What type of drink did the British take in India as ananti- malarial?
"by British officials stationed in the tropical areas of South Asia and Africa. As the quinine powder was so bitter people began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858. The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin. A persistent problem in the soft drinks industry was the lack of an effective sealing of the bottles. Carbonated drink bottles are under great pressure from the gas, so inventors tried"
"Tonic water Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water usually now has a significantly lower quinine content and is consumed for its distinctive bitter flavor. It is often used in mixed drinks, particularly in gin and tonic. Quinine was added to the drink as a prophylactic against malaria, since it was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic. Quinine powder is so bitter that British officials stationed in early 19th century India"
"with Hendrick's Gin is typically garnished with a slice of cucumber. However, garnishes of cucumber are very rare, and garnishes of orange are rarer still. The cocktail was introduced by the army of the British East India Company in India. In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered by Scottish doctor George Cleghorn that quinine could be used to prevent and treat the disease. The quinine was drunk in tonic water, however the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture"
"Beer in India In India, traditional beer has been prepared from rice or millet for thousands of years. In the 18th century, the British introduced European beer to India. Beer is not as popular as stronger alcoholic beverages like whiskey. The most popular beers in India are strong beers. Beer was well known in India before the arrival of Europeans. The Vedas mention a beer-like drink called ""sura"". It was the favourite of the god Indra. Sura is also mentioned in the Ramayana. Megasthenes has recorded usage of rice beer in India. Kautilya has also mentioned two intoxicating beverages made"
"Inglaterra"" was used for the treatment of malaria, which at the time was endemic in several regions of Portugal. It was initially introduced from England in 1681 by Dr. Fernando Mendes, who “received a handsome gift from (King Pedro) on condition that he should reveal to him the secret of his composition and withhold it from the public”. However, the popularity of the mixture was short-lived, either because it did not perform as claimed or because of the sudden death of Mendes. The medicine, which was produced through an infusion of the cinchona bark in alcohol, was subsequently popularised in"
"I saw Indian soldiers of British Indian Army bringing it back with them as a dietary supplement. Punjab, Bengal and Madras Presidencies became early adopters of Horlicks and many well-to-do Indians took to drinking Horlicks as a family drink in early 1940s and 1950s. It became a sort of status symbol in upper middle class Indians and rich classes. The first flavour available in India, as in Britain, was malt. India, where it has traditionally been marketed as ""The Great Family Nourisher"", is the largest market for Horlicks. The Indian formulation for Horlicks is slightly different than in most other"
"giving a further half dose. No injectable preparation of quinine is licensed in the US; quinidine is used instead. Quinine is a flavor component of tonic water and bitter lemon drink mixers. On the soda gun behind many bars, tonic water is designated by the letter ""Q"" representing quinine. According to tradition, the bitter taste of anti-malarial quinine tonic led British colonials in India to mix it with gin, thus creating the iconic gin and tonic cocktail, which is still popular today. Nowadays, the amount of quinine in tonic is much lower and drinking it against malaria is useless. Quinine"
"is considered to be a favorite drink of Indra. The Hindu Ayurvedic texts describe both the beneficent uses of alcoholic beverages and the consequences of intoxication and alcoholic diseases. Ayurvedic texts concluded that alcohol was a medicine if consumed in moderation, but a poison if consumed in excess. Most of the people in India and China, have continued, throughout, to ferment a portion of their crops and nourish themselves with the alcoholic product. In ancient India, alcohol was also used by the orthodox population. Early Vedic literature suggests the use of alcohol by priestly classes. The two great Hindu epics,"
"banks of the Ganges river. At one time, the powder was ground on stone slabs, and stored in clay pots. The cumin is a medicinal ingredient which aids digestion. The mint has a cooling effect. Black salt or rock salt acts as a digestive. Jaljeera is popular in northern India because it is thought to have cooling properties, against the temperature of the region. It is generally served with appetizers before a meal, but is also drunk between meals. Some versions do not involve any added sugar. Jal-jeera Jal-jeera, or jaljira, is an Indian beverage. It is flavored with a"
