By Chef Shyam Longani – Executive Chef, Taj Exotica Resort & Spa, Goa


  • Tulsi leaves                                                                  8-10 nos
  • Ginger (crushed)                                                         2 tbsp
  • Honey                                                                          3 tbsp
  • Turmeric Powder                                                        1 tsp
  • Cinnamon (medium size)                                           1 stick
  • Peppercorns (crushed)                                               6-8 nos
  • Green Tea Leaves                                                        ½ tsp
  • Lemon Juice                                                                2 tbsp
  • Gooseberry Juice                                                        2 tbsp
  • Water                                                                           1.25 ltrs


  • Boil water in a sauce pan along with ginger, green tea, turmeric powder, peppercorns and cinnamon.
  • Add honey, lemon juice and amla juice to the mix.
  • Infuse Tulsi leaves and cover the pan for 20 minutes and allow the mix to cool.
  • Strain the liquid through a fine strainer and serve the Joshanda hot with a lemon wedge inside the glass.
  • You may also keep the mix in a bottle for next two days and serve it at room temperature.


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