My favorite savory lassi is this salted version, which is seasoned with fresh mint leaves and a few thin slices of chile. You just mix salt, yogurt, and ice-cold water in a blender and then garnish the frothy liquid right before serving. Enjoy it with or after a spicy meal or in smaller amounts as a palate cleanser between different courses of a menu. —Nik Sharma
1 1/2 cups
fine-grain sea salt
ground white pepper
roasted cumin powder
A few ice cubes, for serving (optional)
thinly sliced Thai chile
large fresh mint leaves, julienned
In This Recipe
Place the yogurt, water, salt, pepper, and cumin in a blender. Blend until smooth and creamy. Taste and adjust salt if desired.
Divide the lassi into two tall chilled glasses containing a little ice, if desired. Garnish each glass with half of the chiles and mint leaves. Serve immediately.
Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.