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From what I understand, yogurt is the king of reducing the hotness of spicy peppers. It's what I understand pretty much every meal is served with in India, gene
by FreezerburnV 10y ago
From what I understand, yogurt is the king of reducing the hotness of spicy peppers. It's what I understand pretty much every meal is served with in India, generally plain and not the sugary stuff we usually get here. Or maybe mixed with mango in a delicious drink :)
- mrkgnao 10y agoMy mind immediately went, "Indian cuisine is waaay too varied for generalizations like that to work..." before I realised that my corresponding mental models of, say, Chinese or Italian food probably suffer from the same problem. :) Yogurt is usually churned into buttermilk: lassi, as it's called, is excellent, especially if you make the yogurt (dahi, or variations on that: in Bengali it's doi) at home: you take some milk, put a small amount of the yogurt you made the day before in it to "bootstrap" the culture, and off you go. But lassi going with every meal is, to my knowledge, a characteristically north Indian/Pakistani thing. Mangoes (assuming you mean ripe ones, not green) are a summer thing, and you do find roadside stalls doing "mango lassi" as part of their lists (which are impressive for their length, in addition to being $deity-sends when preceded by a suitably exhausting experience on public transport). I have the feeling, though, that it's probably something one is more likely to find outside of India. (I'm from Kolkata, btw. Thanks for the chance to go on this unintended happy-rant.)