<p>Feeling the Delhi heat, already? Try some lassi this season instead of the regular mojitos, cocktails and mocktails and delight your tastebuds with this Punjabi-style drink. <br /><br /></p>.<p>During these hot days there is perhaps no better way to chill than with a cold glass of lassi. <br /><br />Beat the summer heat with some refreshing options like Ruhani, a hand-blended fusion lassi made from fresh yoghurt, black berry and passion fruit, Aam Sutra, a hand-blended fresh yoghurt with mango, Chennai Xpress, a namkeen chhachh made up of special south Indian spices and thandai, a true dhaba delicacy.<br /><br />Vineet Kochar, head of operations, Dhaba by Claridges, DLF Place Saket, said, “There have been many innovations to make it a little less milky, which includes adding fruit pulp to it like mango, strawberry, banana, and many more. At Dhaba by Claridges, the favourite among our diners is the Ruhaani lassi. This recipe takes it way ahead by calling it Ruhaani, which means divine. This drink is very refreshing on a summer day or even perfect as a morning smoothie, as it has the combined flavours of berries and passion fruit.”<br /><br />Chef Swasti of Foodhall, added, “Lassi is a very popular drink in the North, especially Punjab. Made of diluted yoghurt, lassi can either be sweet or salty. A shahi lassi will have lots of malai, sugar, almonds, pistachios and saffron in it and is a very rich and creamy drink. A salted lassi can have a tadka of rye, meethi neem (curry leaves), ginger and mild green chilies. Top it with the some chopped mint for a perfect salty, spicy and thrilling lassi. Fruits such as mangoes or figs can also be blended with sweet lassi for a different taste. For a twist, one can add jalapeno in lassi too. Blend sweet mangoes with yoghurt and some ice and top it with some heavy cream and chopped jalapeno.”<br /><br />Talking about innovative lassi, Jaypee Vasant Continental is not far behind. <br /><br />Chef Joardar, sous chef, Paatra, Jaypee Vasant Continental, says, “There is nothing more refreshing and healthy in summer than a glass of chilled Lassi. This season we are serving Lassi Blueberry and London Dry Pudina Mathha. The addition of blueberries makes the drink not just tasty but the fine purple colour makes it more appetising. Infact, blueberries are known to be a powerhouse of antioxidants. London Dry Pudina Mathha is an alcoholic mathha! One must try this drink because of its unique combination of mint and gin which makes it refreshing and soothes the digestive system too.” <br /><br />Among the regular ones, Havemore Restaurant at Pandara Road is serving Almond Pistachio Lassi and Aam da Lassi. <br /><br />“Mango and pistachio lassi both taste delicious and therefore much of our patrons prefer it. As mango is a seasonal fruit and pistachio is available all through the year, both the ingredients make for a perfect match when combined with yoghurt,” said Vaibhav Bajaj, owner of Havemore.<br /></p>
<p>Feeling the Delhi heat, already? Try some lassi this season instead of the regular mojitos, cocktails and mocktails and delight your tastebuds with this Punjabi-style drink. <br /><br /></p>.<p>During these hot days there is perhaps no better way to chill than with a cold glass of lassi. <br /><br />Beat the summer heat with some refreshing options like Ruhani, a hand-blended fusion lassi made from fresh yoghurt, black berry and passion fruit, Aam Sutra, a hand-blended fresh yoghurt with mango, Chennai Xpress, a namkeen chhachh made up of special south Indian spices and thandai, a true dhaba delicacy.<br /><br />Vineet Kochar, head of operations, Dhaba by Claridges, DLF Place Saket, said, “There have been many innovations to make it a little less milky, which includes adding fruit pulp to it like mango, strawberry, banana, and many more. At Dhaba by Claridges, the favourite among our diners is the Ruhaani lassi. This recipe takes it way ahead by calling it Ruhaani, which means divine. This drink is very refreshing on a summer day or even perfect as a morning smoothie, as it has the combined flavours of berries and passion fruit.”<br /><br />Chef Swasti of Foodhall, added, “Lassi is a very popular drink in the North, especially Punjab. Made of diluted yoghurt, lassi can either be sweet or salty. A shahi lassi will have lots of malai, sugar, almonds, pistachios and saffron in it and is a very rich and creamy drink. A salted lassi can have a tadka of rye, meethi neem (curry leaves), ginger and mild green chilies. Top it with the some chopped mint for a perfect salty, spicy and thrilling lassi. Fruits such as mangoes or figs can also be blended with sweet lassi for a different taste. For a twist, one can add jalapeno in lassi too. Blend sweet mangoes with yoghurt and some ice and top it with some heavy cream and chopped jalapeno.”<br /><br />Talking about innovative lassi, Jaypee Vasant Continental is not far behind. <br /><br />Chef Joardar, sous chef, Paatra, Jaypee Vasant Continental, says, “There is nothing more refreshing and healthy in summer than a glass of chilled Lassi. This season we are serving Lassi Blueberry and London Dry Pudina Mathha. The addition of blueberries makes the drink not just tasty but the fine purple colour makes it more appetising. Infact, blueberries are known to be a powerhouse of antioxidants. London Dry Pudina Mathha is an alcoholic mathha! One must try this drink because of its unique combination of mint and gin which makes it refreshing and soothes the digestive system too.” <br /><br />Among the regular ones, Havemore Restaurant at Pandara Road is serving Almond Pistachio Lassi and Aam da Lassi. <br /><br />“Mango and pistachio lassi both taste delicious and therefore much of our patrons prefer it. As mango is a seasonal fruit and pistachio is available all through the year, both the ingredients make for a perfect match when combined with yoghurt,” said Vaibhav Bajaj, owner of Havemore.<br /></p>