In 1924, the lanes of Banaras witnessed the birth of an Iconic Elixir. It all started in 1924 in Banaras State, British India when Late Pandit Sacchida Nand Dubey came up with a cooling concoction comprising Sugar, Water, Almond, Cashew Nut, Fox Nut, Seeds of Watermelon,seeds of musk melon,Cardamom, Black Pepper, Fennel Seeds and Saffron Strands named Thandai.
Thandai is considered as prasada of Lord Shiva, So Shree Dubeyji thought of opening a small outlet for selling Thandai near the world famous Lord Shiva’s Kashi Vishwanath Temple. A small shop was set up on 24th June 1924 and people used to get a glass full of Thandai for 1 paisa.
This creation quickly became popular for its ability to fight heatstrokes and dehydration and thus, Mishrambu was born.
The drink went on to quench the thirst of many not just as a Shivratri and Holi Drink but as a popular summer drink as well and by the 1940s, it had become a must in every house.
The foundation of Mishrambu’s manufacturing unit on the outskirts of Varanasi was laid by the late Shri Arun Anand Dubey and his wife, Mrs. Ganga Dubey. For the first time, Thandai and other nut-based beverages were presented in glass bottles by Mishrambu.
From generation to generation, the Mishrambu family has carried forward and enhanced the tradition of delivering rich taste and freshness. Today, Mishrambu products have become synonymous with refreshment in every Indian household – refreshment so profound that it feels like a dip in the holy Ganges.
With a variety of Mishrambu products made to suit everyone’s preferences, they bring a celebratory vibe to life and infuse every moment with a sweet essence. The healthy taste of Mishrambu strengthens relationships and adds sweetness to gatherings. Mishrambu Thandai and syrups serve as a reliable means of enhancing togetherness, made from pure, natural, and quality ingredients that are both healthy and flavorful.
Mishrambu products have earned the trust of the nation. With Mishrambu Thandai, every sip uplifts the spirit, offering a delightful blend of tradition and taste.
Mishrambu, named by Pandit Ravi Shankar, means Jal Mishrit Peya and originated in Varanasi. Started with reused beer bottles, it later expanded under Shri Aruna Nand Dubey with a factory setup.
Known for pioneering Thandai in glass bottles, it became a Holi staple and versatile dessert ingredient. In the 1970s, the business passed to the next generation, continuing its legacy. Now run by the fourth generation, Mishrambu thrives on its rich heritage and unwavering quality.
Mishrambu is on a mission to enrich lives by crafting and delivering premium, time-honored beverages that captivate the senses and nurture a sense of well-being. Our commitment is to provide innovative and high-quality products that exceed expectations, fostering moments of joy and connection. With a focus on sustainability and community, Mishrambu aims to be a trusted companion in every household, contributing to a healthier and more vibrant way of life.
Mishrambu is on a mission to enrich lives by crafting and delivering premium, time-honored beverages that captivate the senses and nurture a sense of well-being. Our commitment is to provide innovative and high-quality products that exceed expectations, fostering moments of joy and connection. With a focus on sustainability and community, Mishrambu aims to be a trusted companion in every household, contributing to a healthier and more vibrant way of life.
Owner and Managing Director
Managing Director