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Booze Upgrade: A Desi Punch Recipe For Your Next House Party

The festive season in Delhi is in full swing, and we’re super excited for pandal hopping, Ram Leela, gorging on delicious food, garba, dandiya, and all the fun parties that are about to ensue. Here’s a punch recipe for you desi peeps to add that extra ‘high’ to lift up your spirits when you host your next soiree!

The Elements

4 bottles vodka

8 litres water

A 20 litre Bisleri bottle

A dispenser

For the spicy mint and coriander paste

500 gms mint leaves

250 gms coriander leaves


Black salt

20 green chillies

8 heaped tablespoons dried mango powder (amchur)

4 tablespoons asafoetida (hing)

For the tamarind chutney

400 grams seedless tamarind

1 litre water

100 grams cumin powder (jeera)

100 grams ginger powder (saunth)

50 grams asafoetida

50 grams chilli powder

750 grams jaggery

Oil for cooking

Rock salt/ black salt as required

For the sugar syrup

1 litre water

1 litre sugar


For the mint and coriander paste:

Grind together mint, coriander, green chillies, amchur, salt, black salt, asafoetida.

Add water to grind to a fine paste.

For the tamarind chutney:

Soak tamarind in water for 4-5 hours.

Squeeze pulp, strain and keep aside.

Heat oil in a pan. Add cumin seeds, let it crackle.

Put the pan on simmer. Add ginger powder, red chilli powder and cook for 7-10 minutes.

Add the jaggery and salt. Cook for another 4-5 minutes.

Remove pan from stove once done. Cool and store in an airtight container.

For the sugar syrup:

In an aluminium bottomed vessel, boil sugar and water together till it becomes syrupy.

Cool and set aside.

For the punch:

In a 20l Bisleri bottle, mix 8 liters of cold water to the mint and coriander paste and mix well. Add the tamarind chutney and the sugar syrup.

Add the vodka and mix well.

Completely fill the dispenser with ice cubes and mint leaves. Set the bottle on top, and serve!

#EatExtra: Have your glasses rimmed with a wedge of lemon, and dip it in granulated sugar before filling it up with your drink. Additionally, you could also fill golgappas with a little mix of boiled chick peas and potatoes and put it on top to make it look a little fancy.

Photo Courtesy Of: Wikimedia Commons


Saundarya is a 25-year-old from Delhi, who loves photography, crafting, reading books, and all things vintage. When she's not behind her desk, she can be found with a camera and a glass of sangria at her favorite bistro in the city.