"customers, worried about the health risks, although this rapidly vanished in the US. By the mid-19th century, water was always chilled in America if possible. Iced milk also popular, and German lager, traditionally drunk chilled, also used ice. Drinks such as sherry-cobblers and mint juleps were created that could only be made using crushed ice. There were distinct differences in 19th-century American and European attitudes to adding ice directly to drinks, with the Europeans regarding this as an unpleasant habit; British visitors to India were surprised to see the Anglo-Indian elite prepared to drink iced water. Some Hindus in India"
"8000 mg is lethal and a dose as little as 2000 mg could induce a coma if taken with an alcoholic beverage. Methaqualone was first synthesized in India in 1951 by Indra Kishore Kacker and Syed Husain Zaheer, for use as an antimalarial drug. By 1965, it was the most commonly prescribed sedative in Britain, where it has been sold legally under the names Malsed, Malsedin, and Renoval. In 1965, a methaqualone/antihistamine combination was sold as the sedative drug Mandrax, by Roussel Laboratories (now part of Sanofi S.A.). In 1972, it was the sixth-bestselling sedative in the US, where it"
"price rose, restricting free trade. The East India Company began to manufacture a product that was desired by the Chinese as much as tea was by the British: opium. This had a significant influence on both India and China. Opium was also imported into Britain and was not prohibited because it was thought to be medically beneficial. Laudanum, which was made from opium was also used as a pain killer, to induce sleep and to suppress anxiety. The famous literary opium addicts Thomas De Quincey, Samuel Taylor Coleridge and Wilkie Collins also took it for its pleasurable effects. The Limehouse"
"each. By 2010 however the sales had dropped by nearly half, especially after reports of consumers experiencing nausea after consumption due to unsanitary conditions during production of the beverage. Banta Banta or Banta Soda also known as Fotash Jawl in Bengali, Goli Soda (""Goli"" = spherical object in Hindi) or Goti Soda (""Goti"" = marble in Hindi) is a colloquial term for a carbonated lemon or orange-flavoured soft drink in Codd-neck bottle popular in India. Though the origin of its name is from Punjabi word for marble (banta), Banta has been sold since the late 19th century, long before popular"
"since they were considered citizens who only enriched themselves. Some of the earliest items sold to China in exchange for tea were British clocks, watches and musical boxes known as ""sing-songs"". These were not enough to compensate for the trade imbalance caused by the massive quantities of tea exported and the insistence by the Chinese that it be paid for in silver. After the 1757 territorial conquest of Bengal in India, the British had access to opium, which when mixed with water was used in western society as an analgesic tincture. The Chinese, on the other hand, smoked opium in"
"Godfrey's Cordial, Dalby's Carminative, McMunn's Elixir, Batley's Sedative Solution, and Mother Bailey's Quieting Syrup. The First Opium War occurred between 1839 and 1842 when Britain realized that opium grown in India could be sold in China for a profit, and their army forced the Emperor to sign a treaty allowing free trade, which had been initially prohibited for opium. The Swiss alchemist and physician Paracelsus (1493-1541) is often credited as the first to create a tincture of opium. In the 17th century, the English physician Thomas Browne conducted experiments upon the dosage of opium on various animals. Browne's contemporary, the"
"appeared on labels. At the turn of the 20th century the Scandinavian maltose- and cannabis-based drink ""Maltos-Cannabis"" was widely available in Denmark and Norway. Promoted as ""an excellent lunch drink, especially for children and young people"", the product had won a prize at the Exposition Internationale d'Anvers in 1894. A Swedish encyclopedia from 1912 claim that European hemp, the raw material for Maltos-Sugar, almost lacked the narcotic effect that is typical for Indian hemp and that products from Indian hemp was abandon by modern science for medical use. Maltos-Cannabis was promoted with text about its content of maltose sugar. Later"
"musk or ambergris. In England, in 1723, there was a recipe for red hippocras containing milk and brandy. The drink was well liked during medieval and Elizabethan times. Moreover, doctors prescribed it to aid digestion. It was served at most banquets all over Europe. The drink was highly prized during the high and late Middle Ages. In France, it has been noted as the favorite drink of notorious baron Gilles de Rais, who reportedly drank several bottles every day and had his victims drink it prior to assault. Later, King Louis XIV of France was also known to enjoy it."
