Grind ginger, green chilli, coriander leaves, curry leaves to a smooth purée.

Add in yogurt, salt, asafoetida and beetroot and grind again till it is smooth.

Strain this mixture. Check for salt and seasoning.

You can keep this mixture in fridge until required.

Take this in a large mixing bowl. Place a small bowl on top, burn some rosemary springs on gas stove and place it into the bowl. Cover with larger bowl and let it smoke for 2 mins

Pour this into individual serving glasses. Don’t fill too much. Just fill half way through.

Garnish with rosemary sprig and fresh red chilli.

Just before serving, pour soda and mix.

You can use a blow torch to ignite the rosemary sprig kept for garnishing when serving.