Nimbu Pani

Ingredients

• 1 tsp cumin seeds – dry-roasted and ground (bhuna jeera)
• 4 lemon – juiced (about 0.5 cup juice)
• 5 tbsp granulated sugar
• 0.5 tsp black salt (kala namak)
• 0.25 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.