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 the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog that has garnered best-ofs from Saveur, Better Homes & Gardens, and the International Association of Culinary Professions. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle and has written for Saveur, Taste, Food52, Eater, among others. His first cookbook, Season: Big Flavors, Beautiful Food was released on October 2018. He was also featured in America, the Great Cookbook. Nik lives in Oakland, California.