"from the observation that it cured scurvy, and it was taken on board ships in dried bundles or distilled extracts. Its very bitter taste was usually disguised with herbs and spices; however, this did not prevent scurvygrass drinks and sandwiches from becoming a popular fad in the UK until the middle of the nineteenth century, when citrus fruits became more readily available. West Indian limes began to supplement lemons, when Spain's alliance with France against Britain in the Napoleonic Wars made the supply of Mediterranean lemons problematic, and because they were more easily obtained from Britain's Caribbean colonies and were"
"from wheat, barley and millet. Under the rule of the Muslim Mughal Empire, alcohol was prohibited in accordance to Islamic dietary laws. However, there are written reports about at least one Mughal ruler, Jahangir, who was fond of brandy wine. In the 16th century, Portuguese colonists at Goa introduced port-style wine and the production of fortified wines soon spread to other regions. Under British rule during the Victorian era, viticulture and winemaking was strongly encouraged as a domestic source for the British colonists. Vineyards were planted extensively through the Baramati, Kashmir and Surat regions. In 1883 at the Calcutta International"
"fixed price for producers. A ""Kina Bureau"" in Amsterdam regulated this trade. It was estimated that the British Empire incurred direct losses of 52 to 62 million pounds a year due to malaria sickness each year. It was therefore of great importance to secure the supply of the cure. In 1860, a British expedition to South America led by Clements Markham smuggled back cinchona seeds and plants, which were introduced in several areas of British India and Sri Lanka. In India, it was planted in Ootacamund by William Graham McIvor. In Sri Lanka, it was planted in the Hakgala Botanical"
"be the ""norm"", with China tea a minority taste. Until the 1970s and the rise of instant coffee, Indian tea had almost sole command of the hot drinks market. Its rivals were cocoa, coffee and savoury drinks such as Bovril and Oxo. In the early 1820s, the British East India Company began large-scale production of tea in Assam, India, of a tea variety traditionally brewed by the Singpho people. In 1826, the British East India Company took over the region from the Ahom kings through the Yandaboo Treaty. In 1837, the first English tea garden was established at Chabua in"
"plasma levels at the lower limit of therapeutic efficacy and may, in fact, cause transitory suppression of parasites"". This method of consumption of quinine was impractical for malaria prophylaxis, as the amount of drug needed ""can not be maintained with even large amounts of tonic"". The authors conclude that it is not an effective form of treatment for malaria. In Spain, a variation on the drink called Gin-Tonic has become popular. This differs from a traditional gin and tonic as it is served in a balloon glass (copa de balon) or coupe glass with plenty of ice and a garnish"
"as an aid for constipation. Murray named his recipe Fluid Magnesia, and set up the company Sir James Murray & Son in order to successfully market it. Fluid Magnesia was later sold as a solution and recommended as a palatable laxative and as a remedy for acidity, indigestion, heartburn, and gout. Along with this, Murray also developed a sweet-tasting mixture in the form of syrup which was designed to mix in with the fluid. This gave the mixture a pleasant aftertaste, which appealed to women and child patients. He also marketed Sir James Murray's Pure Fluid Camphor, a tonic which"
"Jal-jeera Jal-jeera, or jaljira, is an Indian beverage. It is flavored with a spice mix known as jal-jeera powder. In Hindi, ""jal"" means water and ""jeera"" means cumin. The beverage form is essentially lemonade and jaljira powder, and is a popular summer drink in India. It is sometimes served as an appetizer, as it is intended to ""startle"" the taste buds. Jaljira powder generally consists of cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder. Jaljeera has a very long history, originating on the"
