India’s Forgotten Brews You’ve Never Tried

Here are some fascinating highlights about India’s lesser-known coffee traditions.India’s coffee legacy is far more diverse than the café menus suggest.

Mam Coffee (Phenti Hui Coffee)
Long before Dalgona went viral, North Indian households were whipping up this frothy delight by hand. It’s a nostalgic ritual in places like Uttar Pradesh and Punjab — no machines, just muscle and memory.

Tribal Forest Brew
In Odisha, Chhattisgarh, and Andhra, tribal communities roast beans over open flames and brew them with herbs like tulsi and tamarind bark. It’s a ceremonial, sustainable, and deeply rooted tradition.

Salted Coffee from the Himalayas
Inspired by Tibetan butter tea, locals in Ladakh and Himachal add salt — and sometimes yak butter — to their coffee. It’s designed for warmth and energy in freezing climates.

Coconut Milk Coffee in Kerala
Coastal households swap dairy for fresh coconut milk, creating a smooth, vegan brew that predates the plant-based milk trend by generations.

Coorg Warrior Coffee
This intense, black coffee from Karnataka was traditionally consumed before battle. It’s bold, unsweetened, and deeply energizing — a true warrior’s drink.

Kulhad Coffee Revival
Served in earthen cups, this rustic North Indian brew absorbs heat and adds an earthy aroma. It’s zero-waste and steeped in tradition, now making a comeback in fusion cafés.

Why These Brews Matter
- Sustainability: Most are made without machines or plastic — just clay pots, hand tools, and natural ingredients.
- Health Benefits: Spices like cardamom, cinnamon, and tulsi offer digestive and Ayurvedic value.
- Cultural Richness: Each recipe tells a story — of a region, a grandmother, or a forgotten way of life.