Is Kanji Good For You? All About Viral Tangy Drink That Was Among India’s 10 Most Searched Recipes In 2024

Kanji is a traditional Indian fermented drink, particularly popular in the north, especially in Punjab, Haryana, Uttar Pradesh, and Rajasthan. It is tangy, and slightly spicy.

Kanji's is one of the top 10 recipes Indians searched for on Google in 2024.

Source : X & Pixabay

Come December, and all eyes are on the surprises thrown up by Google ‘Year in Search’. This year, Google’s ‘Year in Search for 2024’ list for recipes looked up in India was a blend of traditional and trendy dishes, reflecting the culinary curiosity across cultures.

Among the 10 most searched-for recipes in India was that for kanji — a traditional Indian fermented drink, particularly popular in the north, especially in Punjab, Haryana, Uttar Pradesh, and Rajasthan. It is a tangy, and slightly spicy, beverage, typically made by fermenting water with vegetables and spices, and is traditionally consumed during the winter months and around the festival of Holi. It is appreciated for its probiotic value.

Those familiar with the drink may recall the most popular version uses black carrots (or kali gajar), which give it a deep reddish-purple colour. Some people also use regular red carrots along with beetroot for deeper hues, salt, hing (asafoetida) and coarsely ground mustard seeds along with abundant water. Many people add beetroot pieces, raw mango slices, or even turnips to the preparation.
The mixture is left in a covered jar under sunlight for 3-4 days to ferment, depending on the temperature. This exposure to limited warmth creates a probiotic brew that has a slightly pungent but pronouncedly tangy taste. It is served chilled, often with vegetables as a snack. It is sometimes topped with namkeen or savoury boondi. 

What Are The Nutritional Dynamics Of Kanji?

ABP spoke to celebrated clinical dietician Deepta Nagpal, who holds a specialisation in chronic disorders and has a thriving practice in India as well as Europe, about the varieties and benefits of kanji, and who should avoid it. 

Over a career spanning 17+ years, she has worked as a diet counsellor for former President APJ Abdul Kalam, while also serving stints with noted hospitals including AIIMS, New Delhi; PGIMER, Chandigarh; and Army Research & Referral Hospital, New Delhi. She describes kanji as “desi kombucha”, referring to the fermented tea drink that originated in China.

ABP: Are you surprised that kanji is among Google’s top 10 most-searched recipes for 2024?

Deepta Nagpal: No, I am not. Kombucha, kanji, kefir, and sauerkraut are all seasonal right now.

ABP: Is kanji only made from black carrots? What are the different varieties of kanji?

Deepta Nagpal: Several variants are out there. Beetroot, turnips, carrots, apple, pineapple, rice, ragi, and berries are used traditionally. 

ABP: Are there any variants or cousins of this health drink abroad?

Deepta Nagpal: Kombucha is more popular worldwide. Kefir, tepache (pineapple) are also getting popular.

ABP: How can one add a twist to the basic kanji recipe and make it fun and inviting? Can you give us a few tips or options?

Deepta Nagpal: At times, mix kanji with soda water, different fruit juices, buttermilk, and even kombucha. 

ABP: What makes kanji a rockstar of a drink? Please explain the nutritional profile of kanji.

Deepta Nagpal: Kanji is known for its probiotic richness, especially its richness of content that includes lactobacillus, bifidobacterium, antioxidants, vitamin boost, hydration, and electrolyte balance. As per research, bifidobacterium, a relevant friendly bacteria genus — a highly abundant and prevalent member of the human gut microbiota — has been proven to have a variety of benefits that fight health problems related to metabolic, immune, and intestinal diseases. Their positive association with health and well-being across the human lifespan has prompted a flurry of research activities aimed at assessing beneficial activities elicited by bifidobacterium.

ABP: Who can have it, who cannot, and when to have it and when not to have it?

Deepta Nagpal: Proceeding with caution is the key part here. Patients with bloating, flatulence, small intestinal overgrowth, gastritis, Irritable Bowel Syndrome (IBS), and acid reflux should try it in small amounts first and then gradually increase the quantity if they find it agreeing with their system. If they get an adverse reaction, they should avoid it. Some people can instantly develop a histamine reaction like sore throat. They should certainly avoid consuming kanji.