Nimbu Pani
Ingredients
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- 1 tsp cumin seeds – dry-roasted and ground (bhuna jeera)
- 4 lemon – juiced (about 0.5 cup juice)
- 5 tbsp granulated sugar
- 1/2 tsp black salt (kala namak)
- 1/4 tsp fine salt
- 4 cups water – cold
- ice cubes – for serving
- lemon slices – for serving
Instructions
1. Dry-roast the cumin seeds in a small skillet over medium heat, stirring, until fragrant and a shade darker, 1–2 minutes. Cool, then grind to a fine powder.
2. Roll the lemons on the counter, halve, and squeeze to extract the juice; strain out seeds.
3. In a large pitcher, combine the sugar, black salt, and fine salt with 0.5 cup of the water. Stir until the sugar is fully dissolved.
4. Add the lemon juice, all the ground roasted cumin, and the remaining water. Stir well until evenly mixed.
5. Taste and adjust: add a little more sugar for sweetness or a pinch more salt for brightness if needed.
6. Fill glasses with ice cubes. Pour the Nimbu Pani over the ice and garnish with lemon slices. Serve chilled.
Nimbu Pani is India’s beloved lemon drink—bright, refreshing, and lightly seasoned. It balances tart lemon with gentle sweetness and a savory lift from salt, often finished with aromatic roasted cumin. Served well-chilled, it’s crisp and thirst-quenching, perfect for hot weather and everyday refreshment.
Known across North India also as shikanji, the drink likely evolved from regional sharbat traditions that mix citrus, sugar, and cooling spices. Over time, additions like kala namak (black salt) and bhuna jeera (roasted cumin) became hallmarks in many households and street stalls. Today, Nimbu Pani spans simple sweet-sour versions to spiced renditions, all centered on the unmistakable flavor of fresh lemon.