Masala Soda (Spiced Lemon Soda)

The fizzy drink of the streets

Long before bottled colas, India’s soda stalls sold fresh lime soda and masala soda in glass bottles sealed with a marble. Many stalls still do, especially in Mumbai, Chennai and Delhi, and the sound of a goli soda bottle being popped is part of the street-food soundtrack.

Sweet, salty and fizzy

The magic is the contrast: tart lime, sweet syrup, salty black salt and earthy roasted cumin, all lifted by bubbles. When soda hits the dry spices, it foams up dramatically, so pour slowly.

The perfect street-food partner

Masala soda cuts through rich, spicy food. Serve it with pav bhaji, vada pav, Kolkata kathi rolls or sev puri.

Make the syrup ahead

Street vendors keep a bottle of sugar syrup and a jar of the spice mix ready, so each glass takes seconds. At home, boil equal parts sugar and water for two minutes, cool and keep it in the fridge, and mix a small jar of roasted cumin, black salt, chaat masala and pepper. Then masala soda is ready whenever guests arrive.

Serving

Serve at once, while it’s still fizzing. For a still version, see jaljeera or Pakistani shikanjvi; for a party drink, mint margarita.