Neer Mor is a refreshing South Indian buttermilk-based cooler, celebrated for its probiotic benefits and digestive properties. At the Taj Damdama Lake Resort & Spa, Gurugram, this traditional drink is reimagined with herbs grown in the resort’s kitchen garden and flavours inspired by the Aravalli landscape. Fresh mint, micro coriander, roasted cumin, crushed ginger and smoked Himalayan salt lend depth while preserving the drink’s authentic character. Served chilled in a tender coconut shell, it offers a sustainable and elegant take on a timeless summer beverage. Executive Chef Jagan Pal says, “Traditional beverages have always been India’s original wellness drinks. Our interpretation of Neer Mor retains its authentic soul while adding freshness through locally grown herbs and thoughtful presentation, making it relevant for today’s discerning traveller.”
The drink is prepared using thick fresh curd and chilled water as its base, blended with fresh ginger, mint leaves, curry leaves, micro coriander, roasted cumin powder, smoked Himalayan salt, black salt and an optional green chilli for gentle heat. A tempering of mustard seeds in coconut oil adds a subtle layer of flavour, while edible flowers and microgreens are used as garnish for a fresh, vibrant finish.
To make the Neer Mor, whisk the curd until smooth before gradually adding chilled water. Blend the herbs, ginger, cumin and seasonings into the buttermilk until well combined. Separately, temper the mustard seeds in coconut oil and pour this over the drink. Chill thoroughly before serving in an earthen kulhad or a tender coconut shell, garnished with edible flowers and microgreens for a refreshing, aromatic finish.
