Name: Kala Khatta Fizz
Prep time: 4 min
Total time: 4 min
Yield: 1 mocktail
Ingredients: 2 tbsp kala khatta syrup; Juice of ½ lemon; ¼ tsp kala namak; 1 small dried red chili, crushed (optional); 150ml sparkling water, chilled; Ice cubes; Kala namak + chili powder rim, lemon wheel

Ingredients

2 tbsp kala khatta syrup
Juice of ½ lemon
¼ tsp kala namak
1 small dried red chili, crushed (optional)
150ml sparkling water, chilled
Ice cubes
Kala namak + chili powder rim, lemon wheel

Method

1

Salt rimRub a lemon wedge around the rim of a rocks glass. Dip in kala namak mixed with a pinch of chili powder.
2

BuildFill the glass with ice. Add kala khatta syrup, lemon juice, kala namak, and crushed chili.
3

TopPour sparkling water slowly over the top. Stir once gently.
4

GarnishAdd a lemon wheel.

About This Drink

Kala khatta translates to 'dark sour' — the color and flavor of the syrup made from raw mango and karonda berries. It's the defining taste of Mumbai's Juhu Beach vendors. The salted rim is mandatory.

Bartender's Tips

Kala khatta syrup is a dark purple concentrate — brands like Lala's are reliable. The drink should taste aggressively tangy and salty with a sweet undertow. If it tastes flat, add more kala namak.

Origin

Restaurant / Source

Inspired by Dishoom's street-food menu (London)

Origin

Mumbai street food

Difficulty

Easy · 4 min

🍋 Kala Khatta Fizz

About This Drink