Quotes About Raita

Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up and dipped into hot chai, or made into a meal by themselves with a side of raita for dunking.

When most people think of raita, they imagine the cucumber-flecked two-ounce cups that tag along in every Indian takeout meal, but, just as with chaat and dosa, the term raita can apply to a wide variety of yogurt-based condiments.

I think of raita as just a versatile yogurt sauce to serve alongside all kinds of dishes - not just the traditional fare. Whether on a burger, spooned into stew, or served with grilled fish, raita presents endless possibilities and opportunities for inspiration.

The base of raita is traditionally unstrained whole-milk yogurt, but I like to break away from convention and reach for whatever fermented dairy I have on hand. Ive used buttermilk, Greek yogurt, sour cream, and any combination thereof for the base of my raita.

Definitive statements get people riled up, which is why I usually moonwalk away from them, but here goes nothing: You cant eat a South Asian meal without raita. Raita is the savory yogurt condiment thats served alongside everything - from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry.