Lassi — the yogurt drink of Punjab — serves the same physiological function as raita: the lactic acid refreshes the palate; the fat moderates spice perception; the cold temperature stimulates the nasal passages. It exists in salt (namkeen lassi), sweet (meethi lassi), and mango variants, but the foundational technique is identical: full-fat yogurt beaten to a smooth, aerated consistency with water, then seasoned or flavoured. The aeration is critical — under-beaten lassi is thick and heavy; correctly beaten lassi is light and slightly frothy.
- Full-fat yogurt beaten first with a small amount of water until smooth and slightly frothy - Water added progressively to reach the correct consistency — thicker than milk, thinner than yogurt - Salt lassi: salt, cumin (toasted and ground), fresh mint, sometimes fresh ginger - Sweet lassi: sugar and rose water, or mango pulp - The correct temperature: served very cold — the lactic acid's refreshing effect is temperature-dependent; warm lassi loses its palate-cleansing function - Traditional hand churning: the lassiwalla's long wooden churner (madani) incorporates air during beating — the froth is part of the correct texture
Indian Cookery Course