With a climate as varied and extreme as India, the people require a myriad of options to keep their thirst appropriately quenched according to the weather conditions, varying from steaming hot drinks during winters to frosty cold drinks in summers. Different regions in the country serve drinks made with an eclectic assortment of ingredients including local spices, flavors and herbs. Available on the streets, as well as on the menus of posh hotels, these drinks add to the flavorful cuisine of India.

This is the consumption of drinks per capita per year in India in 2021 by drink type excluding water and juices.^[1]

• Aam panna – made from raw mango
• Aamras
• Bael panna
• Banta soda, carbonated lemonade sold in codd-neck bottle
• Buransh – made from rhododendron flowers with jelly like consistency, Uttarakhand
• Doodh Soda
• Ela neeru / karikku – tender coconut water
• Fuljar soda – carbonated drink made using crushed chillies, ginger, mint leaves and spice mix
• Fruit juice
• Gaajar ka doodh – made from grated carrot and sweetened milk
• Ganne ka ras or sugarcane juice
• Gud-nimbu sharbat – made of lemon and jaggery
• Jal-jeera
• Jigarthanda, famous in Madurai
• Kahwah is common drink in cold regions of Jammu and Kashmir^[2]
• Kala Khatta
• Kanji
• Kesar kasturi
• Khas Khas drink – made from poppy seeds
• Khus sharbat – made from Vetiver syrup
• Kokum sharbat
• Kulukki sharbat – shaken Lemonade
• Liyo
• Nimbu Paani (Lemonade)
• Nannaari (Sarsaparilla) sharbat – lemon-based drink, Tamil Nadu
• Nariyal Pani (Coconut water)
• Neera
• Ookali – hot drink made by boiling coriander seeds, Western India
• Panakam – Beverage made of jaggery and lemon juice, traditionally served on Rama Navami.
• Paneer soda, carbonated lemonade mixed with rose essence and sold in codd-neck bottle is a variation of Banta soda
• Phalsa sharbat – made from Grewia asiatica
• Pudina sharbat – made from mint
• Ramula – a drink made from sweet potato
• Rasna, a soft drink concentrate
• Rooh Afza, a concentrated drink
• Sakar-loung Pani – made from rock sugar and clove; famous in Gujarat, Rajasthan
• Sattu paani – famous in North India
• Saunf paani, from Gujarat
• Sharbat – drink that has many variants
• Shikanjvi – traditional lemonade, often mildly spicy
• Solkadhi
• Sugandha water
• Tanka Toraaṇi – a rice based drink from Odisha

• Badam milk – almond-flavoured milk
• Kesar milk – saffron-flavoured milk
• Rose milk – Rose syrup – flavoured milk
• Sugandha milk

• Ambil or Ambli – prepared by using ragi flour and buttermilk, Maharashtra and Karnataka
• Buttermilk – Lassi or Laasi in North India, chhachh or Chaas or Chaah in North India, mor in Tamil, majjiga in Telugu, majjige in Kannada, and taak in Marathi
• Chai with cream – prepared using dry or fresh variants of tea, often has hints of cardamom (elaichi), cinnamon (dalchini) or a mixture of spices, which constitute the special masala chai, taken especially during the cold to keep the winter-related problems at bay
• Doodh soda – mixture of milk and lemon-lime soda
• Haldi doodh or hot turmeric milk
• Lassi – a popular, traditional, yogurt-based drink from Northern India. It is a blend of yogurt, water, spices and sometimes fruit.
  • Traditional lassi (a.k.a., "salted lassi", or simply "lassi") is a savoury drink, sometimes flavoured with ground and roasted cumin.
  • Sweet lassi, however, contains sugar or fruits, instead of spices. Banarasi Lassi: Varanasi, one of the prominent cities of Bhojpur region is known for special variation of Lassi, popularly known as Banarasi Lassi'. The Curd for Banarasi Lassi is made with reduced milk which gives it a creamy & thick texture. It is then sweetened, churned and served with generous blob of Rabdi in earthen pots called Kulhads.^[3][4]

• Mastaani, Pune
• Sharjah Shake – A sweet, cold beverage made from milk, Horlicks/other malt powders and njalipoovan. Sometimes, ice cream, cocoa powder or nuts may be added.
• Sambaram – Salted buttermilk made from cow's milk spiced with shallot, freen chili pepper, ginger and curry leaves from Kerala
• Thandai

• 
  Lassi
• 
  Thandai

Both tea and coffee contain caffeine and tannin. Comparatiely, coffee has more caffeine and less tannin than tea, whereas tea has more tannin and less caffeine than coffee.

