Piyush

This frothy, milky drink is Maharashtra’s answer to its more mainstream cousin, Lassi. Served in the scorching summer months, this drink was fashioned in order to use up leftover Shrikhand. But where Lassi is traditionally consumed as a palate cleanser and digestive aid, Piyush is much thicker in consistency and teeters on the line of being too sweet. 

The primary ingredients used to make Piyush are two types of curds—hung curd and homemade curd. The curd can be replaced with Chaas (buttermilk) to make the drink runnier in consistency. Buttermilk, yoghurt and Shrikhand were traditionally poured into a matka (Earthen pot), to which a few cloves of cardamom and a teaspoon of saffron milk were mixed. 

The result is a sinful, delectable glass of Piyush, which is then garnished with shavings of roasted almond and pistachios for a rich, nutty hit. Imagine a glass of melted Koolfi without Falooda (vermicelli noodles), and you have your Piyush. 

There is much debate surrounding the origin of Piyush, with both Gujarat and Maharastra staking their claims on being the state that first concocted this version of flavoured buttermilk. Notwithstanding its origin story, the drink has come to be infused with different seasonal flavours, from Mango and Strawberry Piyush to the more readily-available Rose flavoured Piyush. 

Because of the consistency, Piyush can be consumed not just as a beverage but a replacement for an evening meal during summer. The viscous drink with nuts and milk keeps the stomach full for several hours. During winter, the drink provides relief from cough and cold as saffron is rich in antioxidants and has anti-inflammatory properties. On the other hand, cardamom is effective in lowering blood pressure and combating stomach ulcers. 

Piyush might not be as accessible to people living outside of Maharashtra and Gujarat, but that is no reason for one to not try out this recipe. As a matter of fact, the beverage is extremely convenient to recreate in home kitchens. All one needs is a blender or a jug where the ingredients can be poured in and stirred till it becomes a fragrant, homogeneous sludge. Even the ingredients used to make Piyush can be acquired at any departmental store around the country.