Recipes
Kadha
Infused with fresh turmeric and ginger and sweetened with honey, this hot Indian drink is the ultimate immunity booster.
- Serves
2
- Time
15 minutes
When Indian-British chef Romy Gill was growing up in Burnpur, West Bengal, her parents made kadha for her when she was feeling under the weather. Across India, different variations of the aromatic concoction—made by simmering spices and herbs in a pot of water—are brewed as a home remedy for colds and flus, or enjoyed year-round as an immunity booster. Fresh turmeric and ginger lend earthy warmth, while ajwain, a commonly used spice in Ayurvedic cooking, imparts a peppery fragrance reminiscent of thyme and oregano.
Featured in “We Should All Be Cooking with Fresh Turmeric”.
Ingredients
- 1 tsp. ajwain (carom seeds)
- 1 tsp. fennel seeds
- 4 cloves
- One 1½-in. piece turmeric, peeled and finely chopped
- One 1-in. piece ginger, peeled and finely chopped
- 1 Tbsp. plus 1 tsp. honey
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Instructions
Step 1
In a small pot, bring 2 cups of water to a boil. Add the ajwain, fennel seeds, cloves, turmeric, and ginger, turn the heat to low, and simmer until the flavors are infused, about 10 minutes. Using a skimmer, remove and discard the solids. Stir in the honey, then remove from the heat. Transfer to mugs and serve hot. (Kadha can be kept in an airtight container in the fridge for up to 3 weeks.)
- In a small pot, bring 2 cups of water to a boil. Add the ajwain, fennel seeds, cloves, turmeric, and ginger, turn the heat to low, and simmer until the flavors are infused, about 10 minutes. Using a skimmer, remove and discard the solids. Stir in the honey, then remove from the heat. Transfer to mugs and serve hot. (Kadha can be kept in an airtight container in the fridge for up to 3 weeks.)
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