petals are edible, intensely aromatic, mildly bitter-sweet, and rich in lutein. No one in the world makes a cold drink from it — which is precisely why this recipe exists. Cold-brewed marigold petals produce a golden, faintly vegetal, surprisingly floral tea that makes the most distinctively Indian base imaginable.
"Marigold petals (Calendula / Tagetes) have been used in Ayurvedic medicine for over 2,000 years — primarily as a wound-healing, anti-inflammatory, and skin-protective herb. Aztec healers in Mexico independently arrived at the same medicinal conclusions. The fact that one of India's most common flowers has never been turned into a cold drink before is one of this collection's most remarkable facts."
- RISHI ENERGY™ URJĀ FIZZ130 ml
- Marigold cold brew — 2 tbsp fresh or dried food-grade marigold petals (genda phool) in 250ml cold water, steeped 4 hours in fridge and strained60 ml
- Fresh ginger juice — pressed or grated and squeezed15 ml
- Fresh lime juice15 ml
- Raw honey10 ml
- Himalayan black salt (kala namak)tiny pinch
- 1Prepare marigold cold brew ahead: separate petals from the flower heads of fresh genda phool (food-grade only — not the decorative marigolds from a florist which may have been treated with pesticides). Place petals or dried food-grade marigold in cold water, steep 4 hours in the refrigerator, strain. The cold brew will be pale amber-gold and have a delicate, vegetal, faintly honeyed aroma. Keeps 48 hours.
- 2In your rocks glass, combine marigold cold brew, ginger juice, lime juice, honey, and kala namak. Stir with a bar spoon until the honey is fully dissolved.
- 3Fill with crushed ice — the texture of crushed ice is important here, giving each sip a slightly different temperature and dilution as you drink.
- 4Pour RISHI ENERGY™ in a slow spiral around the rim of the glass, letting it cascade through the crushed ice in a visible helical pattern.
- 5Garnish with 3 to 4 whole fresh marigold petals laid directly on the foam surface and a thin slice of fresh ginger pressed against the inside of the glass.
For this recipe you need food-grade marigold petals — sourced from plants that have not been sprayed with pesticides or treated with florist chemicals. The best sources are: your own kitchen garden (marigolds are easy to grow in any pot), organic vegetable markets, Ayurvedic herb suppliers (who sell dried calendula/genda petals specifically for culinary use), or online natural herb stores. One flower head from your garden makes enough petals for 3 drinks.
Chandan sharbat — sandalwood syrup with citrus — has been served in the royal courts of ancient Bhārata since Vedic times as a sacred cooling tonic for heat, anxiety, and fever. The aromatic profile of sandalwood is unlike anything else in the culinary world: earthy, creamy, medicinal, and deeply calming. Here it combines with Indian nimbu (lime), honey, and RISHI ENERGY™ to produce something that genuinely transports you — one sip and you understand why emperors drank it.
"Sandalwood (Chandan / Santalum album) is sacred in India not just spiritually but medicinally. Ayurveda classifies it as a Pitta pacifier of the highest order — it cools, calms, and soothes the nervous system. Clinical studies confirm sandalwood aroma activates parasympathetic nervous activity and significantly reduces heart rate within 10 minutes of inhalation."
- RISHI ENERGY™ URJĀ FIZZ120 ml
- Chandan (sandalwood) syrup — natural, not artificial; available at Ayurvedic stores as sharbat e sandal20 ml
- Fresh Indian nimbu (lime) juice — or regular lime20 ml
- Raw honey — local wildflower if possible8 ml
- Food-grade rose water5 ml
- A pinch of ground dried mint — or 2 fresh mint leaves, bruisedto taste
- 1In your copa glass or coupe, combine the chandan syrup, lime juice, honey, rose water, and mint. Stir slowly and deliberately — three full rotations. The honey may need a few seconds to dissolve fully into the lime juice; keep stirring until no threads of honey are visible.
- 2Add a single large ice sphere or 2 to 3 large ice cubes. Do not use crushed ice for this drink — larger ice keeps the aromatic compounds intact for longer by limiting dilution.
- 3Pour RISHI ENERGY™ URJĀ FIZZ in one unbroken, deliberate pour. As the effervescence rises through the chandan base, it carries the sandalwood aroma upward in a visible, fragrant mist — particularly noticeable if you hold the glass just below your face as you pour.
- 4Do not stir after adding the fizz. The pale gold of the sandalwood base and the golden fizz are a beautiful visual combination — two golds, different intensities.
Look for natural sandalwood sharbat concentrate (sharbat e sandal) at Hamdard medical stores, Ayurvedic pharmacies, traditional sweet shops, and online. The key word is "natural" or "Ayurvedic" — many commercial versions are artificially flavoured and will not produce the same result. Rooh Afza and similar drinks are not a substitute. You are looking specifically for chandan sharbat with real sandalwood extract.