• Indian filter coffee – a sweet milky coffee made from dark roasted coffee beans (70–80%) and chicory (20–30%)
• Instant coffee

• Assam tea
• Ayurvedic teas, various types of Indian herbal teas
• Temi tea
• Darjeeling tea
• Balma green tea
• Berinag tea
• Black tea
• Green tea
• Seven-colour tea
• Irani chai
• Kangra tea
• Masala chai
• Noon chai
• Nilgiri tea
• Tulsi tea
• Milk tea

• Butter tea
• Elaichi tea or cardamom tea
• Ginger tea
• Lemon tea
• Tejpatta Tea

• 
  Masala chai served with tea biscuits. India's most popular way to drink tea.
• 
  A cup of Darjeeling tea
• 
  Butter tea or gur gur in the Ladakhi language, in a bowl; popular in Himalayan regions of India, particularly in Ladakh, Sikkim, and Arunachal Pradesh

• 
  Cashew apples being squashed in Chorao, Goa, to be used in the preparation of feni
• 
  Handia is a rice beer commonly made by the indigenous people in Jharkhand, Bihar, Odisha, Madhya Pradesh and Chhattisgarh.
• 
  Desi daru is India's one of the cheapest factory made alcoholic drinks.
• 
  A bottle of Bangla liquor in Chinsurah, West Bengal, India

The alphabetised list of native traditional drinks is as follows:

• Akani- palm sap from Tamil Nadu.
• Apo – traditional drink from Arunachal Pradesh made from fermented rice
• Arrack-distilled from a wash of palm Jagger, herbs etc. from Kerala
• Bangla – a distilled country liquor made from starch and sold in West Bengal by government licensed vendors.^[5]
• Bhang thandai
• Bhang lassi – prepared from leaves and buds of female cannabis plant
• Bitchi – a drink consumed mostly by Garo tribals
• Chhaang or Tongba – drink from Sikkim made from grain millet
• Cholai
• Chuak – a drink from Tripura made from rice, jackfruit and pineapple
• Desi daru
• Feni – an alcoholic beverage made from cashew apple or coconut in Goa
• Gudamaba – brewed from sugar cane in Hyderabad

• Handia – rice beer popularly consumed in Jharkhand
• Hariya
• Kaid Um – drink in Meghalaya, consumed mostly by Khasi and Jaintia tribes
• Kallu – coconut palm sap from Kerala
• Kodo Ko Jaanr – also known as chyang, prepared from finger millet^[6]

• Laopani (also called Haanj) – made from fermented rice in Assam, concentrated extract is called Rohi.

• Lugdi – made from rice, Manali
• Mahua – made from mahua flowers, Central India^[7]

• Mandia pej – made from ragi powder and stale water from boiled rice, popular in Odissa
• Manri – made from fermented rice, popular in Mithila

• Pendhā

• Rohi – pale yellow coloured extract of Laopani fermented rice drink of Assam, usually offered to the ancestors, priests or elders on special occasions.

• Sekmai – from the state of Manipur; made from sticky rice.
• Sonti
• Sulai
• Sunda Kanji – made from fermenting rice that is buried in earthen or mud pots covered with cloth, sold in Tamil Nadu, India.
• Sura

• Thaati Kallu
• Tharra
• Thuthse
• Toddy/Tadi/Kallu (palm wine)
• Urrak
• Zawlaidi – popular in Mizoram prepared from rice, millet and maize.
• Zutho – from Nagaland

Alphabetised list of non-traditional drinks in India.

• Indian beer
• Indian brandy
• Indian-made foreign liquor
• Indian rum
• Indian vodka
• Indian whisky
• Indian wine
• Lion beer, Asia's first beer brand produced at Kasauli Brewery since 1930, brewery was established by Edward Abraham Dyer,^[8] father of Colonel Reginald Edward Harry Dyer "The Butcher of Jallianwala Bagh massacre".^{[8][9][10][11][12][13]}

• Old Monk, well-known rum produced since 1954.
• Solan No. 1, India's first single malt whiskey produced at Kasauli Brewery since 1930 which was started by Edward Abraham Dyer.

• List of Indian dishes
• Lists of drinks

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