Refreshing Divinity: The Sacred Sip of Banarasi Thandai

A Sacred Drink of Varanasi

Banarasi Thandai, a cooling vegetarian milk drink, is a sacred refreshment in Varanasi, cherished in Sanatan Dharma during Holi celebrations for its festive and spiritual significance. This creamy blend of milk, almonds, saffron, and spices is often infused with bhaang, a sacred herb, to honor Shiva, adding a euphoric touch to the festival.

It’s spiked with sacred bhaang during Holi, enhancing the festive euphoria, as noted in the card’s description. The streets near Assi Ghat come alive with vendors serving thandai in clay kulhads, its nutty aroma and chilled sweetness rejuvenating pilgrims. Banarasi Thandai embodies Varanasi’s vibrant spiritual heritage, connecting devotees to the city’s sacred traditions through every refreshing sip.

Spiritual Joy in Every Sip

Banarasi Thandai holds a special place in Sanatan Dharma, often served during Holi to celebrate renewal and devotion to Lord Shiva. Devotees believe that sipping thandai, especially when infused with bhaang, honors Shiva, who is associated with the herb, bringing joy and spiritual euphoria. Historical texts like the Shiva Purana reference milk-based offerings during spring rituals, a practice that continues in Varanasi today.

The act of sharing thandai fosters community, as pilgrims gather near Assi Ghat to enjoy this drink after Holi celebrations, feeling a deep connection to Kashi’s spiritual heritage. This sacred refreshment enhances the festive experience, blending devotion with the exuberance of Varanasi’s vibrant traditions.

Famous Places for Banarasi Thandai

Banarasi Thandai is a specialty at several iconic spots in Varanasi, particularly during Holi.

• Shivji Ki Thandai near Dashashwamedh Ghat is renowned for its authentic recipe, serving chilled thandai in kulhads with a perfect balance of spices.
• Bhagat Ji Ki Thandai at Assi Ghat is a local favorite, known for its rich, nutty flavor, especially during festivals.
• Mishra Ji Ki Thandai in Lanka offers a traditional version, often infused with bhaang, drawing crowds for its refreshing taste.

These shops provide an authentic experience, blending tradition with the festive spirit of Varanasi in every sip.

Savoring Banarasi Thandai in Varanasi

To experience Banarasi Thandai authentically, visit Assi Ghat, where shops like Bhagat Ji Ki Thandai serve this refreshing drink in clay kulhads for ₹30-50 per glass. It’s best enjoyed during Holi celebrations in March, when the city bursts with color and thandai flows freely. Vendors operate from 8:00 AM to 8:00 PM, but festival days can be crowded, so visit early to enjoy a quieter moment by the Ganges.

Savor your thandai while soaking in the ghat’s spiritual ambiance, perhaps after a sunrise ritual. Be mindful if opting for bhaang-infused thandai, as its effects can be strong—start with a small serving to gauge its impact.

Plan Your Culinary Pilgrimage

Assi Ghat, a hub for Banarasi Thandai, is at the southern end of Varanasi’s ghats, a 20-minute auto-rickshaw ride from Dashashwamedh Ghat (around ₹100-150). Visit during Holi for the full festive experience, or any morning to enjoy a chilled glass amidst the ghat’s serene energy. Dress comfortably for the ghat’s steps, and keep cash handy, as most vendors don’t accept digital payments.

Use the Varanasi Sacred Seekers Series cards to plan your day, pairing this culinary stop with nearby spiritual sites like the Durga Temple for a fulfilling experience. If you’re new to bhaang, ask vendors about its potency to ensure a pleasant experience.

Recipe: Make Banarasi Thandai at Home

Recreate the refreshing taste of Banarasi Thandai at home with this recipe (serves 4).

• Ingredients: 1 liter milk, ¼ cup almonds (soaked, peeled), 2 tbsp poppy seeds (soaked), 1 tbsp fennel seeds, ½ tsp cardamom powder, 4-5 saffron strands, ½ cup sugar, rose water (optional).
• Method: Blend almonds, poppy seeds, fennel seeds, and a little milk into a paste. Boil milk, add the paste, sugar, cardamom, and saffron, simmering for 10 minutes. Cool, strain, and chill. Add a splash of rose water if desired, and serve in glasses garnished with slivered almonds or saffron strands. (Note: Bhaang is not included due to legal and safety considerations.)