India, May 1 -- As heatwaves intensify across India, hydration has evolved from a daily habit to a survival strategy. But long before electrolyte sachets and packaged coolers entered the market, Indian households had already perfected the art of staying cool. The answer lay in simple, seasonal drinks, like aam panna, sattu, bael sherbet, kokum sherbet, and khus sherbet. These sips are big on flavour and even bigger on function.

Chef Shipra Khanna points out that long before hydration science became a buzzword, Indian kitchens had already mastered it. She explains, "Ingredients like roasted gram in sattu stabilise energy, kokum aids digestion and reduces body heat, while raw mango in aam panna helps prevent dehydration."

Even the support...