- Aam Panna Syrup
- Ginger Lime Syrup
- Jamun Syrup
- Khus Syrup
- Kokum Syrup
- Rose Syrup
- Tamarind Syrup
- Variyali Syrup
Aam Panna Syrup
Aam Panna is an Indian drink renowned for its heat-resistant properties. It is made from raw mangoes and is consumed in almost every North Indian home as a tasty and healthy beverage ancestrally to fight against the intense Indian summer heat. Pasand aam panna is made from raw green Rajapuri mangoes with utmost care and finesse maintaining the elaborate provincial process. Appearing golden yellow in colour to the gourmand it feels like gold on the taste buds of the common man. Its combination of sour, sweet, lip-smacking flavour renders an indelible mark in the minds of the guests when served like a home-made drink. This natural syrup is a tribute to the Indian house wife owing to the time it saves in preparation and serving. Made from fresh green raw mangoes of the season it is free of chemical preservatives with an improved shelf life. Just like mango is the king of the fruits, aam panna clearly is the queen among beverages.
Ginger Lime Syrup
Filled with basic natural ginger extract and lime juice, Pasand ginger lime syrup makes a friendly and a respectably healthy drink. It either adds punch to the party or swag to your Soiree. The ginger wonâ€™t burn in the throat, on the contrary it will plunge in the belly and swim alongside gut juices to aid in digestion. The tangy appetizer drink is an all-weather purifier may it be summer, winter or monsoon. One may make the evening enticing by using this with soda and various mocktails.
Jamun known as black plum in English is an important Indian summer fruit associated with many health and medicinal benefits.Â Pasand Jamun syrup is made from natural pulp of these oblong fruits. Marvellous in mouthful and demure in its demeanour, it is nonetheless royal in its purple colour appearance and regal in taste tending to naturally stain the tongue mauve. It makes a cool and a gentle drink and with its coarse mouthful one dreams of treading on a purple sandy beach.
Vetiver grassÂ is a densely tufted bunchÂ grassÂ which can be easily established in both tropics and temperate regions of the world. Pasand khus syrup is made from extracts of natural vetiver grass grown in the verdant hillsides of the South Indian subcontinent. The added natural green colour imparts identity to the product which is colourless originally. The natural earthy aroma of the syrup is a cool saviour to a soul drenched out of energy in the scorching summer heat. Its natural woody and characteristic essence is a charming delight to the drinker. This natural sharbat sets you mystically tranquil with milk and water.
Known as Grandmaâ€™s cure to acidity Kokam scientifically called Garcinia indica is a fruit bearing tree. The fruits are fleshy and purple which with a plethora of culinary uses in the various Indian provinces. The outer cover of fruit is dried in the sun to getÂ aamsulÂ orÂ kokam which has peculiar flavour and blackish-red colour Pasand kokum syrup is made from the natural extracts of this kokam. Kokum syrup sherbet is bright red resembling red wine in colour. Its typical toasty flavour is a class apart. Its sweet-salty taste is a distinctive delight to a thirst and cravings of children and elder especially in summers.
Designed to beguile and enchant the patrons who are familiar with natural aroma of the Indian rose, Pasand rose syrup is made from extracts of original fragrant chaitri gulab from the rose gardens of haldighati region in Rajasthan. Chaitri GulabÂ is a breed of pinkÂ roseÂ which is holy and has a very sweet fragrance. The product imbibes the resplendent natural aroma of these rose petals. Crushed rose petals floating in the luscious syrup impart a ravishing undertone to the beholder. The rose sharbat with water or milk leaves you with a heavenly after taste of Godliness.
Pasand tamarind is made from fresh tamarind pulp of superior quality under hygienic processes. The syrup makes a unique and exciting sharbat with the multi facet flavour profile of original tamarind pulp. The sweet, sour, salty and tangy makes this product a relishing refresher. Itâ€™s a triumph of the natural tamarind over our taste buds.
Lucknow Fennel is one of the highest quality fennel seeds in the Indian spice bazaar.Â They are smaller, greener, and definitively sweeter and more aromatic than traditional fennel seeds. Pasand fennel syrup is made from original lucknowi fennel seeds with skill of a bartender and hygiene of a chef. The variyali sherbet is a calming and soothing tonic that awakens the spiritual side of the senses. It packs a provincial taste of tradition imbibing alongwith the lucknowi tehzeeb. It is a holy grail of fulfilment and contentment.