Kala khatta — dark tamarind-black salt syrup with raw mango — is the flavour of every Indian summer childhood. The street gola, the slushie cart outside school, the jaljeera at the mela. It is India's most nostalgic flavour and also one of its most sophisticated: deeply sour, sulphuric from kala namak, spiced with jaljeera, with the roasted-earth warmth of cumin. In RISHI ENERGY™ it becomes something utterly familiar yet entirely new.
"Kala namak — Himalayan black salt — is one of Ayurveda's oldest digestive ingredients. It contains hydrogen sulphide (the distinctive egg-like aroma), iron sulphide, and over 80 trace minerals. Ancient Ayurvedic texts prescribe it specifically for digestive fire (agni) stimulation, bloating relief, and as a general tonic for the digestive tract."
- RISHI ENERGY™ URJĀ FIZZ150 ml
- Amchur (dried raw mango powder) dissolved in 40ml warm water½ tsp amchur
- Tamarind concentrate — small amount, or seedless tamarind pulp dissolved in 30ml warm water and strained1 tsp
- Himalayan black salt (kala namak) — the defining ingredient¼ tsp
- Jaljeera powder (premade) or roasted cumin + dried mint + black pepper mix¼ tsp
- Fresh lime juice15 ml
- Raw jaggery or regular sugar — just enough to balance the sour5 g
- 1Dissolve amchur in 40ml of warm water, stirring until no powder remains. This is your raw mango base. Add tamarind concentrate and stir to combine. The resulting liquid should be deeply tart and dark — somewhere between sour and earthy.
- 2Add kala namak, jaljeera powder, lime juice, and jaggery to the tart base. Stir until the jaggery dissolves completely. Taste: it should be bold — sour, salty-sulphuric from the kala namak, warmly spiced, and just barely sweet. Adjust each element to your preference.
- 3Fill a tall glass with ice. Pour the concentrate over the ice.
- 4Pour RISHI ENERGY™ URJĀ FIZZ directly over the ice. The carbonation will immediately carry the kala namak and jaljeera aroma upward — the smell before the first sip is the whole memory of every Indian summer.
- 5Stir once gently. Dust a tiny pinch of kala namak on the foam surface as a finishing touch.
Do not attempt this recipe with regular salt. Kala namak is the flavour. It is available in every Indian grocery store and online for a very small amount. Make the concentrate in a large batch — it stores refrigerated for 1 week — and keep a bottle in your fridge for a daily digestive drink. One glass of this before a main meal is an ancient Ayurvedic practice for stimulating digestive fire before eating.
Noon chai — the salted, pink tea of Kashmir — is the most distinctive tea culture in India and one of the most unusual in the world. Made by brewing green gunpowder tea with baking soda (which creates the pink colour), then adding milk and salt, it has a flavour unlike any other tea: nutty, milky, faintly savoury, with notes of pistachio and cardamom. Here it is reimagined as a chilled fizz — the pink colour preserved, the nuttiness of pistachio deepened, and RISHI ENERGY™ adding the effervescent lift the original never had.
"Noon chai — literally 'salty tea' in Kashmiri — is drunk several times daily in the Kashmir Valley, particularly in the morning and afternoon. The distinctive pink colour comes from the reaction of the tea's tannins with baking soda during the vigorous churning (patsch) process. Cardamom and pistachios are the traditional garnishes, and no Kashmiri household serves a guest without it."
- RISHI ENERGY™ URJĀ FIZZ100 ml
- Strong green gunpowder tea or regular green tea, brewed in 100ml boiling water, cooled completely80 ml
- A tiny pinch of baking soda added to the hot tea while brewing — this creates the pink colour⅛ tsp
- Cold oat milk or fresh pistachio milk40 ml
- Himalayan pink salt⅛ tsp
- Cardamom, freshly ground⅛ tsp
- Raw honey — just a touch5 ml
- Crushed pistachios for garnish1 tsp
- 1Brew the green tea very strong in 100ml of boiling water — use 1.5 teaspoons of loose tea or 2 teabags and steep for 5 full minutes (longer than you normally would, as the intensity is necessary). While the tea is still hot, add the tiny pinch of baking soda. You will see the colour shift toward pink-brown. Cool completely — refrigerate for 20 minutes if in a hurry.
- 2Once the tea is completely cold, combine it with pink salt, ground cardamom, and honey. Stir until the honey dissolves. Add oat milk and stir once.
- 3Pour this spiced pink tea base over a glass filled with large ice cubes. The pale pink of the tea against the ice is already visually beautiful.
- 4Pour RISHI ENERGY™ URJĀ FIZZ slowly over the back of a spoon. As the fizz and the pink tea base meet, they create a gradient — pink below, golden above — that captures the colours of a Kashmiri evening sky.
