History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Dry roast cumin seeds till dark brown and fragrant. Slice ginger. Halve 2 lemons and remove seeds and quarter each half. Put ginger and fresh mint leaves in a mortar and crush with a pestle. Put this mixture into a cocktail shaker.
Similarly crush 3-4 lemon pieces and add to the shaker. Squeeze the juice of the remaining lemon pieces into the shaker. Add another 1 tbsp lemon juice, salt and black salt.
Cool cumin seeds and crush in a clear mortar and pestle. Add ¾ tsp of crushed cumin seeds into the shaker along with a few ice cubes and ¼ cup water and shake well.
Strain into serving glasses, add a few of the crushed lemon pieces. Fill up the glasses with drinking soda, stir well and serve immediately.
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