Lassi

Whisk or blend plain yoghurt with an equal amount of cold water until smooth. Use less water for a thick lassi, or add a little more for a lighter drink.

Blend ripe mango flesh with plain yoghurt and a splash of cold water until smooth. A pinch of ground cardamom works well; add ice only if you plan to drink it straight away.

Stir salt and toasted, ground cumin into plain lassi, then finish with chopped mint if you like. It also pairs well with a little grated ginger.

Keep it covered and chilled, and drink it within a day for the freshest flavour and texture. If it has been left at room temperature for more than two hours, discard it.

Use an unsweetened, thick plant-based yoghurt, such as soy yoghurt, and blend it with cold water as you would dairy yoghurt. The result will taste different, so taste before adding salt, sugar or fruit.

Traditional lassi is made with yoghurt, so it contains milk. A lassi made with plant-based yoghurt can avoid dairy, but check that the yoghurt itself does not contain milk.

Both are common: sweet lassi may be flavoured with fruit or cardamom, while savoury lassi is often seasoned with salt and cumin. Plain lassi can also be served without either.