Amid rising tensions between India and Pakistan following last month’s terror attack in Jammu and Kashmir, several sweet shops in Jaipur have renamed popular items, including the iconic ‘Mysore Pak’, now being sold as ‘Mysore Shree’. The move has triggered criticism, including from the great-grandson of the royal cook credited with inventing Mysore Pak during the reign of King Krishnaraja Wadiyar IV in the Mysore palace kitchen.

S Nataraj, a descendant of royal cook Kakasura Madappa, who still makes and sells Mysore Pak in Mysuru, told News18, “Call it Mysore Pak – there can be no other name for this invention passed down by our ancestors.” He added, “Just like every monument or tradition has its rightful name, Mysore Pak does too. It should not be altered or misrepresented.”

Explaining the origin of the name, Nataraj said, “The word ‘Paaka’ in Kannada refers to a sugary syrup. Since it was created in Mysore, it came to be known as Mysore Pak. There is no question of calling it anything else.”

Stressing the importance of retaining the original name, he said, “Wherever you go in the world, when someone sees the sweet, they should be able to identify and call it Mysore Pak. Nobody has the right to change its name.”

The family continues to run the famous Guru Sweets in Mysuru, Karnataka. Now in its fifth generation, the shop was originally started by Nataraj’s great-grandfather to popularise the royal sweet beyond the palace walls and into the public domain.

Also Read:Viral Video Shows Making Of Mysore Pak In Karnataka, Internet Reacts

According to Sumegh S, a fourth-generation member of the family, Mysore Pak is much more than a sweet. It holds deep cultural and historical significance for Mysuru and Karnataka.

“Mysore Pak is the pride of Mysuru, Karnataka, and the Kannadiga community. It reflects the sweetness of our people and the richness of Kannada culture. We only stand by the sweet our forefather created – Mysore Pak – which is now globally known. Do not drag it into unnecessary controversies,” he told News18.

Prepared using gram flour, sugar, and generous amounts of ghee, Mysore Pak is known for its crumbly yet melt-in-the-mouth texture. It remains a popular treat across India, especially during festivals and family celebrations.

Few things evoke the spirit of tropical escape quite like a tiki cocktail, especially when served in an intriguing tiki mug. Often shaped like ancient Polynesian idols, skulls, or hula girls, these collectable ceramic vessels are as much a part of the experience as the drink itself. Adorned with umbrellas, fruit skewers, and even flames, tiki cocktails don’t just quench your thirst, they whisk you to a far-off paradise, one sip at a time. But have you ever wondered what exactly is ‘tiki’ and the ‘tiki cocktail’ genre? This weekend, sip on these flavourful cocktail histories (metaphorically), along with actually drinking fabulous tiki drinks with your friends and family.

The Origins Of Tiki Culture

Tiki culture draws inspiration from Oceanian art and mythology, stretching across the Pacific from Polynesia and Australasia to the Caribbean and Hawaii. The term “Tiki” comes from Maori mythology, where Tiki is considered the first man, often depicted as a figure worn as a pendant called the hei-tiki. While these symbols held deep cultural meaning, they were later adopted and commercialised in Western pop culture.

Also Read: 10 Most Loved Cocktails Across The Globe

The Birth Of The Tiki Cocktail

The tiki cocktail emerged in 1933 with the opening of Don’s Beachcomber in Hollywood, a Polynesian-themed bar and restaurant. This lively space served exotic rum-based punches with the vibe of a tropical movie set with flaming torches, bamboo furniture, and vibrant fabrics. The bar was quite popular and even frequented by celebrities. 

The signature concoctions, dubbed “Rhum Rhapsodies,” were crafted with rum, fresh fruit juices, and flavoured syrups. These drinks were often served in creative vessels like hollowed-out pineapples or coconuts, elevating both their taste and visual appeal.

The Allure Of Tiki Vessels

By the 1950s, the now-iconic tiki mug became a staple of tiki bars. These elaborately decorated ceramic mugs were designed to resemble Polynesian deities or other tropical motifs.

Beyond mugs, tiki drinks are also popularly served in carved pineapples or dramatic, fire-topped communal bowls with extra-long straws for group sipping. It’s not just about flavour, it’s about spectacle.

5 Iconic Tiki Cocktails You Should Try:

Now that you understand tiki cocktails, it’s time to try some of the most iconic tiki cocktails.

1. Pina Colada

Pina Colada is so popular that many do not know it is actually a tiki cocktail. A classic from Puerto Rico, this creamy cocktail blends rum with pineapple juice and sweet coconut cream. Add a splash of lime for extra zest.

