There are so many amazing things that come from Punjab and lassi is definitely one of them. The options on how to flavor it are endless is how often you can have it. It’s cold, refreshing, and perfect for any time of day. But my favorite is always plain lassi.
Growing up it was normal to have paranthas and plain lassi for breakfast or lunch. Everyone has their favorite combination, but I’m a simple girl and stick to salted with a little bit of mint and ground cumin or plain lassi. Others prefer sweetened, with fruit, dried fruit, nuts, saffron, cardamom, rose water, etc. etc. There’s no right answer just an endless number of possibilities.
I can’t tell you the number of times I find myself overheating and throw back a lassi or two and feel immediately refreshed and rejuvenated. There’s nothing more convenient than having a favorite and authentic recipe that is also fast, easy, and versatile.
When it comes to variations my favorite alternatives to plain lassi are kesar elaichi lassi or lassi with club soda/seltzer, salt, and a bit of mint. But as I mentioned, the options are endless. Strawberry, mango, banana, and so on. I feel like I should be telling an epic tale of how on the farm we found ourselves drinking fresh lassi, eating aloo paranthas, and working the fields hoping for a good harvest. But the reality is that it was a hobby farm, we did eat aloo paranthas, drink lassi, but then napped, watched tv, or went shopping. It wasn’t like this was a Tuesday afternoon, it was summer vacation or a weekend, come on!