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When was the last time you sipped on a drink that was alive with culture, bubbling with flavor, and brimming with health benefits? Chances are, you haven’t—because one of Punjab’s most treasured beverages, Kanji, has quietly slipped away from our dining tables. 🌿 What is Kanji? Picture this: a clay matka (earthen pot) filled with deep purple-black carrot juice, seasoned with a hint of mustard, left under the winter sun to ferment slowly. After a few days of magic, you don’t just get a drink—you get an elixir. Tangy, spicy, fizzy, and oh-so-refreshing, Kanji is not just a beverage; it’s a symphony of taste and tradition. 💡 Why Did We Forget Kanji? With the rise of sodas, packaged juices, and trendy café mocktails, the humble Kanji was pushed into the shadows. Add to that the scarcity of black carrots, and this winter delicacy became a rare whisper of the past—known only to grandparents and culinary purists. ✨ Why Kanji Deserves a Comeback Gut-friendly probiotic: Move over kombucha—Kan...

  🌴 What is Neera? Neera is a sweet, natural drink that comes from the sap of palm trees like the toddy palm or coconut palm. It is collected early in the morning before the sun rises. 🍯 Taste and Look: It is white or slightly cloudy and tastes sweet like coconut water or sugarcane juice. ⏳ Why It’s Special: It’s full of vitamins and minerals. Gives instant energy. Used in villages for hundreds of years. It must be drunk fresh – after a few hours it starts to ferment. 🛑 Why It’s Getting Lost: Needs care in collection and storage. Fresh Neera is not easily available in cities. Many people don’t know about it now. 📍 Where It’s Found: Mainly in states like Kerala, Tamil Nadu, Maharashtra, and parts of North India. 🧓 Grandma Says: “In our childhood, we used to wait for the Neera man every morning. It was sweet, cool, and kept us fresh all day.”