Amid India’s record-breaking heatwave this year, locals sought out cool refreshments like never before.
Caught in a sudden July downpour, I navigated through the bustling streets of old Delhi towards Khari Baoli, Asia’s largest spice market.
There, among the vibrant array of spices, I discovered small, translucent crystals known as gond katira, priced at Rs 120 for 250g.
These crystals, soaked to create a tasteless, odorless jelly, are a traditional remedy prized for their cooling properties in the scorching Indian summers.
My interest in gond katira began years ago when I first encountered it in a refreshing twist on lemonade, infused with these gelatinous jellies that are derived from the sap of various plants.
Known for its ability to reduce body heat, gond katira has deep roots in traditional medicine systems like Unani, where it is valued for its cooling effects, skin benefits, and potential health boosts.
Historically used across India, from Punjab to Tamil Nadu, gond katira has seen a resurgence in popularity, particularly during this year’s intense heatwave when Google searches for it peaked.
Many now add it to sherbets and beverages or consume it directly to stay hydrated and cool. Its versatile applications span from homemade drinks to desserts like kheer, reflecting a renewed interest in natural remedies amidst a growing trend towards conscious eating.
In essence, gond katira represents more than just a cooling agent; it’s a cultural touchstone and a testament to India’s rich culinary traditions, now gaining recognition even among younger generations through social media and culinary experimentation.
(Source: BBC)