Last week I ordered a salted lassi at an Indian restaurant and got it in a pint glass. I didn’t even get a straw. It was an entirely bizarre experience which I can’t say I’d like to try again – lassi moustaches really don’t suit me.
Forget beer and wine, I think nothing compliments an Indian meal better than lassi. It’s a cooling, yogurt-based drink with palate cleansing properties that balance out a spicy Indian meal perfectly. You really couldn’t get a more traditional drink.
The roots of lassi are firmly embedded in Punjabi cuisine from Northern India and parts of
A quick guide to lassi
As well as being popular in the Punjab, salted lassi (or chaas) is also the drink of choice to accompany the classic working mans lunch for the many farmers in Porbander (
Chaas differs to lassi slightly in its consistency, which is made slightly thinner with water. Like salted lassi, it can be blended with various herbs and spices to create a cocktail of mouth-watering flavours.
Basic Salted Lassi
7 tbsp Greek yogurt
650ml iced water
1 tsp salt
1. Blend all of the ingredients together and pour into salt and sugar-rimmed glasses.
Toasted Cumin Lassi
1 x recipe for basic salted lassi
1 tsp toasted, ground cumin seeds
1/8 tsp black salt
1/8 tsp black pepper
Tempered Lassi with Curry Leaves
Temper 3 curry leaves, ½ tsp mustard seed and ¼ tsp asafoetida in 1 tsp oil until the mustard seeds pop. Pour over 1 x recipe for basic salted lassi.
Chilli and Coriander Lassi
1 x recipe basic salted lassi
2 tsp chopped coriander leaves
1 hot green chilli, chopped finely