Food: Tangy delight
Kanji, a ready-to-serve traditional drink, can help you win a few hearts very easily. It is essentially fermented water, which is made yummy with the help of kali gajjar (purple coloured carrots) and a few spices. It is relished in Northern India. Kanji's recipe is a part of our traditional knowledge. Since it is non-synthetic in nature, it can give tough competition to aerated drinks.
The drink is prepared with the help of lactic fermentation, which is carried out in the absence of air. Lactic acid bacteria increase the acidity (ph value) of the water and hence it is free of harmful, food-spoiling microorganisms.
Kanji is usually prepared during winters, as the fermented water can last for long during this season. It is an essential part of the Holi festivities. But a different type of kanji is prepared for the colourful celebrations