- 5Scatter crushed pistachios on the foam surface and rest a whole green cardamom pod on the rim. Serve immediately.
The pink colour is created by the baking soda reacting with the tea tannins. Use just a tiny amount — too much and the tea becomes overly alkaline and bitter. The colour should be a subtle dusty rose-pink, not a vivid magenta. If using butterfly pea flower as an additional colour enhancer (optional), add 3 dried flowers to the brewing step and remove before straining. For a Kashmiri noon chai experience at a celebration, prepare the base the evening before and refrigerate — the colour deepens beautifully overnight.
Imli — tamarind — is the thread that runs through the entire Indian food tradition: in chutneys, in sambhar, in pani puri water, in jaggery candy, in Worcestershire sauce, in every cuisine from Tamil Nadu to Punjab. In Ayurveda it is a primary digestive tonic. Here it is made into a "shrub" — a drinking vinegar preparation that is the oldest functional wellness drink concept in the world — using dates, jaggery, and cinnamon, then topped with RISHI ENERGY™ for a drink that is simultaneously nostalgic and entirely new.
"Tamarind contains tartaric acid, one of the most powerful natural antioxidants known to food science. It is rich in B vitamins, magnesium, potassium, and iron. Ayurveda classifies it as a digestive fire (agni) stimulant and specifically recommends it for sluggish digestion, liver health, and constipation. The ancient Sanskrit texts reference it as Amlika — the sourness that activates."
- Seedless tamarind block — soak in 200ml warm water for 30 min, then mash and strain through a fine sieve50 g
- Medjool dates — pitted and roughly chopped4 dates
- Raw jaggery, grated25 g
- Ceylon cinnamon stick1 stick
- Freshly cracked black pepper4 cracks
- Apple cider vinegar — with the mother, unfiltered1 tbsp
- RISHI ENERGY™ URJĀ FIZZ160 ml
- Imli shrub concentrate (from above)30 ml
- Fresh lime juice10 ml
- Kala namaktiny pinch
- 1Make the shrub concentrate: blend the strained tamarind water, pitted dates, jaggery, cinnamon, black pepper, and apple cider vinegar in a small blender until smooth. Fine-strain. Store the concentrate in a glass jar in the refrigerator — it keeps for 2 weeks and improves as it matures overnight.
- 2For each glass: combine 30ml of imli concentrate with lime juice and kala namak in your glass. Stir once.
- 3Add ice — large cubes are ideal. The concentrate is dense and naturally sinks below the ice, creating the base for a layered pour.
- 4Pour RISHI ENERGY™ directly over the ice in one continuous pour. The tamarind's natural tartaric acid reacts with the carbonation to create a particularly vigorous effervescence — the drink bubbles beautifully for 30 to 40 seconds after pouring.
- 5Stir once slowly. The drink should be a warm amber-brown with visible carbonation. Taste: tart, sweet, gently sour, with a warming spice finish from the cinnamon and pepper.
The imli shrub concentrate, taken in 15ml with warm water each morning (the "drinking vinegar" practice), is one of the most ancient digestive wellness rituals in both Ayurvedic and Persian medical traditions. Keep a jar in your refrigerator and use it both as your morning tonic and as the base for this drink. The apple cider vinegar with the mother adds live probiotic cultures, and the tamarind provides tartaric acid and B vitamins. The RISHI ENERGY™ adds its complete adaptogen stack. This is wellness stacked five layers deep.
Nannari — Indian sarsaparilla, Hemidesmus indicus — is the most therapeutic and least-known ingredient in this entire collection. Used for over 3,000 years in South Indian Ayurveda as the supreme cooling root, it is the base of the most beloved summer drink of Tamil Nadu: nannari sarbath. Its flavour is extraordinary — earthy, root-forward, faintly vanilla-like, medicinal, with a cooling sensation on the throat that is immediate and profound. Globally almost entirely unknown. This is its first encounter with RISHI ENERGY™.
"Hemidesmus indicus — anantamool in Sanskrit, nannari in Tamil — is prescribed in Charaka Samhita and Sushruta Samhita as a blood purifier, kidney tonic, and the supreme Pitta-pacifying herb. Modern research confirms it contains saponins (natural surfactants and anti-inflammatories), flavonoids, and lupeol — a compound shown to have significant anti-cancer properties in preliminary studies."
- RISHI ENERGY™ URJĀ FIZZ140 ml
- Nannari syrup (Indian sarsaparilla syrup — available at any South Indian grocery or online)30 ml
- Fresh lime juice15 ml
- Pure coconut water, unsweetened40 ml
- Himalayan pink salt — small precise pinch⅛ tsp
- Fresh basil seeds (sabja / tukmaria) — soaked in cold water 15 min until fully bloomed1 tsp soaked
- 1Soak basil seeds (sabja) in cold water for 15 minutes ahead of time. They will bloom to 4 to 5 times their size and develop a clear, gel-like coating — identical to the sabja seeds used in falooda. This is not optional — they are the textural signature of the traditional nannari sarbath experience.
