11 Nimbu Pani Variations You Need to Taste

8. Salted Cumin Nimbu Pani (Rock Salt & Bhuna Jeera)

Taste profile: Savory, slightly smoky from roasted cumin, and deeply refreshing. Street vendors use this simple combo for instant flavor. Ingredients for 1–2 servings: Juice of 2 limes, 1 cup cold water, ¼ teaspoon roasted cumin powder, pinch of rock salt or black salt, 1 teaspoon sugar (optional), ice. Preparation steps: Lightly roast cumin for a deeper aroma, then grind. Blend lime juice, water, and sugar until dissolved. Add roasted cumin and rock salt. Taste and adjust. Serve over ice. Serving suggestions: Serve in tall glasses with crushed ice. It’s great with deep-fried snacks and as a mid-afternoon pick-me-up. Health note: Rock salt and cumin are traditional additions meant to restore electrolytes and aid digestion during hot weather (WhiskAffair.com). Substitutions: If rock salt isn’t available, use regular salt and a pinch of chat masala for complexity.