More than the idea of quenching thirst, the word ‘peya’ in Maharashtra embodies nourishment, ritual, tied to memory and the rhythm of daily life. From the taak served after a heavy wedding feast to the tang of raw mango in kairiche panhe, drinks in this culinary tradition are never just accompaniments, but experiences in themselves. Some are served at weddings, offered after meals, sipped leisurely at cafés, or brought fresh by the roadside. Some beverages are rooted in Ayurveda, designed to balance digestion and restore the body; others are celebratory. What unites them all is their reliance on local, indigenous ingredients like mangoes, kokum, buttermilk, and palm nectar, transformed into something that nourishes while delighting the senses.
Here are five quintessential Maharashtrian drinks that embody this philosophy: