Kanji tops search trends: 6 items you can make with this drink

Kanji, a tangy fermented drink from northern India, topped Google’s Year in Search 2024 food trends.

This year, Google’s Year in Search 2024 report revealed fascinating insights into Indian cooking trends. Festival classics and viral dishes topped the charts, with one standout being kanji.

Loved for its digestive and immune-boosting properties, kanji appeals to both traditionalists and modern food enthusiasts.(@supaintsonplates on IG)

What is Kanji?

Kanji is a traditional fermented drink popular in northern India, which is particularly consumed during the winter months. Made by fermenting black carrots in water along with mustard seeds, salt, and other spices, it is a tangy and spicy beverage with several health benefits. “Kanji is a great source of antioxidants, enzymes and essential vitamins, which help boost immunity and reduce inflammation,” shares dietician Neelima Bisht. Here are five dishes you can try using kanji as the star ingredient

1. Kanji Vada

It is a flavourful and tangy snack made by soaking lentil fritters in kanji. The soft vadas absorb the fermented flavours, creating a delicious blend of textures and tastes.

2. Kanji pickles

Kanji pickles are made by pickling vegetables like carrots, radishes, or beets in kanji. This process gives them a tangy, fermented flavour while also enhancing their taste and nutritional value.

In a pickle: Food blogger Anjana Chaturvedi (@maayeka) shares a kanji achaar recipe which suggests combining raw vegetables with carrots, potatoes, water, salt and spices

3. Kanji soup

Kanji soup is a warm and nourishing option, especially during the colder months. If you’re not a fan of bland soups, add about two cups of kanji to your potato or lentil soup. This will give it a much-needed flavour, while adding to the nutritional quotient.

4. Kanji marinated paneer

Kanji-marinated paneer brings a tangy twist to this beloved Indian ingredient. The paneer absorbs the flavours of the fermented kanji, creating a unique taste that complements its creamy texture. Grill or fry the paneer for a delicious appetiser or main dish.

5. Kanji idli

Kanji idli offers a fresh take on the classic South Indian dish. Adding kanji to the batter enhances fermentation, resulting in soft, fluffy idlis with a subtle tangy flavour.

Pair them with coconut chutney or sambar for a delightful, probiotic-packed meal.