"Amul's ""Masala Chaas,"" which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured ""Chaas Gulabi"" and mint-flavoured ""Mint Chaas"". Both have added sugar and differ from flavoured lassi in being more dilute and less expensive. In India, the consumption of Chaas has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An earthen pot is used to prepare Chaas and store it for a few hours before consumption. The use of an earthen pot makes the chaas cool even"
"Banta Banta or Banta Soda also known as Fotash Jawl in Bengali, Goli Soda (""Goli"" = spherical object in Hindi) or Goti Soda (""Goti"" = marble in Hindi) is a colloquial term for a carbonated lemon or orange-flavoured soft drink in Codd-neck bottle popular in India. Though the origin of its name is from Punjabi word for marble (banta), Banta has been sold since the late 19th century, long before popular carbonated drinks arrived. The drink is often sold mixed with lemon juice, crushed ice, chaat masala and kala namak (black salt) as a carbonated variant of popular lemonades ""shikanjvi"""
"of the large breweries. One of the motivations of the Act was to reduce the abusive over-consumption of gin. Demand for the export style of pale ale, which had become known as ""India Pale Ale,"" developed in England around 1840 and India Pale Ale became a popular product in England. Some brewers dropped the term ""India"" in the late 19th century, but records indicated that these ""pale ales"" retained the features of earlier IPA. A pale and well hopped style of beer was developed in Burton-on-Trent in parallel with the development of India Pale Ale elsewhere. Previously, Englishmen had drunk"
"an assortment of spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. The drink is mainly consumed in north India and is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B and B, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery. Aam panna Aam pana is an Indian drink renowned for its heat-resistant properties. It is made from raw mangoes and is yellow to very light green"
"way from Asia Minor to all parts of Europe between the 10th and 13th centuries. Throughout 1200–1500 A.D. in England, a potion called dwale was used as an anesthetic. This alcohol-based mixture contained bile, opium, lettuce, bryony, henbane, hemlock and vinegar. Surgeons roused them by rubbing vinegar and salt on their cheekbones. One can find records of dwale in numerous literary sources, including Shakespeare's ""Hamlet"", and the John Keats poem ""Ode to a Nightingale"". In the 13th century, we have the first prescription of the ""spongia soporifica""—a sponge soaked in the juices of unripe mulberry, flax, mandragora leaves, ivy, lettuce"
"as an alternative to beer - water being of dubious quality, but the complete boiling necessary for tea rendering it safe. Many men, in particular, found China tea insipid, and the greater strength, and lower price, of Indian teas appealed greatly. By the last quarter of the nineteenth century, big brands such as Lyons, Liptons and Mazzawattee dominated the market. Tea was the dominant drink for all classes during the Victorian era, working class families often doing without other foods in order to afford it. This meant the potential market for Indian teas was vast. Indian tea soon came to"
"all kinds of fever and malarial fever and it had perhaps one of the largest sales among patented medicines in British India. There is a mention of the patented 'D.Gooptu' medicine in 'Sri Sri Ramakrishna Kathamritha' where he describes Dr Gooptu work as something very difficult to achieve in times of Kali Yuga or 'age of vice'. It is also mentioned that when Ramakrishna was suffering from malarial fever in 1879-80, he got relief from the fever after having the medicine as traditional ayurvedic medicines were not effective. Dr D. Gooptu's proximity to the British also helped him to export"
"Thandai Thandai, or shardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. The consumer of this thandai is mostly from North-Western India. There are variants of thandai and the most common are ""badam"" (almond) thandai and ""bhaang"" (cannabis) thandai. Though thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways."
"Thandai Thandai, or shardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. The consumer of this thandai is mostly from North-Western India. There are variants of thandai and the most common are ""badam"" (almond) thandai and ""bhaang"" (cannabis) thandai. Though thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways."