India’s original “turmeric latte”
BBCIndia’s original “turmeric latte” Edalin/Alamy Indian haldi doodh is warm milk mixed with turmeric powder and sweetened with sugar The West has discovered turmeric only in the last decade or so and has lost no time in touting it as a “superfood”. Without much effort, I can still recall the vile residual mouthfeel – it is only as an adult that I learned to describe the taste of turmeric in words like “pungent” and “peppery” – of turmeric milk, or haldi doodh as Hindi speakers in India know it, and palile manjal as my mother called it in our language Tamil. Fresh and tender turmeric root is also made into haldi ka achar, which is tempered with heated oil on top, and in a few communities, the leaves are used as steaming “envelopes” for foods. Charukesi Ramadurai Turmeric assumes a significant place in Indian culture “Turmeric is the only medicinal ingredient that is used to treat all the doshas, to balance vata, pitta and kapha,” said Dr Isaac Mathai, founder of Bangalore’s Soukya Holistic Health Centre, referring to the three energies that Ayurveda believes every human body is composed of.
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