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Lassi

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(Redirected from Bangh Lassi)

For other uses, see Lassi (disambiguation).
Not to be confused with Lassie or Lasi dialect.

Lassi
A glass of Lassi
A carafe and glass of lassi
TypeYogurt beverage
Place of originIndian subcontinent
Associated cuisinePunjabi, Indian, Pakistani
Serving temperatureChilled
Main ingredientsYogurt, water

Lassi (pronounced [ləsːi]) is a yogurt–based beverage with a smoothie-like consistency.[1][2] It has been called "the most popular and traditional yogurt-based drink" in India.[3] It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab".[4]

Lassi originated in the Punjab region of the Indian subcontinent.[3] The word lassi means yogurt mixed with water in Punjabi and Hindi-Urdu.[1][5]

Lassi making in Beauty Lachchi, Dhaka

Lassi is prepared by blending yogurt, water, and spices. In Punjab, the yogurt is traditionally made from water buffalo milk.[4] However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi.[6] Lassi is traditionally served in a clay cup known as kulhar.[6]

Varieties

Namkin / Namkeen lassi

Namkin or Namkeen (salty) lassi is made by adding salt, black pepper, cumin, and sugar to the yogurt-water mixture.[1][7]

Lassi masalewal

Lassi masalewal (spicy lassi) is made by adding ingredients such as almonds, ginger, green chilies, and pistachios to namkin lassi.[1]

Meethi lassi

Meethi (sweet) lassi is made by adding cardamom, rosewater, and saffron to the yogurt-water mixture.[1][3]

Bhang lassi

Bhang lassi is a cannabis-infused drink that contains bhang, a liquid derivative of cannabis, which has effects similar to other eaten forms of cannabis.[8] It is legal in many parts of India and mainly sold during Holi, when pakoras containing bhang are also sometimes eaten. Uttar Pradesh is known to have licensed bhang shops, and in many places, one can buy bhang products and drink bhang lassis.[9]

Others

Fruits such as mangos and strawberries may be added to the yogurt-water mixture to yield, for example, mango lassi and strawberry lassi.[1][3]

In 2013, a group of IIT Kharagpur students lobbied Google to name its next Android version Lassi.[10]

  • Lassi served in a restaurant.
    Lassi served in a restaurant.
  • Mint lassi
    Mint lassi
  • Bhang lassi
    Bhang lassi
  • Lassi served in a brass cup in Patiala
    Lassi served in a brass cup in Patiala
  • Benaras-ki-lassi, a style of lassi from Varanasi served in kulhar
    Benaras-ki-lassi, a style of lassi from Varanasi served in kulhar
  • A style of lassi from Odisha
    A style of lassi from Odisha

See also

Wikibooks Cookbook has a recipe/module on

References

  1. ^ a b c d e f Kurlansky, Mark (2018). Milk! A 10,000-Year Food Fracas. New York: Bloomsbury Publishing. p. 266. ISBN 978-1632863829.
  2. ^ Vij, Vikram & Dhalwala, Meeru (2006). Vij's Elegant and Inspired Indian Cuisine. New York: Douglas & McIntyre. p. 191. ISBN 978-1553651840. OCLC 865244252.
  3. ^ a b c d Shah, Niraalee (2021). Indian Etiquette: A Glimpse Into India's Culture. Notion Press. p. 289.
  4. ^ a b Semali, Ladislaus (2002). What is Indigenous Knowledge? Voices from the Academy. Taylor & Francis. p. 173.
  5. ^ "lassi". Dictionary.com Unabridged (Online). n.d.
  6. ^ a b Siciliano-Rosen, Laura. "Lassi". Encyclopædia Britannica. Archived from the original on 6 December 2017. Retrieved 24 July 2022.
  7. ^ Vijayakar, Sunil (2016). Indian Kitchen: Authentic Dishes from India. Bath: Paragon Books. p. 217. ISBN 978-1474815147.
  8. ^ Staelens, Stefanie (10 March 2015). "The Bhang Lassi Is How Hindus Drink Themselves High for Shiva". Vice.com. Archived from the original on 2017-08-11. Retrieved 2017-08-10.
  9. ^ Anthony Bourdain: No Reservations Collection 2, Episode 5; Final Segment.
  10. ^ "IIT grads plead Google to name Android version Lassi". The Times of India. 11 September 2013. Archived from the original on 2021-12-13. Retrieved 2021-12-12.
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