Why kokum belongs in a bottle
A coastal Karnataka fruit that most of India has never tasted in a cold drink.
Kokum grows along the west coast of India, and along the coastal belt of Karnataka in particular — the same region the House of Bindu comes from. In home kitchens it is dried, and used to sour curries or made into a cooling summer sharbat.
Kokum Jeera Drink puts that flavour into a carbonated bottle: sour kokum against savoury jeera. It is a regional flavour with no imported equivalent, and it is one of the clearest examples of what the House means by Indian flavour — not an Indian version of a global drink, but a drink that could only have come from here.