- 2In your tall glass, combine nannari syrup, lime juice, coconut water, and pink salt. Stir once. The colour should be a beautiful pale root-beer amber.
- 3Add ice — fill the glass completely. Drop in the bloomed sabja seeds directly into the base liquid before adding the ice so they are distributed through the drink, not sitting on top.
- 4Pour RISHI ENERGY™ URJĀ FIZZ slowly over the ice in one arc. The pale gold of RISHI ENERGY™ over the warm amber nannari base creates a two-tone effect with the sabja seeds visibly distributed through both layers.
- 5Do not stir. Drink through a wide straw so the sabja seeds are part of every sip — this is the traditional way and the textural contrast is the whole point.
Nannari syrup is available at any South Indian grocery store (Tamil, Malayali, Andhra stores), Ayurvedic pharmacies, and widely online under the names "nannari sarbath concentrate," "Indian sarsaparilla syrup," or "anantamool sharbat." It is inexpensive and keeps indefinitely refrigerated once opened. Sabja seeds (basil seeds, tukmaria) are available at any Indian grocery and any health food store. This is the most cooling drink in this entire collection — make it on the hottest day of the year and tell us we are wrong.
Madhvika — fermented honey tonic — is one of the oldest recorded wellness practices in ancient India, referenced in the Charaka Samhita as a tonic for all three doshas. In its modern form it becomes a vivid, warming, deeply functional daily ritual: raw local honey, apple cider vinegar, cinnamon, black pepper, and a squeeze of lime — all the ancient digestive intelligence of Indian medicine, then charged with RISHI ENERGY™ to create the most complete daily wellness drink in this collection. Not a treat. A practice.
"Madhvika is described in the Charaka Samhita as 'the drink that cleanses all channels of the body' — a complete tonic for the digestive fire, the liver, and the immune system. Raw honey in Ayurveda is called 'Madhu' and is classified as one of the most sacred and therapeutically potent foods. When combined with acidic ingredients like lime or vinegar, it becomes even more bioavailable."
- RISHI ENERGY™ URJĀ FIZZ180 ml
- Raw local wildflower honey — the more local and unprocessed, the better15 ml
- Apple cider vinegar — with the mother, unfiltered and organic15 ml
- Fresh lime juice15 ml
- Ceylon cinnamon — freshly ground from a stick, not pre-ground powder⅛ tsp
- Freshly cracked black pepper — the piperine activates all other compounds2 generous cracks
- Fresh ginger juice — a small drop for warmth5 ml
- 1In your glass, combine raw honey, apple cider vinegar, lime juice, freshly ground cinnamon, black pepper, and ginger juice. Stir vigorously for 30 full seconds until the honey is completely dissolved — it will not dissolve easily into the cold vinegar and lime without sustained stirring, or you will taste unintegrated sweetness.
- 2Taste the base before adding anything else. It should be bright, sharp, warming, and complex — tart from the vinegar, sweet from the honey, warming from the cinnamon, pepper and ginger. This is your madhvika concentrate. It is very good on its own as a morning shot.
- 3Add ice to your glass — a single large cube or sphere is ideal. The slower dilution allows the complex flavours to evolve as you drink rather than washing away immediately.
- 4Pour RISHI ENERGY™ URJĀ FIZZ slowly over the ice and the concentrate. The carbonation will cause a brief vigorous reaction with the acidity of the vinegar — this is normal and beautiful. The bubbles subside in 20 to 30 seconds into a steady, fine effervescence.
- 5Stir gently once. The combination of the madhvika concentrate and the RISHI ENERGY™ adaptogen stack creates the most complete daily wellness drink in this entire collection. Drink it every morning for 14 days and record how you feel.
Make a 7-day batch of the madhvika concentrate on Sunday: 7x each ingredient, stirred into a glass jar, refrigerated. Each morning take 45ml of the concentrate, add ice and RISHI ENERGY™, and drink as your first act of the day before food. The apple cider vinegar with the mother provides live acetobacter cultures and acetic acid for blood sugar regulation. The raw honey provides enzymes, propolis, and local allergen exposure. The cinnamon modulates insulin response. The black pepper — piperine — amplifies the bioavailability of every compound in the RISHI ENERGY™ can. This is 7 layers of daily wellness in 90 seconds of preparation.
Every Recipe. One Foundation.
Each of these 10 drinks exists because of what RISHI ENERGY™ URJĀ FIZZ brings — the botanical intelligence to carry ancient Indian regional ingredients into a completely new form. Order yours and begin your own exploration.
MRP ₹151 · 250ml · Zero Sugar · Zero Caffeine · 98.6mg L-Theanine · 100% Natural · FSSAI Licensed