Madhya Pradesh Shikanji Indore Lemon Drink

Method

1. 1

   Make roasted cumin powder: Place 1 tbsp cumin seeds in a dry pan on low heat. Roast stirring for 2 minutes until they darken and smell very fragrant. Remove immediately. Cool completely. Grind to a fine powder in a small mixer or mortar. This roasted cumin powder is the key spice difference between shikanji and plain lemon water.

2. 2

   Juice the lemons: Roll each lemon firmly on a hard surface pressing down — this breaks the juice cells inside and produces more juice. Cut in half and squeeze. Strain through a small strainer to remove seeds. Measure 1/2 cup of fresh lemon juice.

3. 3

   Dissolve sugar in a small amount of water: In a glass or bowl, combine sugar with just 2 to 3 tbsp of the measured chilled water. Stir until the sugar dissolves completely. Using this small amount allows the sugar to dissolve without diluting the drink.

4. 4

   Combine all ingredients: In a large jug combine the fresh lemon juice, dissolved sugar water, black salt, regular salt, roasted cumin powder, dry ginger powder and black pepper. Stir thoroughly until all are fully mixed.

5. 5

   Add chilled water: Pour in the remaining chilled water. Stir well.

6. 6

   Taste and adjust: Taste the shikanji. The Indori version should be: sour (from the lemon), sweet (from the sugar), salty (from the two types of salt), and have a distinct spice note from the roasted cumin and dry ginger. Adjust — add more lemon if not sour enough, more sugar if too sour, more black salt for a more complex flavour.

7. 7

   Fill glasses with ice: Fill 4 tall glasses with ice cubes.

8. 8

   Pour the shikanji: Pour the shikanji over the ice in each glass.

9. 9

   Garnish: Add 2 to 3 fresh mint leaves to each glass.

10. 10

    Serve immediately: Shikanji is best served immediately while very cold. The ice will dilute it slightly as it melts — the recipe is calibrated for this.

11. 11

    Note: Shikanji is the signature summer drink of Madhya Pradesh and is inseparable from the street food culture of Indore. The Sarafa Bazaar and Chappan Dukaan (56 shops) areas of Indore have famous shikanji vendors who serve it through the night. The use of black salt (kala namak) is what distinguishes shikanji from plain nimbu pani — black salt adds a sulphurous, complex flavour that cannot be replicated with regular salt.