2. Mai Tai

Arguably the most iconic tiki drink, the Mai Tai mixes dark and light rum with orange liqueur, lime juice, and orgeat syrup (almonds, sugar, orange flower water). A delicious balance of citrus and almond, this cocktail is a tiki essential.

3. Mojito

Hailing from Havana, the classic and beloved Mojito is refreshingly simple, made with white rum, mint, lime, and sugar topped with soda. It is the perfect cocktail for hot summer days.

4. Rum Runner

This tiki cocktail combines rum, banana liqueur, blackberry liqueur, grenadine, and tropical fruit juices. The legend goes that this fabulous combination was invented by accident at a tiki bar when the bartender combined all old leftover stock to make room for fresh ingredients.

Also Read:Shandy, Anyone? The Ultimate Summer Cocktail You Will Want To Sip

5. Painkiller

Dark rum, pineapple juice, orange juice, and cream of coconut come together in this tiki classic, garnished with a dash of grated nutmeg. This drink is a twist on the classic Pina Colada and is extremely refreshing for hot summer days.

Unwind this weekend with some tiki drinks that invite you to slow down and soak in the island vibes, no matter where you are.

Summer instantly brings to mind everything cool and refreshing. From tall glasses of chaas to icy nimbu pani, there is one hero ingredient that makes a comeback every year—pudina. This fragrant herb captures the very taste and smell of the season. Whether you are dealing with the relentless heat or just sick of the usual flavours, pudina has a way of lifting even the dullest dishes without much effort. But instead of throwing in the leaves every time, what if there was a quicker, smarter way to bring that minty freshness into your food? Enter pudina namak—an instant seasoning that is full of mint goodness and goes with just about everything. If you are a fan of pudina, you will want to try this homemade pudina salt immediately. It will transform even the most boring snacks into something seriously addictive.

Also Read:Pudina Paratha And More – Delicious Ways To Use Pudina (Mint) In Recipes

Why Pudina Deserves a Permanent Spot in Your Summer Spice Rack

Pudina—mint—is not just another herb shoved to the back of your fridge. It is a natural coolant, helps digestion, and packs a punch when it comes to adding flavour. During the summer, appetites drop and food starts to taste a bit ‘meh’. This is where pudina works like a charm. Its natural sharpness cuts through that sluggish, heavy feeling we all get after meals. Turn it into a dry masala and you will find yourself reaching for it more than you expect. Trust us, once you taste this mint seasoning on your snacks, it will become your summer go-to.

Instant Pudina Namak Recipe | How To Make Mint Salt at Home

This quick and flavourful pudina namak requires just a few basic ingredients and barely any time. Here is how to make it:

Ingredients:

2 tbsp dried mint (pudina) leaves

1 tbsp black salt

1 tsp roasted cumin powder

½ tsp red chilli powder

½ tsp regular salt

Steps:

Step 1: Prep the Pudina

Take a handful of dried mint leaves and rinse them. Once dry, dry roast them in a pan for 30 seconds until they turn aromatic. Keep the flame low to avoid burning.

Step 2: Make the Namak

Once cooled, crush the roasted leaves with your fingers or a mortar and pestle. Mix in the black salt, roasted cumin powder, red chilli powder, and regular salt. Combine everything thoroughly and transfer the mix to an airtight jar. That is it—your instant pudina masala is ready to use.

How To Use Pudina Namak In Everyday Dishes

This mint salt is incredibly versatile, which means it can be added to nearly anything. Got a plain fruit chaat? Sprinkle some pudina namak. Want to jazz up your chaas? Add a pinch. It works beautifully on cucumber slices, watermelon chunks, and even plain curd. Fancy a quick summer cooler? Mix it with lemon juice, ice, and soda for a minty refresher. Use it in raitas, on fried snacks, or even over your lunch salad. Basically, if your dish needs a nudge of flavour, this mint salt has got your back.

Storage Tips: How Long Does Pudina Namak Last?

If stored in an airtight container in a cool and dry place like your spice rack, pudina namak can last up to 2–3 months. Since it is completely dry, there is no risk of it going off quickly. Just make sure it stays away from moisture and condensation. For best taste, finish it within a couple of months—but honestly, it may not even last that long once you start using it.

Also Read: 5 Easy Tips To Make Perfect Pudina Chutney At Home

So, the next time summer cooking starts to feel repetitive, make this simple pudina namak and give your food a refreshing kick. It is easy, effective, and adds just the right amount of zing to everything from chaats to coolers.