And as the scorching heat conspires to dehydrate our bodies, like the soaring mercury, the importance of yoghurt only rises manifolds.
When asked about the brilliance of this unifying ingredient, if you take India as a whole, we are dependent on yoghurt or dahi in our daily routines as lassi up north, ghol in the east, chaas in the west and moor in the south. Yoghurt is as wonderful as a starter, or a side dish or a thirst quencher, or a dressing, a relish, mains, and a dessert all over & especially in the Indian subcontinent.
Dahi is taken as an appetiser in many Indian regional cuisines whereas raita is taken as an accompaniment. dahi as the main ingredient is very popular in north & as moor kozhambu in south. With onions, yoghurt is taken as a relish, with pachadi taken as a dressing; lassi acts as a thirst quencher and mishti doi is taken in as a dessert. And in international cuisine, the Greek yoghurt, Californian yoghurt cheese cakes, baked yoghurt, and loads of yoghurt dressings in salads are extremely popular for health reasons, where it replaces the mayonnaise in many cases.
Varieties and Presentation
To offset its natural sourness, yoghurt can be savoured as sweet, flavoured, salty or in containers with fruits.
This story is from the April - May 2024 edition of Bakery Review.
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This story is from the April - May 2024 edition of Bakery Review.
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