What the dish is and where it came from
Lassi is a yogurt-based beverage with a smoothie-like consistency. It originated in Punjab.
The ultimate origin of the word is unclear. It has been suggested to derive from Sanskrit lasya, meaning stickiness, or rasah, meaning juice.
How it works, in terms someone would actually use
It is prepared by blending yogurt, water, and spices. Variations include the addition of salt, cumin or cardamom, and lassi is traditionally served in a clay cup known as a kulhar.
The varieties are defined by what goes into the yogurt-and-water base:
- Namkin or namkeen lassi is the salty version, made with salt, black pepper, cumin, and sugar.
- Lassi masalewal, the spicy version, adds almonds, ginger, green chilies, and pistachios to namkin lassi.
- Meethi lassi is the sweet version, made with cardamom, rosewater, and saffron.
- Fruits such as mangos and strawberries may be added to give mango lassi and strawberry lassi.
What it gets right
Its smoothie-like consistency gives it a distinctive mouthfeel and drinkability.
What it does not
Its yogurt base makes it a different choice from a fruit juice or plain water, particularly if you are avoiding dairy.
What it changed
In Punjab, the yogurt is traditionally made from water buffalo milk. The English use of the borrowed Hindi word is attested in 1882; that records the word, not the invention of the drink.
Who it is for, and who it is not
It is for people who consume dairy, particularly yogurt-based drinks. It is not for those avoiding dairy or seeking a non-yogurt beverage.
One variety needs a warning. Bhang lassi is a cannabis-infused drink made with bhang, a liquid derivative of cannabis. It is legal in many parts of India and mainly sold during Holi, and Uttar Pradesh has licensed bhang shops where it can be bought.
Is it worth your time
Worth trying if a yogurt drink with a smoothie-like consistency appeals, especially if you want to explore the beverage traditions of Punjab. In the 21st century, lassi is commonly consumed in many world regions.
