Ambi Yaarah

Summers in India are stitched together by the tang of raw mango—“kacchi kairi”—mixed with mint, roasted cumin, and jaggery in chilled earthen pots. Ria’s cousins called the drink “ambi yārah,” meaning mango friend, because it cooled sunburnt cheeks and turned sweaty afternoons into playground adventures. 
During her university years in Hamilton at McMaster, homesickness hit hardest in July. She dried strips of raw mango, crushed garden mint, and toasted cumin on a dorm‑room skillet, steeping the mixture into an herbal tisane. Instantly she was back at her grandmother’s porch, swinging barefoot. Today Ambi Yārah arrives to your cup as a caffeine‑free ode to those carefree afternoons: tangy mango, cooling mint, gentle spice, and the easy laughter of cousins long grown but never forgotten.

Sip, close your eyes, and feel the fan turn lazily overhead once more.

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