10 recipes
This commercial lemon sharbat recipe produces 12 litres with a cooked syrup base, controlled dilution and consistent 250 ml portions for carts and restaurants.
A commercial mocktail recipe producing 40 cafe drinks from two make-ahead syrup bases, with four variations and strict ice, dilution and yield control.
A 40-cup commercial milk tea recipe with a separate tea liquor base, measured sugar syrup, safe milk handling and strict 180 ml portion control.
A commercial masala tea recipe for 40 cups with a bulk spice blend, controlled milk ratio, boil-and-strain method and practical yield control.
A 10-litre commercial mango juice recipe with practical controls for mango variety, pulp yield, sweetness, freezing, cold holding and portions.
A commercial malai cha recipe for about 40 cups, with controlled milk reduction, repeatable cream layers, service holding and premium-cup costing.
A commercial lemon soda recipe for 40 chilled drinks, built around measured sugar syrup, fresh lemon juice and sweet, salty or spicy variations.
A commercial 10-litre sweet lassi recipe with reliable blending, cold holding, salty variation and portion control for restaurants and food carts.
A commercial cold coffee recipe for 40 servings, using a make-ahead coffee base, measured ice and controlled blending for consistent froth and yield.
A 10-litre commercial borhani batch for kacchi, weddings and bottled service, with controlled spice balance, cold holding and 50 consistent portions.
