Delhi food- Jaljeera

Truly interpreted as 'cumin water', jaljeera's name is tricky. There is more than just the jeera in this cool spiced drink that is sold in summer in earthen pots.

Throughout the summer of May and June, jaljeera walla bhaiyyaas line up at the turns or at public places. They wrap their earthen pots in a red cloth (to draw in customers) and then finish the drinks with thick layers of ragged mint leaves.

On the cover are put ready yellow lemons along with lumps of ice. The sight has a cooling impact. As the temperature increases, water evaporates from the pot leaving water cooler than its surroundings. The red cloth becomes wet.

Waiting tirelessly for customers, the vendor tenderly blends the pot so the masala does not settle at the bottom. Despite the fact that the jaljeera is quite spicy without adding other masala (spices) and lemon juice to the drink. Most bhaiyas decorate the beverage with boondi.

As the drink trickles down, you feel flavours of —kali mirch, amchoor powder, kala namak, mint, and tamarind and the pot's natural taste —are vying for inimitability.

Together they make a chill that cools down the body and gives you the strength to survive  in the Delhi heat.