By eatmundo · July 11, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Cold cooler105 recipes from 24 countries
A classic Indian lemonade that is zesty, tangy, and slightly savory. It is the ultimate street-side refreshment.
According to eatmundo's ingredient comparison, the closest dish to Nimbu Pani from another cuisine is Nam Manao (Thailand): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Pour 250ml of cold water into a glass.
- 2
Add 1 tbsp of jaggery to the water and stir until completely dissolved.
- 3
Squeeze the juice of 1/2 lime into the glass.
- 4
Add 1 pinch of salt to balance the sweetness of the jaggery.
- 5
Stir in 1/4 tsp of roasted cumin powder for that signature earthy aroma.
- 6
Use a spoon to ensure everything is well-combined at the bottom.
- 7
Add ice cubes if desired for extra chill.
- 8
Stir once more and serve immediately.
Frequently Asked Questions
What is Nimbu Pani?
Nimbu Pani is a spiced lemonade originating from India. It is composed of water, lime, jaggery, salt, and cumin, and is typically consumed as a cooling refreshment during hot weather.
Should I use dark or light jaggery for Nimbu Pani?
Use light-colored jaggery if you want a cleaner, sweeter profile, but dark jaggery provides a richer, more authentic molasses-like depth.
How do I ensure the jaggery dissolves properly in cold water?
Dissolve the jaggery in a few tablespoons of warm water first to create a syrup before adding it to the chilled water to prevent clumping.
Can I use ground cumin instead of toasted cumin seeds?
Yes, but for the best flavor, dry-roast cumin seeds until aromatic and crush them coarsely to release oils before adding to the drink.
What is the common mistake when juicing the limes?
Avoid squeezing the lime too aggressively, as extracting oil from the white pith can make your lemonade taste bitter instead of zesty.