"Artisanal Syrups provide viscosity while cheap syrups are high in sugar, can be overly thin and thus disrupt a drink's balance", says Vaishali Mehta, founder of one such artisanal syrup company that emerged through the crisis of the pandemic and pivoted to creating over 70 flavours from hyperlocal ingredients - everything from guava and litchi to kokum and pepper.
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https://www.deccanherald.com/lifestyle/food-and-drink/the-revolution-will-be-sipped-3446670
