lassi — India

Lassi is a cold, whisked yogurt drink from the Indian subcontinent, made by blending yogurt with water or milk until smooth and frothy. It can be savory, sweet, or built around fruit, and is drunk both as a refreshment and as an accompaniment to a meal. It is reported as a staple across the Punjab region and widely drunk throughout India, Pakistan and Bangladesh, served at home, in dhabas and at street stalls, especially in warm weather when a cold, thick drink helps cut through spicy food. To prepare it, thick yogurt is whisked or blended with cold water or milk until smooth, then seasoned according to the style chosen: a pinch of salt and roasted cumin for a savory version, sugar for a sweet one, or pureed fruit such as mango for a fruit lassi. It is served over ice in tall glasses, sometimes topped with a little cream, chopped nuts, or a pinch of ground cardamom. Salted and sweet versions are both widely reported, and fruit lassi has become common in restaurants outside the region, often made with mango, banana or rose syrup. The thickness, sweetness and choice of spice or fruit differ from one household or stall to the next, and some cooks whip the yogurt until it turns almost foamy before serving.